Cucumber Shrimp Salad
A refreshing salad combining tender shrimp with crunchy cucumber and a creamy lime-dill mayo dressing, perfect for summer lunches and gatherings.
I first made this cucumber shrimp salad on a hot July afternoon when I wanted something light, bright, and ready in under 30 minutes. The contrast of cool, crisp English cucumber with tender, just-cooked shrimp and a lime‑dill mayo dressing is one of those simple combos that feels fancy without fuss — perfect for summer lunches, potlucks, or a quick weeknight dinner. If you like refreshing cucumber salads, you might also enjoy this easy Asian cucumber salad for another sharp, crunchy side.
Why you’ll love this dish
This recipe hits the sweet spot: fast to assemble, economical when you buy shrimp in bulk, and flexible enough for picnics, sandwiches, or a plated starter. It’s cool and hydrating from the cucumber, creamy from the mayo/sour cream base, and bright from lime and dill — so it sits well alongside richer mains or on its own for a light meal.
Why make this at home:
- Speed: shrimp cooks in minutes; assembly is almost instant.
- Texture contrast: crunchy cucumber, snappy green onion, tender shrimp.
- Make‑ahead friendly: flavors meld after a short chill.
- Kid and crowd-pleasing: mild, not spicy; easy to scale up.
How this recipe comes together
A quick overview so you know what to expect:
- Clean and devein shrimp, then quick‑boil until just pink and opaque. Shock in ice water to stop cooking.
- Dice the English cucumber and thinly slice the green onions.
- Whisk a creamy dressing of mayonnaise, sour cream, lime zest and juice, Dijon, garlic, dill, and salt.
- Fold shrimp and vegetables into the dressing; chill for at least 30 minutes to marry flavors.
- Serve chilled on greens, in lettuce cups, or as a sandwich filling.
What you’ll need
- 2 pounds shrimp, shells removed and deveined (medium to large). Tip: if using frozen, thaw fully in the fridge.
- 1 English cucumber, diced into small pieces (seedless or peeled if you prefer less wateriness).
- 3 green onions, thinly sliced on the bias.
- 1/3 cup mayonnaise.
- 1/3 cup sour cream (or Greek yogurt for a tangier, lighter swap).
- 1 large lime — both zested and juiced (about 2 tsp zest, 2 tbsp juice).
- 2 tbsp fresh dill, chopped (substitute parsley if needed).
- 1 tbsp Dijon mustard.
- 1 clove garlic, minced (or 1/4 tsp garlic powder).
- 1/4 tsp kosher salt (adjust to taste) and a few grinds of black pepper.
Substitutions and notes:
- For a lighter version, replace mayo and sour cream with half Greek yogurt + half sour cream.
- If you want a creamier, herbier bowl, add extra dill or a splash of olive oil.
- For inspiration on cucumber preparations and other salad ideas, see this juicy cucumber caprese salad.
Step-by-step instructions
- Prep the shrimp: Rinse, peel, and devein the shrimp if not already done. Pat dry.
- Cook shrimp quickly: Bring a pot of salted water to a boil, add shrimp, and cook 1–3 minutes depending on size — they’re done when opaque and pink. Do not overcook.
- Shock and chop: Immediately drain and transfer shrimp to an ice bath to stop cooking. Once cool, drain and chop into bite-sized pieces if desired.
- Prepare veg: Dice the cucumber and thinly slice the green onions.
- Make the dressing: In a bowl whisk together mayonnaise, sour cream, lime zest + juice, Dijon, minced garlic, chopped dill, and kosher salt. Taste and adjust seasoning.
- Toss and chill: Gently fold shrimp, cucumber, and green onions into the dressing until evenly coated.
- Rest: Refrigerate for at least 30 minutes to let flavors meld. Give a final stir before serving and adjust salt or lime if needed.
01Ingredients
Shrimp and Vegetables
Dressing
02Method
- Preparation
- Dressing and Assembly
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0 OF 7 DONE03Recipe notes
- 01Best served chilled. Store in an airtight container in the fridge, best eaten within 24–48 hours.
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Best ways to enjoy it
- On a bed of mixed greens or butter lettuce for a light lunch.
- Spoon into butter lettuce leaves or Romaine halves for handheld bites.
- Make a refreshing sandwich or wrap with avocado and sprouts on a crusty roll.
- Serve as a chilled starter at a summer supper with grilled corn or tomato salad.
- Pair with a crisp sparkling lemonade or a citrusy soda for a casual meal.
How to store & freeze
Refrigeration: Store in an airtight container and keep in the fridge at 40°F (4°C) or below. Best eaten within 24–48 hours. Cucumbers will soften over time, so flavor is best the first day.
Freezing: Not recommended. Creamy dressings and raw cucumbers separate and become watery after thawing.
Food safety: Shrimp is perishable — do not leave the salad out more than 2 hours at room temperature (1 hour if above 90°F). Reheat cooked shrimp only once if you plan to reheat — though this salad is intended to be served chilled.
Creative twists
- Mediterranean: fold in halved cherry tomatoes, diced cucumber (seeded), chopped kalamata olives, and crumbled feta. Replace dill with oregano.
- Avocado boost: add cubed avocado just before serving to avoid browning.
- Spicy kick: mix a teaspoon of sriracha or red pepper flakes into the dressing.
- Thai-inspired: swap dill for cilantro, replace Dijon with a teaspoon of fish sauce, and add a splash of honey and chopped peanuts.
- Low-fat swap: use Greek yogurt instead of mayo and sour cream; add extra lime for brightness.
Common questions
Can I use pre-cooked shrimp from the market?
A: Yes. Pre-cooked shrimp is an excellent shortcut — just thaw, rinse, chop, and fold into the dressing. Taste first as pre-cooked shrimp may be brined and saltier.
How long does it take to cook shrimp?
A: For medium shrimp, 1–2 minutes in boiling water is typically enough. Large shrimp may need 2–3 minutes. They’re done when fully opaque and slightly curled; remove promptly to keep them tender.
Can I make this ahead of time for a party?
A: You can assemble the salad and chill for up to 24 hours. For best texture, wait to add avocado or any fragile greens until just before serving.
Is there a dairy-free version?
A: Substitute the mayo for an oil-based mayo (egg-free if needed) and replace sour cream with a dairy-free yogurt or omit and add a splash of extra lime and a teaspoon of olive oil.
Why does my salad get watery?
A: Cucumbers release water as they sit. Using an English cucumber (less seedy), seeding/dicing carefully, salting briefly and blotting, or adding cucumbers just before serving reduces wateriness.
Conclusion
This cucumber shrimp salad is a fast, refreshing option for warm days, weekend gatherings, or a light weeknight meal. If you’d like a creamier, pantry-friendly version as another point of reference, check out Kitchn’s creamy cucumber shrimp salad for a slightly different take. You might also like my Easy Shrimp Salad Recipe.
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