🎉 Introduction
Cucumber Shrimp Salad is a refreshing, protein-packed dish that’s perfect for warm days, light lunches, or elegant starters. Juicy shrimp are paired with crisp cucumber, fresh herbs, and a creamy lime-Dijon dressing that’s cool, tangy, and satisfying without feeling heavy.
This salad comes together quickly, requires minimal cooking, and delivers bright, clean flavors in every bite. It’s ideal when you want something fresh, healthy, and beautifully balanced.
Perfect for:
- Light lunches or dinners
- Summer meals
- Meal prep
- Seafood lovers
🧰 Equipment Needed
- Large pot (for shrimp)
- Colander
- Mixing bowl
- Small bowl (for dressing)
- Knife
- Cutting board
- Measuring cups and spoons
- Spoon or spatula
🛒 Ingredients
- 2 lbs shrimp, peeled and deveined
- 1 small English cucumber, thinly sliced or diced
- 3 green onions, thinly sliced
- 2 tablespoons fresh dill, finely chopped
- 1 garlic clove, minced
- Zest and juice of 1 large lime
For the creamy dressing:
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 tablespoon Dijon mustard
- ¼ teaspoon kosher salt
These ingredients create a salad that’s cool, creamy, tangy, and protein-rich.
👩🍳 Directions
Step 1:
Bring a large pot of lightly salted water to a gentle boil.
Step 2:
Add the shrimp and cook for 2–3 minutes, just until they turn pink and opaque.
Step 3:
Immediately drain the shrimp and rinse under cold water to stop the cooking process.
Step 4:
Pat the shrimp dry and chop into bite-sized pieces if desired.
Step 5:
In a large bowl, add the shrimp, cucumber, green onions, and fresh dill.
Step 6:
In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, minced garlic, lime zest, lime juice, and kosher salt until smooth.
Step 7:
Pour the dressing over the shrimp mixture.
Step 8:
Gently toss until everything is evenly coated.
Step 9:
Cover and refrigerate for at least 15–20 minutes to allow flavors to blend.
Step 10:
Stir once more before serving and adjust seasoning if needed.
Serve chilled.
🍽️ Servings & Timing
- Servings: 4–6
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Chill Time: 20 minutes
- Total Time: About 40 minutes
Perfect for quick meals and make-ahead salads.
🧊 Storage & Reheating
Storage:
- Store in an airtight container in the refrigerator for up to 2 days
Tip:
- Best enjoyed cold
- Not recommended for freezing
🥄 Variations
- Extra crunch: Add diced celery or radishes
- Lighter version: Use more sour cream and less mayonnaise
- Herb swap: Use parsley instead of dill
- Spicy kick: Add a pinch of chili flakes
- Low-carb meal: Serve in lettuce cups
Each variation keeps the salad fresh, cool, and customizable.
❓ 10 FAQs
- Can I use frozen shrimp?
Yes, thaw fully before cooking. - Is this salad heavy?
No, it’s creamy but light. - Can I make it ahead?
Yes, it tastes even better chilled. - Is it kid-friendly?
Yes, the flavors are mild and fresh. - Can I skip the garlic?
Yes, but it adds depth. - Does cucumber release water?
Slightly—stir before serving. - What size shrimp works best?
Medium or large shrimp are ideal. - Can I serve this as a main dish?
Yes, it’s filling and protein-rich. - Is this good for meal prep?
Best within 1–2 days. - What pairs well with it?
Crackers, salad greens, or toasted bread.
🏁 Conclusion
Cucumber Shrimp Salad is the perfect balance of freshness, creaminess, and protein. With crisp cucumber, tender shrimp, and a bright lime dressing, it’s a dish that feels elegant yet effortless.
Light, refreshing, and incredibly satisfying—this salad is always a great choice.
Cucumber Shrimp Salad – Fresh, Creamy and Light
Ingredients
Equipment
Method
- Bring a large pot of lightly salted water to a gentle boil.
- Add the shrimp and cook for 2–3 minutes, just until they turn pink and opaque.
- Immediately drain the shrimp and rinse under cold water to stop the cooking process.
- Pat the shrimp dry and chop into bite-sized pieces if desired.
- In a large bowl, add the shrimp, cucumber, green onions, and fresh dill.
- In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, minced garlic, lime zest, lime juice, and kosher salt until smooth.
- Pour the dressing over the shrimp mixture.
- Gently toss until everything is evenly coated.
- Cover and refrigerate for at least 15–20 minutes to allow flavors to blend.
- Stir once more before serving and adjust seasoning if needed.
- Serve chilled.
Notes
Yes, thaw fully before cooking. Is this salad heavy?
No, it’s creamy but light. Can I make it ahead?
Yes, it tastes even better chilled. Is it kid-friendly?
Yes, the flavors are mild and fresh. Can I skip the garlic?
Yes, but it adds depth. Does cucumber release water?
Slightly—stir before serving. What size shrimp works best?
Medium or large shrimp are ideal. Can I serve this as a main dish?
Yes, it’s filling and protein-rich. Is this good for meal prep?
Best within 1–2 days. What pairs well with it?
Crackers, salad greens, or toasted bread. 🏁 Conclusion Cucumber Shrimp Salad is the perfect balance of freshness, creaminess, and protein. With crisp cucumber, tender shrimp, and a bright lime dressing, it’s a dish that feels elegant yet effortless. Light, refreshing, and incredibly satisfying—this salad is always a great choice.
