A fresh, easy salad that mixes cool cucumber with tender shrimp.
introduction
This Cucumber Shrimp Salad is light and quick. It uses cooked shrimp, crisp cucumber, and a simple creamy dressing. The salad feels clean and fresh. You can make it for lunch, a light dinner, or a picnic.
why make this recipe
- It cooks fast and uses few ingredients.
- It tastes bright and fresh from lime and dill.
- It works as a side or a main with bread or rice.
- It keeps well in the fridge for a day or two.
how to make Cucumber Shrimp Salad
- Cook the shrimp: clean and devein the shrimp. Boil them quickly until they turn pink. Rinse under cold water to stop cooking and cool them.
- Prepare the cucumber: dice the English cucumber into small pieces or thin slices for a crisp bite.
- Make the dressing: in a bowl, mix mayonnaise, sour cream, lime zest, lime juice, chopped dill, Dijon mustard, minced garlic, and kosher salt. Whisk until smooth.
- Combine: add the cooled shrimp, diced cucumber, and sliced green onions to a large bowl. Pour the dressing over them and gently toss to coat.
- Chill: cover and refrigerate for at least 30 minutes so the flavors join.
Ingredients :
- 2 pounds of shrimp, with shells removed and deveined
- 1 English cucumber, diced into small pieces
- 3 green onions, sliced thinly
- ⅓ cup of mayonnaise
- ⅓ cup of sour cream
- 1 large lime, both zested and juiced (approximately 2 teaspoons of zest and 2 tablespoons of juice)
- 2 tablespoons of fresh dill, chopped
- 1 tablespoon of Dijon mustard
- 1 clove of garlic, minced
- ¼ teaspoon of kosher salt
Directions :
- Clean, devein, and quickly boil until they turn pink. Rinse under cold water.
- Thinly slice for a crisp texture.
- Whisk olive oil, lemon juice, salt, and pepper for a tangy mix.
- Combine shrimp, cucumbers, and dressing in a bowl; gently toss.
- Refrigerate for at least 30 minutes to enhance flavors.
how to serve Cucumber Shrimp Salad
- Serve cold or slightly chilled.
- Spoon over a bed of lettuce or baby greens.
- Serve with crusty bread, crackers, or on toasted sandwiches.
- Add a wedge of lime on the side for extra brightness.
how to store Cucumber Shrimp Salad
- Keep in an airtight container in the fridge.
- Use within 2 days for best texture and safety.
- If the salad gets watery, stir gently before serving. Drain excess liquid if needed.
tips to make Cucumber Shrimp Salad
- Do not overcook shrimp. Stop cooking when they turn pink.
- Cool shrimp quickly in an ice bath or under cold running water.
- Taste the dressing and add more lime or salt if needed.
- Dice cucumber small so it mixes well with shrimp.
- Keep the salad cold until you serve.
variation (if any)
- Add diced avocado right before serving for creaminess.
- Swap dill for fresh parsley or chives.
- Use Greek yogurt instead of sour cream for a lighter dressing.
- Add a few cherry tomatoes for color and sweetness.
FAQs
Q: Can I use frozen shrimp?
A: Yes. Thaw fully, pat dry, then cook as usual.
Q: How long does the salad last?
A: Eat within 2 days. Shrimp and cucumber lose texture after longer storage.
Q: Can I make it ahead?
A: Yes. Make and chill at least 30 minutes before serving. Add avocado only when serving.
Q: Is this salad spicy?
A: No. It is mild and tangy. Add a pinch of chili flakes if you want heat.
Q: Can I skip mayonnaise?
A: You can use extra sour cream or Greek yogurt, but the texture will change.
Conclusion
If you want more ideas or a slightly different creamy approach, see this Creamy Cucumber Shrimp Salad Recipe – The Kitchn for inspiration. For another simple version with step-by-step photos, check Cucumber Shrimp Salad – Downshiftology.
Print
Cucumber Shrimp Salad
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A fresh and easy salad featuring cool cucumber and tender shrimp, dressed in a creamy lime and dill sauce.
Ingredients
- 2 pounds of shrimp, with shells removed and deveined
- 1 English cucumber, diced into small pieces
- 3 green onions, sliced thinly
- ⅓ cup of mayonnaise
- ⅓ cup of sour cream
- 1 large lime, both zested and juiced (approximately 2 teaspoons of zest and 2 tablespoons of juice)
- 2 tablespoons of fresh dill, chopped
- 1 tablespoon of Dijon mustard
- 1 clove of garlic, minced
- ¼ teaspoon of kosher salt
Instructions
- Clean and devein the shrimp. Boil them quickly until they turn pink. Rinse under cold water to stop cooking and cool them.
- Prepare the cucumber by dicing it into small pieces or thin slices for a crisp bite.
- Make the dressing by mixing mayonnaise, sour cream, lime zest, lime juice, chopped dill, Dijon mustard, minced garlic, and kosher salt in a bowl. Whisk until smooth.
- Combine the cooled shrimp, diced cucumber, and sliced green onions in a large bowl. Pour the dressing over them and gently toss to coat.
- Chill in the refrigerator for at least 30 minutes to enhance the flavors.
Notes
Serve cold over a bed of greens or with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg
Keywords: salad, shrimp, cucumber, healthy, quick, easy
