Cucumber Shrimp Salad Recipe

If you’re in the mood for something fresh, light, and bursting with coastal flavor, this Cucumber Shrimp Salad is about to become your new go-to! Imagine juicy shrimp tossed with crisp cucumber and delicate green onions, all brought together with a zesty, creamy lime dressing. Each bite has layers of vibrant textures and cool, tangy notes that will make you crave it all year long. Whether you’re hosting friends or just looking for a colorful lunch, this salad is everything you want in one bowl.

Cucumber Shrimp Salad Recipe - Recipe Image

Ingredients You’ll Need

The simplicity of these ingredients is what truly lets each one shine. Every component brings something special—sweet shrimp, refreshing cucumber, and that herb-packed dressing combine for a salad that’s as beautiful as it is flavorful.

  • Shrimp (2 pounds, peeled and deveined): Choose fresh or thawed frozen shrimp; they’re juicy, plump, and the true star of this dish.
  • English cucumber (1, small diced): These are extra crisp, nearly seedless, and perfect for that unmistakable crunch without excess water.
  • Green onions (3, thinly sliced): They add gentle bite and a lovely green pop that makes the salad taste extra fresh.
  • Mayonnaise (1/3 cup): Provides the creamy body of the dressing, making every bite rich but not heavy.
  • Sour cream (1/3 cup): Balances out the mayo with a light tang and creaminess.
  • Lime (1 large, zested and juiced): Both the zest and juice go into the dressing for an unmistakable citrus brightness.
  • Fresh dill (2 tablespoons, chopped): Dill gives an herby, almost sweet freshness that’s the classic partner for shrimp and cucumber.
  • Dijon mustard (1 tablespoon): Adds a subtle kick and complexity to the dressing.
  • Garlic (1 clove, minced): Fresh garlic infuses the salad with a gentle savory depth.
  • Kosher salt (1/4 teaspoon): Just enough to draw out flavor from every ingredient without overpowering.

How to Make Cucumber Shrimp Salad

Step 1: Whip Up the Creamy Lime Dressing

Start by gathering all your dressing ingredients—mayonnaise, sour cream, lime zest and juice, dill, Dijon mustard, minced garlic, and kosher salt. Stir everything together in a bowl until you have a smooth, creamy dressing flecked with fragrant green dill and flecks of zesty lime. For an extra chill, let it sit in the fridge while you prepare the shrimp; the flavors blend beautifully the longer they rest.

Step 2: Boil the Shrimp

Bring a big pot of water to a steady boil. Drop in your shrimp and let them cook for about 2 to 3 minutes, just until they turn pink and opaque—don’t overdo it, as you want them juicy, not rubbery! Once cooked, they’ll bring a sweet, ocean-fresh flair to the salad.

Step 3: Ice Water Bath Time

While the shrimp are cooking, set up a bowl filled with ice water. Use a slotted spoon or skimmer to transfer the cooked shrimp directly from the pot into the ice bath to shock them. Let them hang out for about 3 minutes; this stops any further cooking and locks in that signature succulent texture. Drain them thoroughly, then chop into bite-sized pieces for easy, craveable forkfuls.

Step 4: Combine and Toss

Grab a spacious mixing bowl and add your chopped shrimp, diced cucumber, and sliced green onions. Pour over that luscious lime dressing. Toss everything together until the shrimp and veggies are thoroughly coated—creamy, green, and gorgeously fresh. This is the moment where Cucumber Shrimp Salad truly comes to life!

How to Serve Cucumber Shrimp Salad

Cucumber Shrimp Salad Recipe - Recipe Image

Garnishes

Top your Cucumber Shrimp Salad with a flourish of extra fresh dill, a few sprigs of cilantro, or a couple more cracks of black pepper for a little drama and even more flavor. A wedge of lime on the side never hurts for anyone who loves extra zing.

