Cucumber Shrimp Salad

Update : March 12, 2026

why make this recipe

This Cucumber Shrimp Salad is quick, light, and fresh. It uses simple ingredients and takes little time. It works for lunch, a light dinner, or a side dish on a warm day.

introduction

This salad mixes cooked shrimp, crisp cucumber, and a creamy, tangy dressing. It has bright lime and fresh dill for flavor. The salad tastes clean and stays cool when chilled.

how to make Cucumber Shrimp Salad

Follow simple steps: cook the shrimp, prepare the cucumber and onions, mix the dressing, and combine everything. Chill briefly so the flavors blend.

Ingredients :

2 pounds of shrimp, with shells removed and deveined
1 English cucumber, diced into small pieces
3 green onions, sliced thinly
⅓ cup of mayonnaise
⅓ cup of sour cream
1 large lime, both zested and juiced (approximately 2 teaspoons of zest and 2 tablespoons of juice)
2 tablespoons of fresh dill, chopped
1 tablespoon of Dijon mustard
1 clove of garlic, minced
¼ teaspoon of kosher salt

Directions :

Clean, devein, and quickly boil until they turn pink. Rinse under cold water.
Thinly slice for a crisp texture.
Whisk olive oil, lemon juice, salt, and pepper for a tangy mix.
Combine shrimp, cucumbers, and dressing in a bowl; gently toss.
Refrigerate for at least 30 minutes to enhance flavors.

how to serve Cucumber Shrimp Salad

Serve chilled. Lay the salad on a bed of lettuce, spoon it into a bowl, or use it as a filling for a sandwich or wrap. Add extra dill or a lime wedge on the side.

how to store Cucumber Shrimp Salad

Store in an airtight container in the fridge. Use within 2 days for best texture and taste. Keep it cold and do not leave it at room temperature for more than two hours.

tips to make Cucumber Shrimp Salad

Do not overcook the shrimp. Boil until pink, then cool quickly.
Dice the cucumber small so each bite has shrimp and cucumber.
Taste the dressing and add a little more lime or salt if needed.
If you like crunch, keep the cucumber cool until serving.

variation (if any)

Add diced avocado for creaminess.
Swap sour cream for plain Greek yogurt to lighten the dressing.
Add a small pinch of red pepper flakes for heat.

FAQs

Q: Can I use frozen shrimp?
A: Yes. Thaw fully, pat dry, then cook as directed.

Q: Can I make this ahead?
A: You can mix it a few hours ahead. For best texture, add cucumber just before serving if you plan to store it longer.

Q: Is there a substitute for dill?
A: Yes. Use fresh parsley if you do not have dill.

Q: Can I leave out the mayo?
A: You can replace mayo with more sour cream or plain yogurt, but the texture will change.

Q: How long does it last in the fridge?
A: Eat within 2 days for best quality.

Conclusion

For a creamy version with similar flavors and step-by-step photos, you can read a tested recipe on The Kitchn’s creamy cucumber shrimp salad recipe. For a simple, healthy take and extra tips, see the guide at Downshiftology’s Cucumber Shrimp Salad.