Cucumber Shrimp Salad

This Cucumber Shrimp Salad is a refreshingly light and flavorful dish that’s perfect for any occasion. It’s a delightful twist on traditional shrimp salad, packed with crisp cucumbers, zesty lime, and fresh dill, all coated in a creamy, dreamy dressing. This recipe is incredibly easy to whip up, making it an ideal choice for a quick and satisfying lunch or a light dinner.

Why You Will Love This Recipe

You’ll adore this Cucumber Shrimp Salad because it’s incredibly simple to prepare, often taking less than 30 minutes from start to finish. The combination of tender shrimp, crunchy cucumbers, and the bright, tangy lime-dill dressing is absolutely irresistible. It’s a healthy, protein-packed meal that’s both satisfying and incredibly delicious, making it perfect for meal prepping or a speedy weeknight dinner. The fresh flavors make it a standout dish, especially during warmer months, but it’s so good you’ll want to make it year-round!

Ingredients

• 2 pounds shrimp, peeled and deveined
• 1 English cucumber, small diced
• 3 green onions, thinly sliced
• ⅓ cup mayonnaise
• ⅓ cup sour cream
• 1 large lime, zested and juiced (about 2 teaspoons zest and 2 tablespoons juice)
• 2 tablespoons chopped fresh dill
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• ¼ teaspoon kosher salt
• Pinch of black pepper

Step-by-Step Instructions

1. Make the Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, lime zest, lime juice, chopped fresh dill, Dijon mustard, minced garlic, kosher salt, and pepper until well combined and smooth. Set aside or cover and refrigerate.
2. Cook the Shrimp: Bring a large pot of water to a rolling boil. Add the peeled and deveined shrimp to the boiling water and cook for just 2 to 3 minutes, or until the shrimp turn pink and are cooked through. Be careful not to overcook.
3. Chill the Shrimp: While the shrimp are cooking, prepare an ice water bath by filling a large bowl with ice and water. Once the shrimp are cooked, use a slotted spoon to transfer them from the boiling water directly into the ice water bath. Let them cool for about 3 minutes, then drain them thoroughly in a colander.
4. Prepare the Shrimp: Once the shrimp are chilled and drained, chop them into bite-sized pieces.
5. Combine Ingredients: In a large mixing bowl, combine the chopped shrimp, diced English cucumber, and thinly sliced green onions.
6. Add Dressing: Pour the prepared creamy lime dressing over the shrimp, cucumber, and green onion mixture.
7. Stir and Serve: Gently stir everything together until all ingredients are evenly coated with the dressing. The Cucumber Shrimp Salad is now ready to be served.

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Expert Tips / Pro Tips

For the best flavor and texture, ensure your lime is fresh and juicy; if using smaller limes, you might need two. Don’t overcook the shrimp, as this can make them tough. A quick 2-3 minute boil is all they need. Chilling the shrimp quickly in an ice bath stops the cooking process and helps maintain their tender texture. For an extra kick, consider adding a pinch of red pepper flakes to the dressing.

Variations & Substitutions

Feel free to swap the English cucumber for Persian cucumbers for a slightly different crunch. If fresh dill isn’t available, parsley or cilantro can be used, though dill offers a unique flavor. For a lighter dressing, you can substitute Greek yogurt for some or all of the sour cream. If you don’t have fresh garlic, a pinch of garlic powder can be used in a pinch.

Serving Suggestions

This versatile Cucumber Shrimp Salad is delicious served in many ways. It’s fantastic spooned into crisp lettuce cups (like butter lettuce or romaine), piled on top of a bed of mixed greens for a hearty salad, or stuffed into avocado halves. It also makes a wonderful filling for wraps or can be served as a classic shrimp salad sandwich between slices of your favorite bread, perhaps with some added spinach or sprouts.

Storage, Freezing & Reheating

Leftover Cucumber Shrimp Salad can be stored in an airtight container in the refrigerator for up to 3 to 4 days. Due to the mayonnaise-based dressing, it’s best not to leave the salad at room temperature for extended periods (more than a couple of hours) to prevent spoilage. This salad is best enjoyed cold and is not recommended for freezing, as the texture of the shrimp and cucumbers can be negatively affected upon thawing.

Nutrition Information

FAQ

Can I use pre-cooked shrimp?

Yes, you can use pre-cooked shrimp, but be sure to rinse them under cold water to chill them properly before chopping and mixing. If using frozen pre-cooked shrimp, thaw them completely according to package directions first.

How long does this salad last in the refrigerator?

This Cucumber Shrimp Salad will stay fresh in an airtight container in the refrigerator for 3 to 4 days. Always ensure it’s properly chilled.

Can I make this salad ahead of time?

Yes, you can make this salad a few hours ahead of time, or even the day before. The flavors tend to meld together nicely. However, for the freshest crunch from the cucumber, you might consider dicing and adding it closer to serving time if making it more than a few hours in advance.

Is this recipe gluten-free?

Yes, the base recipe for this Cucumber Shrimp Salad is naturally gluten-free, provided that all your ingredients (like mayonnaise and Dijon mustard) are certified gluten-free.

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Cucumber Shrimp Salad

A refreshingly crisp and creamy shrimp salad featuring bite-sized shrimp, crunchy cucumbers, green onions, and fresh dill, all tossed in a zesty lime dressing. Perfect for a light lunch or dinner.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Lunch, Salad

Cuisine: American

Calories: 349

Ingredients Method Notes

Ingredients

  

Shrimp

• 2 pounds shrimp peeled and deveined

Vegetables

• 1 English cucumber cucumber small diced
• 3 green onions thinly sliced

Creamy Lime Dressing

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 large lime lime zested and juiced (about 2 teaspoons zest and 2 tablespoons juice)
• 2 tablespoons fresh dill chopped
• 1 tablespoon Dijon mustard
• 1 garlic clove minced
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper freshly ground

Method

 

Instructions

1. Make the dressing: In a medium bowl, stir together the mayonnaise, sour cream, lime zest and juice, chopped dill, Dijon mustard, minced garlic, salt, and pepper. Set aside or refrigerate.
2. Cook the shrimp: Bring a pot of water to a rolling boil. Add the shrimp and cook for 2 to 3 minutes, or until they turn pink and are cooked through. Do not overcook.
3. Chill the shrimp: While the shrimp are cooking, prepare an ice water bath in a large bowl. Using a slotted spoon, transfer the cooked shrimp to the ice water bath to stop the cooking process. Let them cool for about 3 minutes, then drain thoroughly in a colander.
4. Prepare the shrimp: Once chilled and drained, chop the shrimp into bite-sized pieces.
5. Combine ingredients: In a large mixing bowl, combine the chopped shrimp, diced cucumber, and thinly sliced green onions.
6. Dress the salad: Pour the prepared creamy lime dressing over the shrimp and vegetable mixture. Stir gently until everything is well combined and coated.
7. Serve: Serve the cucumber shrimp salad immediately, or chill for later. It’s delicious served in lettuce wraps, stuffed avocados, or as a sandwich filling.

Notes

For best results, use a good, juicy lime. If using smaller limes, you may need two. This salad can be stored in an airtight container in the refrigerator for 3-4 days. Due to the mayonnaise, do not leave it at room temperature for extended periods.