Bright & Zesty Cucumber Shrimp Salad
This easy, refreshing cucumber shrimp salad, featuring plump shrimp, crisp cucumber, and a zesty creamy lime dressing, is perfect for a light lunch, dinner, or potluck. It's quick to prepare and packed with vibrant flavors.
Equipment
- Medium Pot
- Medium bowl
- Large mixing bowl
- Whisk
Ingredients
- 2 pounds shrimp peeled and deveined (fresh or frozen, thawed)
- 1 English cucumber diced
- 3 green onions thinly sliced
For the Creamy Lime Dressing
- 1/3 cup mayonnaise
- 1/3 cup sour cream Greek yogurt could be a lighter swap
- 1 large lime zested and juiced (approx. 2 tsp zest, 2 tbsp juice)
- 2 tablespoons fresh dill chopped
- 1 tablespoon Dijon mustard
- 1 clove garlic minced
- 1/4 teaspoon kosher salt
- Freshly ground black pepper to taste
Instructions
- Step 1: Prepare the Shrimp. Bring a medium pot of water to a rolling boil. Carefully add your peeled and deveined shrimp. Boil for just 2-3 minutes, or until they turn a beautiful pink and are opaque all the way through. Drain immediately and rinse under cold water to stop the cooking process. Pat them thoroughly dry with a paper towel.
- Step 2: Prepare the Cucumber. While your shrimp cool down, wash your English cucumber well. Dice it into bite-sized pieces. You can peel it partially or leave the skin on entirely, depending on your preference.
- Step 3: Make the Creamy Lime Dressing. In a medium bowl, whisk together the mayonnaise, sour cream, lime zest, fresh lime juice, chopped fresh dill, Dijon mustard, and minced garlic until smooth. Taste and season with kosher salt and freshly ground black pepper to your liking.
- Step 4: Toss Ingredients. In a large mixing bowl, gently combine your cooked shrimp, diced cucumber, and thinly sliced green onions. Pour the creamy lime dressing over the mixture. Gently toss everything until every piece of shrimp and cucumber is beautifully coated.
- Step 5: Chill Before Serving. Cover the bowl and refrigerate the salad for at least 30 minutes (an hour is even better). This chilling time allows all the flavors to meld beautifully. Serve immediately after chilling.
Notes
Substitutions & Additions: Not a shrimp fan? Cooked chicken, crab meat, or firm, flaked white fish like cod or snapper would work. For a vegetarian option, consider chickpeas or white beans. Add finely diced red bell pepper or minced red onion for crunch and color. Cherry tomatoes, halved, would also be a lovely addition. While dill is divine, fresh parsley or chives could also be used, or a mix of all three. A pinch of cayenne pepper or a tiny dash of hot sauce in the dressing will give it a nice kick.
Tips for Success: Don't overcook the shrimp; they are done as soon as they turn pink and curl into a 'C' shape. After rinsing with cold water, pat the shrimp thoroughly dry, as excess water will dilute the dressing. Fresh herbs truly elevate this salad. Always taste your dressing before adding it to the salad, and then again after mixing, adjusting salt and pepper as needed. You can cook the shrimp and make the dressing a day ahead; store them separately in the fridge and combine with cucumber and green onions about an hour or two before serving.
How to Store: This fresh and zesty salad is best enjoyed within 1-2 days. Store any leftovers in an airtight container in the refrigerator. Do not recommend freezing this salad as the cucumber can get watery and shrimp texture might change after thawing.
Serving Suggestions: This salad is fantastic on its own as a light lunch, or served over a bed of mixed greens for a more substantial meal. It’s also wonderful in lettuce cups, or with some crusty bread for dipping.