This refreshing cucumber shrimp salad is light yet satisfying, bringing together tender shrimp, crisp cucumbers, and a tangy dill-lime dressing.
Packed with lean protein, low in carbs, and rich in nutrients, it’s a heart-healthy option that keeps you energized without feeling heavy.
With just 30 minutes from start to finish, this recipe is ideal for busy weeknights, meal prep, or a refreshing dish to brighten any table.
Cucumber Shrimp Salad
Equipment
- 1 large pot (for boiling shrimp)
- 1 large mixing bowl
- 1 medium bowl (for dressing)
- 1 colander
- 1 slotted spoon or skimmer
- 1 Cutting board
- 1 Chef’s Knife
- 1 whisk or spoon (for mixing dressing)
Ingredients
For the Salad
- 2 pounds shrimp peeled and deveined
- 1 English cucumber diced small
- 3 green onions thinly sliced
For the Creamy Lime Dressing
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 large lime about 2 teaspoons zest + 2 tablespoons juice
- 2 tablespoons fresh dill chopped
- 1 tablespoon Dijon mustard
- 1 garlic clove minced
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Prepare the Creamy Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lime zest, and lime juice until smooth and creamy. Add in the minced garlic, chopped dill, salt, and pepper. Mix thoroughly so the flavors are well combined, and taste to adjust seasoning if needed. Place the bowl in the refrigerator while you prepare the rest of the salad so the dressing stays cool and slightly thickens.
- Bring Water to a Boil: Fill a large pot with water, leaving enough room so the shrimp can move around freely when added. Place the pot over high heat and bring the water to a rolling boil. This ensures the shrimp cook quickly and evenly without becoming rubbery. You can add a pinch of salt to the water if you like for extra flavor.
- Cook the Shrimp: Once the water is boiling, carefully add the peeled and deveined shrimp. Stir gently to prevent them from sticking together. Allow the shrimp to cook for 2 to 3 minutes, or until they turn pink and opaque. Be careful not to overcook—shrimp can go from tender to tough very quickly, so keep a close eye on their color and texture.
- Prepare an Ice Water Bath: While the shrimp are cooking, fill a large bowl with cold water and plenty of ice cubes. As soon as the shrimp are done, use a slotted spoon or skimmer to transfer them straight into the ice bath. This immediately stops the cooking process, locks in their tenderness, and keeps the shrimp plump and juicy. Let them sit in the ice water for about 3 minutes.
- Drain and Chop the Shrimp: After the shrimp have cooled in the ice bath, pour them into a colander to drain thoroughly. Pat them dry with a clean kitchen towel or paper towel to remove excess water, which helps the dressing cling better later. Place the shrimp on a cutting board and chop them into bite-sized pieces, making sure each piece is easy to eat and evenly sized for consistency in every bite.
- Dice the Vegetables: Wash and pat dry the cucumber and green onions. Slice the cucumber into small, even cubes so they provide a crisp crunch without overpowering the salad. Thinly slice the green onions, including both the white and light green parts, for a mild onion flavor that complements the shrimp and dressing. Set the prepared vegetables aside.
- Combine Salad Ingredients: In a large mixing bowl, add the chopped shrimp, diced cucumber, and sliced green onions. Pour the chilled creamy lime dressing over the top. Using a large spoon or spatula, gently fold the ingredients together until everything is evenly coated in the dressing. Take care not to mash the cucumbers or break apart the shrimp—light mixing keeps the salad crisp and fresh.
- Chill Before Serving (Optional): For the best flavor, cover the salad and refrigerate it for 15 to 20 minutes before serving. This short chilling time allows the shrimp to absorb the zesty lime and dill notes while letting the dressing thicken slightly, creating a more balanced texture. If you’re short on time, the salad can be enjoyed immediately, but chilling is highly recommended.
- Garnish and Serve: Before serving, give the salad a gentle stir to redistribute the dressing. Transfer to a serving bowl or individual plates, and garnish with extra chopped dill, lime wedges, or a sprinkle of freshly ground black pepper if desired. Serve it as a refreshing main dish, a side salad, or even as a filling for lettuce wraps or sandwiches.
Notes
- Use fresh, good-quality shrimp for the best flavor and texture.
- Do not overcook shrimp—watch closely as they cook in just 2–3 minutes.
- An ice bath is essential for locking in tenderness and preventing rubbery shrimp.
- For extra crunch, try adding celery or radishes along with cucumber.
- Fresh dill adds brightness, but you can substitute parsley if needed.
- Chill the salad before serving for deeper, well-rounded flavors.
- Use full-fat mayonnaise and sour cream for creaminess, or swap in Greek yogurt for a lighter option.
- Adjust lime juice and zest to taste; fresh lime makes a big difference.
- Serve immediately after mixing for maximum freshness and crispness.
- This salad is versatile—great on its own, in wraps, or even spooned over greens.
Chef’s Secrets for Perfect Salad
The key to this cucumber shrimp salad lies in balancing freshness with creaminess.
Always start with high-quality shrimp—fresh if possible, or frozen that has been properly thawed.
Cooking shrimp briefly in boiling water and then shocking them in an ice bath ensures they stay juicy and tender.
Another chef’s trick is to pat the shrimp completely dry before mixing them with the dressing.
Excess water can dilute the flavors, so drying makes a noticeable difference.
Finally, zest your lime before juicing it—this way you capture every bit of citrus aroma, which brings an uplifting freshness to the creamy dressing.
Serving Suggestions and Flavor Pairings
This salad is delicious enough to stand on its own, but it also pairs beautifully with light and refreshing sides.
Serve it alongside grilled vegetables, roasted asparagus, or a simple leafy green salad to round out the meal.
For a heartier spread, offer crusty bread or pita on the side to scoop up the creamy salad.
It also makes an excellent filling for lettuce cups or wraps, perfect for a low-carb lunch.
On warm summer days, try serving it chilled with sparkling water, white wine, or iced tea for a refreshing combination.
Storage Tips and Make-Ahead Advice
This salad is best enjoyed the day it’s prepared, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.
Keep in mind that cucumbers release water over time, which may thin out the dressing.
To maintain freshness, you can chop the cucumbers and shrimp ahead of time, store them separately, and mix them with the dressing just before serving.
If making it for a party, prepare the dressing up to two days in advance, then assemble the salad right before guests arrive for the best flavor and texture.
Frequently Asked Questions
1. Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work very well as long as they are peeled and deveined.
Thaw them in the refrigerator overnight or place them in a colander under cold running water for faster thawing.
Be sure to dry them thoroughly before cooking.
2. Can I replace mayonnaise with something lighter?
Absolutely. Greek yogurt is a fantastic alternative that reduces calories while still providing creaminess and protein.
You can use all yogurt or a half-and-half mix with mayonnaise for a lighter dressing without losing flavor.
3. How can I make this salad dairy-free?
To make it dairy-free, substitute the sour cream with a plant-based yogurt or vegan sour cream.
Ensure the mayonnaise is egg-free and vegan-friendly as well. The flavors of lime and dill still shine through beautifully with these swaps.
4. What other herbs work instead of dill?
If fresh dill isn’t available, parsley, cilantro, or tarragon can be used.
Each brings a slightly different note—parsley for freshness, cilantro for a citrusy kick, and tarragon for a subtle anise flavor.
Experiment to suit your taste.
5. Can this salad be made ahead for meal prep?
Yes, but with a small adjustment. Keep the shrimp, cucumbers, and onions prepped and stored separately in containers, and refrigerate the dressing in a jar.
When you’re ready to eat, mix everything together. This method keeps the cucumbers crisp and prevents the salad from becoming watery.
