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Refreshing Cucumber Shrimp Salad

This easy, vibrant, and incredibly fresh Cucumber Shrimp Salad is your perfect go-to for warm, sunny days when you crave minimal fuss and maximum flavor. It's quick, creamy, and ideal for quick weeknight dinners, packed lunches, or potlucks.
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Prep Time 12 minutes
Cook Time 3 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Side Dish
Cuisine: American, Seafood
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds shrimp peeled and deveined, medium to large, fresh or thawed frozen
  • 1 English cucumber diced
  • 3 green onions thinly sliced
For the Creamy Lime Dressing
  • ⅓ cup mayonnaise
  • ⅓ cup sour cream
  • 2 tsp lime zest approx. from 1 large lime
  • 2 tbsp lime juice approx. from 1 large lime
  • 2 tbsp fresh dill chopped
  • 1 tbsp Dijon mustard
  • 1 clove garlic minced
  • ¼ tsp kosher salt or to taste
  • freshly ground black pepper to taste

Equipment

  • Large Pot
  • Large Mixing Bowl
  • Medium-sized bowl
  • Whisk
  • Knife
  • Cutting Board

Method
 

  1. Step 1: Prepare the Shrimp. Get a pot of water boiling. Add shrimp and boil for 2-3 minutes until pink and opaque. Immediately transfer to an ice bath or rinse under cold water to stop cooking. Once cooled, drain well and pat dry with paper towels.
  2. Step 2: Prepare the Cucumber. While shrimp cool, wash and dice the English cucumber into small, bite-sized pieces. If using a regular cucumber, peel and scoop out large seeds before dicing.
  3. Step 3: Make the Creamy Lime Dressing. In a medium-sized bowl, whisk together mayonnaise, sour cream, lime zest, fresh lime juice, chopped fresh dill, Dijon mustard, and minced garlic. Whisk until smooth and combined. Season with kosher salt and freshly ground black pepper to taste.
  4. Step 4: Assemble the Salad. In a large mixing bowl, combine the perfectly cooked shrimp, diced cucumber, and thinly sliced green onions. Pour the creamy lime dressing over the top and gently toss until all ingredients are evenly coated.
  5. Step 5: Chill. Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the salad to become perfectly cold and refreshing.

Notes

For a lighter dressing, swap half or all of the mayonnaise and sour cream with plain Greek yogurt. Enhance with diced bell peppers, cherry tomatoes, corn, or finely diced celery for added crunch. If fresh dill is unavailable, use 1 teaspoon of dried dill, though fresh provides the best flavor. Always taste and adjust seasoning before serving. Avoid overcooking shrimp; remove promptly when pink and opaque. Ensure shrimp and cucumber are patted dry to prevent a watery dressing. Store leftovers in an airtight container in the refrigerator for 2-3 days. This salad does not freeze well due to the creamy dressing and fresh cucumber.