Save Pin
This refreshing cucumber shrimp salad combines succulent shrimp with crispy cucumbers and herbs in a creamy lime dressing. It's perfect for hot summer days when you want something light yet satisfying. The bright citrus notes complement the seafood beautifully while the cucumber adds that perfect crunch.
I first made this salad during a heatwave last summer when turning on the oven felt like torture. It was such a hit that it's now in regular rotation whenever fresh shrimp is available at my local market.
Ingredients
- Shrimp large wild caught if possible as they provide the best flavor and texture for this dish
- English cucumber the seedless variety stays crispier and doesn't water down the salad
- Green onions for a mild allium flavor that doesn't overpower the delicate shrimp
- Mayonnaise creates the creamy base for the dressing
- Sour cream adds tanginess and lightens the dressing
- Fresh lime both zest and juice for brightness and acidity
- Fresh dill the feathery herb pairs perfectly with seafood and cucumber
- Dijon mustard adds complexity and helps emulsify the dressing
- Fresh garlic just one clove provides aromatic depth
Step-by-Step Instructions
- Make the Dressing
- Combine mayonnaise sour cream lime zest and juice chopped dill Dijon mustard minced garlic salt and pepper in a bowl. Stir until completely smooth and integrated. The dressing should have a bright citrusy aroma with visible flecks of green dill throughout. This can be made ahead and refrigerated to allow flavors to meld.
- Cook the Shrimp
- Bring a large pot of water to a rolling boil. Gently add the peeled and deveined shrimp to the boiling water. Cook for exactly 2 to 3 minutes until they turn pink and opaque and curl into a C shape. Be careful not to overcook as they will become rubbery.
- Ice Bath and Drain
- While the shrimp cook prepare a large bowl with ice and cold water. Immediately transfer the cooked shrimp to this ice bath using a slotted spoon or skimmer. This halts the cooking process and ensures tender shrimp. Let them chill for 3 minutes then drain thoroughly in a colander.
- Assemble the Salad
- Chop the cooled shrimp into bite sized pieces about half inch chunks. In a large mixing bowl combine the chopped shrimp diced cucumber sliced green onions and the prepared dressing. Fold everything together gently until evenly coated with the creamy dressing. The mixture should look vibrant with the pink shrimp green herbs and white dressing.
Save Pin
The fresh dill is really the secret star of this recipe. I grow it in my herb garden and the difference between freshly snipped dill and the dried version is remarkable. When my daughter was younger she called this "mermaid salad" because of the shrimp and the "ocean" taste from the herbs and lime.
Make Ahead Tips
This salad actually improves after a few hours in the refrigerator as the flavors meld together. You can prepare it up to 24 hours in advance which makes it perfect for entertaining. If making ahead I recommend holding back a small amount of the diced cucumber and fresh herbs to add just before serving for an extra pop of color and texture.
Serving Suggestions
While delicious on its own this salad becomes a complete meal when served in different ways. Try it spooned into avocado halves for an elegant lunch presentation. It also works beautifully in lettuce cups using butter lettuce or romaine hearts for a low carb option. For a more substantial meal serve it alongside a crusty baguette or pile it onto toasted brioche for the most amazing shrimp salad sandwich.
Smart Substitutions
If you want to make this recipe dairy free you can replace the sour cream with additional mayonnaise or dairy free yogurt. Cilantro can stand in for dill if you prefer its flavor profile though it will change the character of the dish significantly. For a lighter version Greek yogurt can replace both the mayonnaise and sour cream though the dressing will be tangier and less rich.
Save Pin
Commonly Asked Questions
- → Can I make this cucumber shrimp salad ahead of time?
Yes, you can prepare this salad up to 24 hours in advance. Store it covered in the refrigerator, but for best results, add the dressing just before serving to maintain the cucumber's crispness.
- → What type of shrimp works best for this salad?
Medium to large shrimp (16-20 count per pound) work best as they provide substantial bites. Both fresh and frozen shrimp (thawed) work well, just ensure they're peeled and deveined to save preparation time.
- → Can I substitute the mayonnaise for a healthier option?
Absolutely! Greek yogurt makes an excellent substitute for either the mayonnaise or sour cream (or both). This will reduce the calorie content while maintaining creaminess and adding protein.
- → What can I serve with this cucumber shrimp dish?
This versatile dish pairs beautifully with crusty bread, over a bed of greens, stuffed in avocado halves, or alongside grilled vegetables. For a more substantial meal, serve with quinoa or rice pilaf.
- → How can I tell when the shrimp are perfectly cooked?
Perfectly cooked shrimp turn pink, opaque, and form a 'C' shape. If they curl into a tight 'O' shape, they're overcooked. Watch them closely as they only need 2-3 minutes in boiling water until just pink.
- → Can I use dried dill instead of fresh?
While fresh dill provides the best flavor, you can substitute dried dill in a pinch. Use about 2 teaspoons of dried dill to replace the 2 tablespoons of fresh. The flavor profile will be slightly different but still delicious.