Easy creamy cucumber shrimp salad

Cucumber shrimp salad delivers the perfect balance of creamy and crisp in every bite. This refreshing dish combines tender, juicy shrimp with cool, crunchy cucumber and fragrant herbs, all enveloped in a tangy lime dressing. Ready in less than 30 minutes, it's an effortless way to enjoy seafood without heavy cooking – ideal for warm days when you crave something light yet satisfying.

I created this recipe during a particularly hot summer when turning on the oven felt like torture. My husband, who typically prefers heartier meals, went back for seconds and then asked if we could include it in our regular rotation. There's something about the combination of cool cucumber, delicate shrimp, and zesty lime that makes this salad completely addictive. When I served it at my sister's baby shower, three different guests requested the recipe before leaving.

Essential Ingredients

• Medium Shrimp: These cook quickly and are the perfect bite size – no cutting required when eating
• English Cucumber: Provides that signature crunch and mild flavor while containing less water than regular cucumbers
• Fresh Dill: The feathery herb adds bright, grassy notes that pair perfectly with both shrimp and cucumber
• Lime: Both the zest and juice contribute vibrant acidity that cuts through the creamy dressing
• Green Onions: Offer a gentle onion flavor without overpowering the delicate shrimp

Step-by-Step Instructions

Step 1: Prepare the dressing.

In a medium bowl, combine ¼ cup mayonnaise, 2 tablespoons sour cream, 2 teaspoons lime zest, 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh dill, 1 teaspoon Dijon mustard, 1 minced garlic clove, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Whisk until smooth and well-blended. The dressing should have a creamy consistency with visible specks of lime zest and dill throughout.

Step 2: Cook the shrimp perfectly.

Fill a large pot with water and bring to a rolling boil. Meanwhile, prepare an ice bath in a large bowl. Once the water is boiling, add 1 pound of peeled and deveined medium shrimp and cook for just 2-3 minutes until they turn pink and opaque. Using a slotted spoon or spider, immediately transfer the cooked shrimp to the ice bath to stop the cooking process. This quick cooling ensures the shrimp remain tender rather than rubbery.

Step 3: Chill and chop the shrimp.

Let the shrimp cool in the ice bath for 3 minutes, then drain thoroughly in a colander. Pat dry with paper towels to remove excess moisture. Chop the shrimp into bite-sized pieces – roughly halves or thirds depending on their size. The goal is to create pieces that blend well with the cucumber and easily fit onto a fork or into a lettuce wrap.

Step 4: Prepare the vegetables.

Dice one English cucumber into ¼-inch pieces – no need to peel if using English cucumber, as the skin is thin and adds appealing color. Thinly slice 4 green onions, using both the white and green parts for maximum flavor and visual appeal.

Step 5: Combine all ingredients.

In a large mixing bowl, add the chopped shrimp, diced cucumber, and sliced green onions. Pour the prepared dressing over everything and gently fold until all ingredients are evenly coated. The careful folding rather than aggressive stirring preserves the texture of both the shrimp and cucumber.

Step 6: Chill briefly and serve.

For the best flavor, refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld. This resting period allows the cucumber and shrimp to absorb some of the dressing's flavor. Serve chilled, garnished with additional fresh dill sprigs and lime wedges if desired.

Pin it

I'm particularly attentive to the shrimp's cooking time in this recipe. My grandmother taught me that seafood should be treated delicately, and nowhere is this more true than with shrimp. The ice bath step might seem fussy, but it makes a remarkable difference in texture. The first time I served this to my cousin who "doesn't like seafood," she couldn't believe how tender the shrimp were. The quick cooking and cooling method preserves their natural sweetness without any hint of the rubbery texture that turns many people away from shrimp.

Perfect Serving Suggestions

What makes this cucumber shrimp salad so versatile is the multiple ways you can serve it. My personal favorite is to spoon it into butter lettuce cups – the crisp, tender leaves create edible vessels that make for elegant finger food. For a more substantial meal, try stuffing it into halved avocados, which add creamy richness that complements the lime dressing beautifully. It also makes an excellent sandwich filling on toasted whole-grain bread with a layer of baby spinach, or wrapped in a soft tortilla with alfalfa sprouts for added crunch.

Make-Ahead Magic

This salad is perfect for meal prep because it actually improves with a little time. The flavors meld and develop while the cucumber maintains its crispness, making it ideal to prepare in the morning for lunch or dinner later in the day. If making ahead for several days, I recommend storing the dressing separately and combining it with the shrimp and vegetables within a few hours of serving for the optimal texture. For busy weeks, I often double the recipe – it disappears quickly as family members grab it for quick lunches or protein-packed snacks.

Customization Ideas

While this recipe is perfect as written, it lends itself beautifully to adaptation based on what's available or your personal preferences. In summer, I often add halved cherry tomatoes for color and juicy sweetness. For more Mediterranean flair, include diced red bell pepper and crumbled feta cheese. If cilantro is more your style than dill, the swap works wonderfully – just add a pinch of ground cumin to the dressing to complement the flavor. For spice lovers, a finely diced jalapeño or a dash of hot sauce in the dressing adds welcome heat.

Chef's Helpful Tips

Texture control: For maximum crispness, remove the seedy center of the cucumber before dicing Temperature matters: Always start with well-chilled ingredients for the freshest flavor and best food safety Lime technique: Roll your lime firmly on the counter before juicing to release more juice with less effort

I discovered this recipe somewhat by accident one summer evening when my refrigerator contained little more than leftover cooked shrimp, a cucumber, and some basic condiments. What began as a desperate attempt to avoid grocery shopping became one of my signature dishes that friends and family request regularly. There's something deeply satisfying about creating something so fresh and flavorful from such simple ingredients. The way the creamy dressing clings to the tender shrimp and crisp cucumber creates a perfect bite every time – proving that sometimes the simplest combinations are truly the most delicious.

Frequently Asked Questions

→ Can I make this cucumber shrimp salad ahead of time?

Yes, you can prepare it up to 24 hours ahead. The flavors actually improve after a few hours in the fridge, though the cucumber might release some water. Just drain any excess liquid before serving.

→ What can I substitute for sour cream?

Greek yogurt works great as a substitute for sour cream. It gives the same creamy texture with a bit more tanginess and fewer calories.

→ Can I use frozen shrimp for this recipe?

Absolutely! Just thaw them completely before cooking, and make sure to pat them dry to remove excess moisture. Frozen shrimp are often pre-cooked, so just thaw and add to the salad.

→ What sides go well with cucumber shrimp salad?

Crusty bread, garlic toast, or crackers complement this salad nicely. For a fuller meal, serve alongside corn on the cob, grilled vegetables, or a simple rice pilaf.

→ How can I make this recipe dairy-free?

Replace the sour cream with dairy-free yogurt or additional mayo. Coconut cream is another option that adds a subtle sweetness that works well with the lime.

→ Can I add other vegetables to this salad?

Sure! Avocado, bell peppers, cherry tomatoes, and radishes all work beautifully in this recipe. Just dice them to a similar size as the cucumber for the best texture.