This cucumber shrimp salad is one of those recipes you’ll find yourself coming back to again and again.
It’s fresh, simple, and comes together so quickly—
perfect for busy days when you still want something homemade and satisfying.
It’s the kind of dish that feels light but still filling, with crisp cucumber, tender shrimp, and a creamy lime dressing that brings everything together.
Whether you’re making it for lunch, dinner, or meal prep, it’s an easy go-to that never disappoints.
For the Cucumber Shrimp Salad
- Shrimp – You can use fresh or frozen shrimp, just make sure they’re peeled and deveined for easy prep.
- Cucumber – English cucumber works great for a crisp, refreshing crunch, but other varieties can be used too.
- Green Onions – These add a mild onion flavor and a fresh pop of color.
For the Creamy Lime Dressing
- Mayonnaise – Forms the rich, creamy base of the dressing.
- Sour Cream – Adds a slight tang and helps balance the richness.
- Lime (zest and juice) – Brings bright, fresh citrus flavor that ties everything together.
- Fresh Dill – Gives the salad a light, herby taste that pairs perfectly with shrimp.
- Dijon Mustard – Adds a subtle depth of flavor and a hint of sharpness.
- Garlic – A small amount adds a nice savory kick.
- Kosher Salt – Enhances all the flavors in the dish.
Cucumber Shrimp Salad – Quick Protein-Rich Meal
This light and refreshing shrimp salad combines tender, chopped shrimp with crisp cucumber, green onion, and fragrant dill, all coated in a creamy lime dressing. It’s a simple, satisfying option for a quick meal that’s both flavorful and protein-rich.
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Servings: 4
Notes
Ingredients
- 2 pounds shrimp, peeled and deveined
- 1 English cucumber, small diced
- 3 green onions, thinly sliced
Creamy Lime Dressing
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 large lime, zested and juiced (about 2 teaspoons zest and 2 tablespoons juice)
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- ¼ teaspoon kosher salt
Instructions
- Prepare the dressing
In a bowl, combine the mayonnaise, sour cream, lime zest and juice, dill, mustard, garlic, salt, and pepper. Mix until smooth, then set aside or refrigerate until needed. - Cook the shrimp
Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until they are pink and fully cooked. - Cool the shrimp
While the shrimp cook, set up a bowl of ice water. Transfer the cooked shrimp into the ice bath using a skimmer. Let them cool for 3 minutes, then drain in a colander. Chop into bite-sized pieces. - Combine everything
In a large bowl, mix together the chopped shrimp, green onion, diced cucumber, and dressing. Stir until evenly coated and creamy.
- Can I use frozen shrimp?
You can absolutely use frozen shrimp. Just make sure it’s fully thawed before cooking so it cooks evenly and doesn’t release too much water. - How do I know when the shrimp is done?
Shrimp cooks very quickly, usually in just 2 to 3 minutes. Once it turns pink and opaque, it’s done. Be careful not to overcook it or it can become tough. - Can I make this salad ahead of time?
Yes, you can make this ahead of time. In fact, it tastes even better after sitting in the fridge for a bit, since the flavors have time to come together. - How long does shrimp salad last in the fridge?
Store leftovers in an airtight container in the refrigerator for up to 2 to 3 days. Since it’s seafood, it’s best enjoyed sooner rather than later. - Can I customize the ingredients?
This recipe is very flexible. You can swap the herbs, add extra veggies, or adjust the dressing to your taste depending on what you have on hand.
