Fresh, bright, and incredibly satisfying, Cucumber Shrimp Salad is the kind of recipe you make once and keep coming back to all summer long. This dish combines tender shrimp, crisp cucumber, fresh herbs, and a tangy lime-based dressing that pulls everything together without feeling heavy. It works beautifully as a light lunch, a healthy dinner option, or a refreshing side for warm-weather meals. If you enjoy seafood recipes that feel clean, balanced, and full of flavor, this salad delivers exactly that in every bite.

Story

I started making Cucumber Shrimp Salad during the hottest weeks of summer, when turning on the oven felt like too much commitment and I wanted something cool but still filling. Over time, it became my go-to recipe for quick lunches and casual entertaining because it comes together fast and always tastes fresh. The combination of juicy shrimp, crunchy cucumber, and dill-forward dressing gives this Cucumber Shrimp Salad a clean, coastal feel that never gets boring. With its simple prep and bold flavor, this dish also fits perfectly into a Summer Shrimp Salad rotation when lighter meals make the most sense.

Ingredients

This recipe uses simple, easy-to-find ingredients that work together for clean flavor and great texture.

2 pounds shrimp, peeled and deveined
1 English cucumber, small diced
3 green onions, thinly sliced
⅓ cup mayonnaise
⅓ cup sour cream
Zest and juice of 1 large lime (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
Black pepper, to taste

Step-by-Step Instructions

Preparing the Ingredients

Start by dicing the cucumber into small, even pieces and slicing the green onions thin so they blend smoothly into the salad. Mince the garlic finely and chop the fresh dill, then zest and juice the lime while it is still firm for the best yield. Pat the shrimp dry after peeling and deveining to help them cook evenly and stay tender.

Cooking Instructions

Bring a large pot of water to a rolling boil and add the shrimp, cooking them for two to three minutes until pink and opaque. Transfer the shrimp immediately to an ice water bath to stop the cooking and keep the texture firm, then drain well and chop into bite-sized pieces. In a separate bowl, stir together the mayonnaise, sour cream, lime zest and juice, dill, mustard, garlic, salt, and pepper to create a smooth Creamy Lime Dressing, then gently fold the shrimp, cucumber, and green onions into the dressing until fully coated.

Tips for Perfect Results

Common Mistakes to Avoid

Overcooking the shrimp can quickly turn them rubbery, so remove them from the boiling water as soon as they turn pink. Skipping the ice bath can also lead to carryover cooking, which affects texture and flavor. Finally, avoid watery cucumbers by using English cucumber and dicing it just before mixing the salad.

Pro Tips for Better Flavor

Use a juicy lime with thin skin for brighter citrus flavor, and taste the dressing before mixing so you can adjust salt or acidity. Chilling the salad for ten minutes before serving allows the flavors to blend without dulling the freshness. Fresh dill works best here and gives the salad its signature aroma.

Serving and Storage

How to Serve

Serve this salad chilled or lightly cool for the best texture and flavor. It pairs well with grilled vegetables, fresh fruit, or simple crackers, and it also works nicely spooned into lettuce cups for a light presentation. As a Healthy Seafood Side, it complements barbecue dishes and picnic spreads without overpowering the meal.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to two days. Stir gently before serving again to redistribute the dressing. Avoid freezing, as the creamy dressing and cucumber texture do not hold up well after thawing.

Conclusion

If you want a recipe that feels light but still satisfying, this Cucumber Shrimp Salad checks every box. It comes together quickly, uses straightforward ingredients, and delivers bright, balanced flavor in every bite. Whether you serve it for lunch, dinner, or a casual gathering, it’s a dish that fits effortlessly into warm-weather cooking and keeps seafood meals interesting.

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Frequently Asked Questions

Can I make this salad ahead of time?

Yes, you can prepare this salad a few hours in advance and store it in the refrigerator. For the best texture, mix the dressing with the shrimp and vegetables shortly before serving.

What type of shrimp works best?

Medium to large shrimp work best because they stay juicy after boiling and chopping. Fresh or frozen shrimp both work well as long as they are properly thawed and dried.

Is this recipe suitable for meal prep?

This salad works for short-term meal prep and holds well for one to two days. Because it uses a creamy dressing and fresh cucumber, it tastes best when eaten fresh rather than stored long term.