Name: Cucumber Shrimp Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 pounds shrimp, peeled and deveined; 1 English cucumber, small diced; 3 green onions, thinly sliced; 1/3 cup mayonnaise; 1/3 cup sour cream; Zest and juice of 1 large lime; 2 tablespoons chopped fresh dill; 1 tablespoon Dijon mustard; 1 garlic clove, minced; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper

Jump to Recipe

Cucumber Shrimp Salad is the ultimate refreshing dish when you crave something light yet satisfying. This bright and creamy salad combines tender shrimp, crisp cucumber, and fresh herbs with a tangy lime dressing. Perfect for warm days, this Summer salad delivers bold flavor without feeling heavy. Whether you serve it for lunch, dinner, or meal prep, this healthy seafood salad comes together quickly and tastes even better chilled. If you love dishes made with cold shrimp and vibrant herbs, this recipe will quickly become your go-to favorite.

Story

I first made Cucumber Shrimp Salad on a warm afternoon when I wanted something quick but satisfying. I had fresh shrimp in the fridge and an English cucumber on the counter. Instead of cooking a complicated meal, I decided to toss everything together with a creamy lime dressing.

Cucumber Shrimp Salad quickly became a staple in my kitchen. The crisp cucumber balances the juicy shrimp, while fresh dill adds a bright, herbaceous finish. The creamy lime dressing ties it all together without overpowering the delicate seafood. Because this dish tastes incredible served chilled, it works beautifully as a make-ahead option.

Now, whenever I need a reliable Cucumber Shrimp Salad for gatherings or light dinners, I return to this simple combination. It feels elegant, yet it remains effortless. Best of all, it highlights fresh ingredients in the most delicious way.

Ingredients

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

Creamy Lime Dressing

⅓ cup mayonnaise
⅓ cup sour cream
Zest and juice of 1 large lime (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
¼ teaspoon freshly ground black pepper

Step-by-Step Instructions

Preparing the Ingredients

Start by making the dressing. In a bowl, stir together the mayonnaise, sour cream, lime zest, lime juice, dill, Dijon mustard, minced garlic, salt, and pepper. Mix until smooth and creamy. Then refrigerate the dressing while you prepare the shrimp.

Dice the English cucumber into small, even pieces. Next, thinly slice the green onions and set them aside.

Cooking Instructions

Bring a large pot of water to a rolling boil. Carefully add the shrimp and cook for 2 to 3 minutes until they turn pink and opaque.

Meanwhile, prepare an ice water bath in a separate bowl. As soon as the shrimp finish cooking, transfer them to the ice bath using a skimmer. Let them cool for about 3 minutes. Drain thoroughly in a colander.

Once cooled, chop the shrimp into bite-sized pieces. Then place the shrimp, diced cucumber, and sliced green onions in a large mixing bowl. Pour the creamy lime dressing over the top and stir until everything is evenly coated and creamy.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcooking the shrimp. Even an extra minute can make them rubbery. Therefore, remove them from boiling water as soon as they turn pink.

Also, make sure to drain the shrimp well after the ice bath. Excess water can thin the dressing and reduce flavor intensity.

Pro Tips for Better Flavor

Use a fresh, juicy lime for the brightest flavor. If your limes are small, use two to achieve the proper balance of zest and juice.

For extra depth, chill the finished salad for at least 30 minutes before serving. This resting time allows the flavors to meld beautifully, creating a more vibrant herb salad experience.

Serving and Storage

How to Serve

Serve Cucumber Shrimp Salad chilled in a large bowl or on individual plates. It pairs perfectly with leafy greens, butter lettuce cups, or even avocado slices. You can also spoon it over mixed greens to create a more substantial healthy seafood salad for lunch.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 2 days. Because this dish uses cold shrimp, it tastes best served chilled rather than reheated. Stir gently before serving again to redistribute the dressing.

Conclusion

Cucumber Shrimp Salad brings together tender shrimp, crisp vegetables, and a bright creamy lime dressing in every bite. It feels light yet satisfying, and it comes together in just 30 minutes. Whether you prepare it for a quick family dinner or a warm-weather gathering, this recipe delivers freshness and bold flavor with minimal effort.

Discover more delicious recipes by following me on Facebook and Pinterest.

Frequently Asked Questions

Can I use frozen shrimp for Cucumber Shrimp Salad?

Yes, you can use frozen shrimp. Simply thaw them completely before cooking. Pat them dry to remove excess moisture, then proceed with boiling as directed.

Can I make Cucumber Shrimp Salad ahead of time?

Absolutely. In fact, the flavors improve after chilling. Prepare the salad up to one day in advance and store it covered in the refrigerator.

Can I substitute Greek yogurt for sour cream?

Yes, plain Greek yogurt works well as a substitute. It adds a slightly tangier flavor while keeping the dressing creamy.