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This cucumber shrimp salad is the ultimate answer to quick summer meals when you crave something refreshing and light yet fully satisfying. Juicy shrimp pair perfectly with crisp cucumber and green onions, all tossed in a creamy lime and dill dressing that clings to every bite. This recipe comes together in about half an hour and always disappears fast from the bowl at my table.
We love serving this on warm summer nights and it is my go-to dish for potlucks or quick weeknight dinners. I made it once for a family picnic and there were no leftovers not even a spoonful.
Ingredients
- Shrimp: Two pounds of peeled and deveined shrimp are quick-cooking and bring a juicy protein punch Look for wild caught if possible and use fresh or thaw well if frozen
- English cucumber: One large cucumber diced small This type is seedless and has thin skin for crisp texture and clean taste
- Green onions: Three thinly sliced for gentle bite and pop of color Select bunches with perky green tops for best flavor
- Mayonnaise: A third cup as the base for a creamy dressing
- Sour cream: Another third cup for cool tang and smoothness Use full fat for best texture
- Lime: Both zest and juice from a large lime add fresh zestiness Choose limes that feel heavy for their size
- Fresh dill: Two tablespoons chopped for herby brightness Use feathery tops and avoid thick stems
- Dijon mustard: One tablespoon to add a little sharpness and body to the dressing
- Garlic: One clove minced finely for savory depth
- Kosher salt: A quarter teaspoon to heighten flavors Use flaky style if available
Step-by-Step Instructions
- Make the Dressing:
- In a small bowl whisk together mayonnaise sour cream lime zest lime juice chopped dill dijon mustard minced garlic and kosher salt Mix until smooth and creamy then set aside or chill if prepping in advance
- Cook the Shrimp:
- Bring a medium pot of water to a full boil Add the peeled and deveined shrimp Cook for two to three minutes just until the shrimp are pink and opaque Do not overcook as they can turn rubbery
- Make an Ice Water Bath:
- While shrimp are cooking fill a large bowl with ice cubes and cold water Once shrimp are cooked quickly transfer them from the boiling water to the ice bath This stops the cooking and locks in the plump texture Let them sit for three minutes then drain thoroughly
- Chop the Shrimp:
- Once cooled drain the shrimp in a colander Pat them dry with paper towels then chop into bite sized pieces for an even salad mix
- Toss the Salad:
- Add chopped shrimp diced cucumber and sliced green onion into a large mixing bowl Pour on the creamy lime dressing and toss until everything is well coated and creamy Taste and adjust seasoning if needed
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My personal favorite here is the burst of dill in the dressing Fresh dill reminds me of my grandmother who always added it to everything from potato salads to pickled cucumbers She would say dill makes everything taste like summer
Storage Tips
Store the finished cucumber shrimp salad in an airtight container in the fridge It stays fresh for up to two days but you might notice the cucumber releases some liquid over time Give it a gentle stir before serving and drain any excess If making ahead for a party I like to keep the dressing separate and toss right before eating
Ingredient Substitutions
Small Persian cucumbers can be swapped for English cucumber if that is what is on hand Greek yogurt works in place of sour cream for a lighter dressing Lemon can substitute for lime in a pinch and fresh parsley can fill in if you do not have dill
Serving Suggestions
Pile this salad onto crisp butter lettuce cups or serve over rice for a heartier meal It is also excellent on toasted baguette slices for a party appetizer My family loves it scooped up with crackers on busy nights
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A Little Background
Shrimp salads have roots in classic American home cooking and often appeared on summer luncheon menus The creamy dressing and use of fresh herbs like dill give this version a modern and lighter twist inspired by Scandinavian flavors
Frequently Asked Questions
- → How should shrimp be cooked for this salad?
Boil peeled shrimp until they turn pink, about 2 to 3 minutes. Quickly transfer them to an ice water bath to prevent overcooking and ensure tenderness.
- → Can I use other cucumbers besides English cucumber?
Yes, Persian or regular cucumbers work well. If using regular cucumbers, deseed them for a crisper texture.
- → What makes the dressing creamy?
The blend of mayonnaise and sour cream, combined with lime juice and zest, creates a creamy, tangy dressing for the salad.
- → How far in advance can this be made?
For best freshness, combine all ingredients just before serving. The dressing and cooked shrimp can be prepared a day ahead and chilled separately.
- → Is dill essential in this dish?
Dill adds a fresh, herby note that pairs wonderfully with shrimp and cucumber, but can be swapped for parsley if you prefer.