Cool Cucumber Shrimp Pasta Salad


With cool cucumbers and fresh pasta, this dish is filling and refreshing, and perfect for summer. Shrimp is a great food for brain health because of its high content of omega fatty acids, which nourish your brain with important nutrients. Maybe they will help to keep us a little bit more sane during this crazy time.

This is a great recipe to make during the summer because you don’t need to turn your oven on. The shrimp, cooked with onions and garlic, pair perfectly with the cool pasta salad.


Make sure to buy shrimp from a sustainable source. Many farm-raised shrimp are raised overcrowded, unsanitary breeding grounds where bacteria can grow on the shrimp and make us sick upon consumption. Additionally, farm-raised shrimp are often given high dosages of antibiotics, which can cause your own level of antibiotic resistance to rise upon consumption.

Look for “Wild-Caught” on “Responsibly-Farmed” the label, which can be found at Whole Foods. The Whole Foods “Whole Catch” brand has the highest standards of sustainability and ethical treatment of wildlife.

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Recipe (adapted from Recipe Runner)

Ingredients (use all organic if you can!)

  • 2 cups cooked Shrimp, chopped or whole
  • 1 Cucumber
  • 1 Bell Pepper
  • 1 Onion
  • 3 cloves of Garlic
  • 2 tablespoons of Parsley
  • 2 tablespoons of fresh Lemon Juice
  • 1 tablespoon of fresh Lime Juice
  • 3 tablespoons of Olive Oil
  • 1 teaspoon of Balsamic Vinegar
  • 1 bag of Tinkyada Rice Pasta
  • Salt and Pepper to Taste


  • Cook Pasta
  • While Pasta is cooking…
    • Dice Cucumber, Bell Pepper, and Parsley
    • Squeeze juice from Lemons
    • Dice Onion
    • Mince Garlic
    • Place Oil, Diced Onion, and Minced Garlic into heated pan
    • Add shrimp
  • When Pasta is done, strain and let cool
  • Stir Shrimp, Onion, and Garlic until cooked
  • Mix cooled Pasta with Diced Cucumber, Diced Pepper, Lemon Juice, Vinegar, Olive Oil, and Salt and Pepper
  • Serve Shrimp over the completed salad mixture.


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