Bring a small pot of water to a gentle boil, then add the shrimp and cook until they turn pink and opaque, about 2-3 minutes. Drain and set aside to cool slightly.
In a small bowl, whisk together lemon juice, Dijon mustard, honey, salt, and pepper. Slowly drizzle in olive oil while whisking to create a bright, emulsified dressing.
Slice the cucumber and radishes into thin rounds, then chop the cilantro and parsley. Place all the chopped vegetables and herbs into a large mixing bowl.
Add the cooled shrimp to the bowl with vegetables and herbs, then pour the dressing over the top.
Gently toss everything together using a spoon or spatula, ensuring the shrimp and vegetables are evenly coated with the dressing. The shrimp should stay firm and juicy, and the vegetables crisp and colorful.
Let the salad sit for about 5 minutes to allow the flavors to meld. Taste and adjust seasoning with more salt or lemon juice if needed.
Serve the shrimp salad chilled or at room temperature, garnished with extra herbs if desired. Enjoy the fresh, vibrant textures in every bite.
