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.
Ingredients
Shrimp and Vegetables
- 2 pounds shrimp, shells removed and deveined medium to large; if using frozen, thaw fully in the fridge.
- 1 each English cucumber, diced seedless or peeled if you prefer less wateriness.
- 3 each green onions, thinly sliced on the bias
Dressing
- 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 tablespoons fresh dill, chopped substitute parsley if needed.
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced or 1/4 tsp garlic powder.
- 1/4 teaspoon kosher salt adjust to taste.
- to taste black pepper a few grinds.
Instructions
Preparation
- Rinse, peel, and devein the shrimp if not already done. Pat dry.
- Bring a pot of salted water to a boil, add shrimp, and cook for 1–3 minutes depending on size — they’re done when opaque and pink. Do not overcook.
- Immediately drain and transfer shrimp to an ice bath to stop cooking. Once cool, drain and chop into bite-sized pieces if desired.
- Dice the cucumber and thinly slice the green onions.
Dressing and Assembly
- In a bowl, whisk together mayonnaise, sour cream, lime zest and juice, Dijon, minced garlic, chopped dill, and kosher salt. Taste and adjust seasoning.
- Gently fold shrimp, cucumber, and green onions into the dressing until evenly coated.
- Refrigerate for at least 30 minutes to let flavors meld. Give a final stir before serving and adjust salt or lime if needed.
Notes
Best served chilled. Store in an airtight container in the fridge, best eaten within 24–48 hours.