Cucumber Shrimp Salad

The aroma of freshly boiled shrimp mingling with zesty lime and crisp cucumber is nothing short of refreshing. This Cucumber Shrimp Salad is a delightful mix of textures and flavors that takes about 30 minutes to prepare, making it the perfect dish for a light lunch or a picnic. The use of fresh ingredients ensures that every bite bursts with taste.

This recipe is ideal for seafood lovers and those looking for a healthy meal option. It’s perfect for summer gatherings or as a quick weekday dinner. You can easily make it ahead of time, as it stores well in the refrigerator for up to two days.

Why You’ll Love This Recipe

• The shrimp offers a tender yet firm bite that complements the crunch of the cucumber.
• It comes together quickly, allowing you to enjoy more time with your guests.
• The light dressing enhances the natural flavors without overpowering them.
• Chilling the salad amplifies the vibrant tastes, making each serving even more refreshing.

What You’ll Need

Gather these ingredients to make your salad:

For the Salad

• 2 pounds shrimp, with shells removed and deveined
• 1 English cucumber, diced into small pieces
• 3 green onions, sliced thinly

For the Dressing

• ⅓ cup mayonnaise
• ⅓ cup sour cream
• 1 large lime, zested and juiced (approximately 2 teaspoons of zest and 2 tablespoons of juice)
• 2 tablespoons fresh dill, chopped
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• ¼ teaspoon kosher salt

Use fat-free mayonnaise or Greek yogurt for a lighter option.

Substitutions & Swaps

• Substitute shrimp with cooked lobster or crab.
• Use regular cucumber if English is unavailable.
• Replace sour cream with plain yogurt.
• Swap fresh dill with dried dill if needed.

How to Make It

Prepare this delicious salad in just a few simple steps.

Clean shrimp

Clean, devein, and quickly boil the shrimp until they turn pink, about 2-3 minutes. Rinse under cold water to stop the cooking process and set aside.

Prepare vegetables

Thinly slice the cucumber and green onions for a crisp texture. Combine them in a large mixing bowl.

Make dressing

Whisk together the mayonnaise, sour cream, lime juice, lime zest, dill, Dijon mustard, minced garlic, and kosher salt in a separate bowl until smooth and well combined.

Combine salad

Add the cooked shrimp to the bowl with the cucumbers and green onions. Pour the dressing over the top and gently toss everything together to ensure it’s evenly coated.

Chill

Refrigerate the salad for at least 30 minutes to enhance the flavors before serving.

How to Store It

Fridge: Store in an airtight container for up to 2 days.
Freezer: No, shrimp does not freeze well after being cooked.
Reheat: Not recommended, best enjoyed cold.

Tips for Best Results

• Ensure shrimp are cooked just until pink for the best texture.
• Use fresh lime juice for maximum flavor.
• Let the salad chill longer if time permits for deeper flavor integration.
• Adjust the dressing ingredients to suit your taste preferences.

Serving Suggestions

• Serve as a light lunch on a warm day.
• Pair it with crusty bread for a more filling meal.
• Enjoy it as a side dish at barbecues or potlucks.