Side Dishes

Pair this salad with warm, crusty bread or serve it over a bed of mixed greens for a meal that can suit every appetite. It also plays well with simple sides like roasted potatoes, couscous, or a light vegetable soup if you’re making it into a dinner.

Creative Ways to Present

Show off your Cucumber Shrimp Salad by spooning it into crisp butter lettuce cups for an impressive appetizer or buffet bite. Pile it high on toasted sourdough or even serve it in hollowed-out avocado halves for a brunch-worthy centerpiece. However you plate it, the colors and textures really shine.

Make Ahead and Storage

Storing Leftovers

Seal any leftover Cucumber Shrimp Salad in an airtight container and pop it into the fridge. It’ll stay fresh and tasty for up to 2 days—just give it a gentle stir before serving as the dressing can settle a bit.

Freezing

Due to the creamy dressing and fresh veggies, freezing isn’t recommended for Cucumber Shrimp Salad. The texture of the shrimp and cucumber suffers after thawing, so enjoy it fresh for the best experience.

Reheating

This salad is meant to be served chilled, not warm! If you’ve just pulled it out of the fridge, let it stand at room temperature for about 10 minutes for the flavors to blossom, but there’s no need to heat it up.

FAQs

Can I use frozen shrimp for Cucumber Shrimp Salad?

Absolutely! Just be sure to thaw the shrimp completely and pat them dry before boiling. They work just as well and make this dish even more convenient.

Is it possible to make Cucumber Shrimp Salad dairy-free?

You sure can. Substitute your favorite plant-based mayonnaise and sour cream to keep the salad creamy yet dairy-free—just taste and adjust the seasonings if needed.

What’s the best way to cook shrimp for this salad?

Boiling is simple and effective, but you can also quickly sauté the shrimp for a slightly deeper flavor. Whichever method you choose, don’t overcook them so the salad stays tender and juicy.

Can I make Cucumber Shrimp Salad ahead of time?

You can! Prepare all the components and mix them together up to one day in advance. Just keep it chilled, and add a squeeze of fresh lime right before serving to refresh the flavors.

What other herbs go well with this salad?

While dill is classic, fresh parsley, cilantro, or even a hint of tarragon can add a new dimension to the salad. Herbal variations are a fun way to keep this dish exciting.

Final Thoughts

If you’re craving something crisp, creamy, and downright satisfying, give Cucumber Shrimp Salad a place at your table. With layers of textures and vivid flavors, it’s sure to become a repeat recipe—one you’ll find yourself coming back to anytime you want something special yet easy. Happy cooking!

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Cucumber Shrimp Salad Recipe

This Cucumber Shrimp Salad is a refreshing and flavorful dish perfect for a light lunch or dinner. Juicy shrimp, crisp cucumber, and a creamy lime dressing come together to create a delicious and satisfying salad.

  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Mixing
  • Cuisine: International
  • Diet: Gluten Free

Ingredients

Scale

For the Salad:

  • 2 pounds shrimp, peeled and deveined
  • 1 English cucumber, small diced
  • 3 green onions, thinly sliced

For the Creamy Lime Dressing:

  • 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

Instructions

  1. Make the dressing: To make the dressing, stir together the mayonnaise, sour cream, lime zest and juice, dill, mustard, garlic, salt, and pepper. Set aside or place in the fridge.
  2. Cook the Shrimp: Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until cooked through and pink.
  3. Make an Ice Water Bath: While the shrimp are cooking, prepare an ice water bath. Remove the shrimp to the ice water bath using a skimmer. Let them cool for 3 minutes, then drain them in a colander. Chop them into bite-sized pieces.
  4. Stir it all together: In a mixing bowl, stir together the chopped shrimp, green onion, diced cucumber, and dressing, until creamy.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 2g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 5g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 28g
  • Cholesterol: 250mg

Keywords: Cucumber Shrimp Salad, Shrimp Salad, Seafood Salad, Lime Dressing

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