Light Zesty Cucumber Shrimp

This refreshing Cucumber Shrimp Salad combines the crisp texture of English cucumber with succulent shrimp and a creamy lime dressing. It has become my go-to recipe for warm summer evenings when I want something light yet satisfying that doesn't require heating up the kitchen.

This salad first came into my life during a particularly hot summer when I was searching for something cool and satisfying. Now it makes regular appearances at family gatherings where even my picky nephew asks for seconds.

Ingredients

• Fresh shrimp 2 pounds select wild caught when possible for the best flavor
• English cucumber provides the perfect crunch without needing to be peeled
• Green onions adds a mild onion flavor that complements without overpowering
• Mayonnaise creates the creamy base for the dressing
• Sour cream balances the richness with a pleasant tang
• Fresh lime juice and zest brightens the entire dish with citrus notes
• Fresh dill pairs perfectly with seafood and adds beautiful color
• Dijon mustard adds depth and slight spice to the dressing
• Fresh garlic infuses the dressing with aromatic flavor

Step-by-Step Instructions

Prepare the Shrimp

Fill a large pot with water and bring to a boil. Add a generous pinch of salt. Add the cleaned shrimp to the boiling water and cook just until they turn pink and opaque about 2 to 3 minutes. Immediately drain and rinse under cold water to stop the cooking process. Pat dry with paper towels and set aside to cool completely.

Prepare the Vegetables

Dice the English cucumber into small uniform pieces about 1/4 inch in size. Thinly slice the green onions including both white and green parts. Place both in a large mixing bowl.

Make the Dressing

In a medium bowl whisk together the mayonnaise sour cream lime zest lime juice chopped dill Dijon mustard minced garlic and salt until smooth and well combined. Taste and adjust seasoning if needed.

Combine and Chill

Add the cooled shrimp to the bowl with cucumbers and green onions. Pour the dressing over the top and gently fold everything together until evenly coated. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours to allow flavors to meld.

Serve and Garnish

Transfer the salad to a serving dish or individual plates. Garnish with additional fresh dill sprigs and lime wedges if desired. Serve chilled.

Bookmark

The secret to this salad is not overcooking the shrimp. I learned through trial and error that perfectly cooked shrimp should form a loose C shape while overcooked shrimp curl into a tight O. This simple visual cue ensures tender succulent shrimp every time.

Storage Tips

This Cucumber Shrimp Salad will keep well in an airtight container in the refrigerator for up to 2 days. The cucumbers will release some liquid as they sit so you may want to drain off any excess liquid before serving leftovers. I recommend not freezing this salad as the texture of both the cucumbers and the creamy dressing would be negatively affected by freezing and thawing.

Variation Ideas

This recipe welcomes creative adaptations based on what you have available. Try adding diced avocado for creaminess cherry tomatoes for sweetness or red bell pepper for color and crunch. For a different flavor profile substitute the dill with fresh basil or cilantro. You can also make this salad more substantial by adding cooked and cooled orzo pasta or quinoa.

Serving Suggestions

Serve this salad as a light main course alongside crusty bread for a complete meal. It also makes an excellent side dish for grilled fish or chicken. For entertaining consider serving it in individual portions in lettuce cups or on endive spears as an elegant appetizer. During summer months I love to pack this in mason jars for picnics at the beach the acidity in the dressing helps keep everything food safe for a few hours.

Recipe FAQs

→ Can I use frozen shrimp for this salad?

Yes, frozen shrimp works perfectly! Thaw them completely before cooking, then boil until just pink (about 2-3 minutes). Immediately plunge into ice water to stop cooking and preserve their tender texture.

→ How long will this salad keep in the refrigerator?

When stored in an airtight container, this cucumber shrimp salad will keep for up to 2 days. The flavors actually improve after a few hours of chilling, making it perfect for meal prep.

→ Can I substitute the mayonnaise for a healthier option?

Absolutely! Greek yogurt makes an excellent substitute for some or all of the mayonnaise. It maintains the creamy texture while reducing calories and adding protein. You might want to add a touch more lime juice to balance the tanginess.

→ What can I serve with this cucumber shrimp dish?

This versatile dish pairs beautifully with crusty bread, avocado toast, or a side of quinoa. For a complete meal, serve it over mixed greens, in lettuce cups, or alongside a light soup. It also works wonderfully as an appetizer served on crostini.

→ Is there a way to make this dairy-free?

Yes! Replace the sour cream with dairy-free yogurt or additional mayonnaise (there are several vegan mayo options available). You can also create a vinaigrette-style dressing with olive oil, lime juice, and herbs for a completely different but equally delicious variation.

→ Can I add other vegetables to this salad?

This salad is incredibly adaptable. Try adding diced avocado, cherry tomatoes, bell peppers, or radishes for extra color and texture. Corn kernels or edamame also work well for added sweetness and protein.