Name: Cucumber Shrimp Salad
Prep time: 15 min
Cook time: 5 min
Total time: 30 min
Ingredients: 2 pounds shrimp, peeled and deveined (16–20 count works well); 1 piece English cucumber, diced into small pieces (seeded if watery); 3 pieces green onions, thinly sliced (white and light-green parts); 1/3 cup mayonnaise; 1/3 cup sour cream; 1 large lime, zest and juice; 2 tablespoons fresh dill, chopped (or 1 tablespoon dried); 1 tablespoon Dijon mustard; 1 clove garlic, minced (use less if sensitive); 1/4 teaspoon kosher salt; Freshly ground black pepper to taste

I make this cucumber shrimp salad whenever I want something bright, creamy, and effortless — it’s the kind of dish that comes together in under 30 minutes and keeps well for a few days. Cold, tangy dressing, crunchy cucumber, and tender shrimp make it perfect for a picnic, light dinner, or as a chilled side at a summer potluck. If you like easy no-fuss salads that taste fresh and look pretty on the plate, this one delivers every time. For a sweet fruit-salad pairing at brunch, I often serve it alongside a cheesecake fruit salad like the one here: Apple Strawberry Cheesecake Fruit Salad.

Why you’ll love this dish

This cucumber shrimp salad is quick, low-fuss, and versatile. The mayonnaise-and-sour-cream dressing gives a silky texture while lime and dill add brightness, keeping the shrimp from tasting heavy. It’s high-protein, low-carb (as written), and kid-friendly when you dial back the garlic and dill. Make it for weeknight dinners, as a make-ahead potluck salad, or portion it into jars for grab-and-go lunches.

“Light, tangy, and crunchy — a summer staple that disappears fast at barbecues.”

I also like linking ideas across recipes; if you’re exploring more chilled salads for entertaining, check out this berry cheesecake salad inspiration: Berry Fruit Cheesecake Salad.

Step-by-step overview

Before you start: plan for a quick shrimp poach, a chilled dressing, and at least 30 minutes of refrigeration for flavors to meld. In short:

Poach shrimp in salted water for 1–2 minutes until just pink.
Shock the shrimp in ice water and drain.
Whisk the creamy dressing with lime, dill, mustard, and garlic.
Toss cucumber and green onions in the dressing, fold in shrimp, chill, and serve.

This overview helps you move smoothly through the full directions below and keeps timing tight so shrimp stay tender.

What you’ll need

2 pounds shrimp, peeled and deveined (16–20 count works well)
1 English cucumber, diced into small pieces (seeded if watery)
3 green onions, thinly sliced (white and light-green parts)
1/3 cup mayonnaise
1/3 cup sour cream
1 large lime, zest and juice
2 tablespoons fresh dill, chopped (or 1 tablespoon dried)
1 tablespoon Dijon mustard
1 clove garlic, minced (use less if sensitive)
1/4 teaspoon kosher salt
Freshly ground black pepper to taste

Notes and substitutions:

Swap Greek yogurt for sour cream to reduce calories and add tang.
Use celery seed (a pinch) if you don’t have fresh dill.
For a lower-fat version, use light mayonnaise and plain Greek yogurt.

Step-by-step instructions

Fill a pot with water, add a generous pinch of salt, and bring to a gentle boil.
Add shrimp and cook just until they turn pink and opaque, about 1–2 minutes. Watch closely — overcooked shrimp become rubbery.
Immediately transfer shrimp to an ice bath or rinse under cold running water to stop the cooking. Drain thoroughly and pat dry.
In a medium bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, Dijon mustard, minced garlic, chopped dill, and kosher salt. Taste and season with freshly ground black pepper.
Add the diced cucumber and sliced green onions to the dressing; toss so the veggies are evenly coated.
Gently fold in the cooled shrimp until everything is evenly combined.
Refrigerate the salad for at least 30 minutes (up to 2 hours) so the flavors marry. Serve chilled.

Short, active steps help avoid overcooking and ensure the dressing is well balanced.

Best ways to enjoy it

Serve on a bed of mixed greens or butter lettuce for a light lunch.
Spoon into halved avocados for an elegant appetizer.
Pile it on toasted sourdough or in a butter lettuce wrap for a crunchy, handheld lunch.
Offer alongside potato chips, crackers, or slice it into an open-faced sandwich with cucumber ribbons for texture contrast.

For a sweeter counterpoint on a brunch menu, pair with a creamy fruit salad like this caramel-topped option: Caramel Crunch Cheesecake Fruit Salad.

Storage and reheating tips

Refrigerate in an airtight container for up to 2 days. Shrimp texture is best the first day; cucumbers can soften after 48 hours.
Do not freeze this salad — the mayonnaise/sour cream and cucumbers will separate and become watery after thawing.
If the salad gets watery, drain excess liquid before serving and toss with a little fresh lime juice to perk up the flavors.
Always keep chilled and discard if left out longer than 2 hours (1 hour if above 90°F) to avoid food-safety risks.

Pro chef tips

Pat shrimp dry before poaching to avoid diluting the poaching water and to help them cook evenly.
Use an ice bath to halt cooking immediately — residual heat continues to cook shrimp if not cooled fast.
Zest the lime before juicing to capture the aromatic oils, then squeeze the juice for bright acidity.
Taste and adjust seasoning after chilling; chilling can dull flavors, so you might want a little extra lime or salt just before serving.
If you expect soggy cucumbers, scoop out seeds with a spoon before dicing.

I sometimes consult technique notes when experimenting; this recipe pairs well with the refreshing tang found in many chilled salads like Berry Fruit Cheesecake Salad recipes.

Creative twists

Avocado & herb: Fold in diced avocado and swap half the dill for chopped cilantro.
Spicy kick: Add 1/2 teaspoon sriracha to the dressing or a pinch of cayenne.
Lightened-up: Replace mayo with extra Greek yogurt and add a teaspoon of honey for balance.
Mediterranean: Replace dill with chopped basil and add halved cherry tomatoes and kalamata olives.
Grain bowl: Serve over quinoa or farro with roasted corn and sliced radishes for a heartier meal.

These swaps keep the core technique the same but let you tailor the salad to your menu or diet.

Common questions

Q: How long does this salad keep in the fridge?
A: Store in an airtight container for up to 2 days. Shrimp are safe for 3–4 days if handled properly, but the dressing and cucumbers will lose freshness sooner.

Q: Can I use frozen shrimp?
A: Yes. Thaw completely in the refrigerator overnight or under cold running water. Pat dry before poaching. Avoid refreezing shrimp once thawed.

Q: Is it safe to make ahead for a party?
A: You can prepare the shrimp and dressing a few hours ahead and assemble 30–60 minutes before serving. Avoid assembling more than 2 hours ahead to keep cucumbers crisp.

Q: What can I use instead of dill?
A: Fresh parsley, cilantro, or tarragon are good alternatives — each shifts the flavor profile slightly (parsley is mild, cilantro is bright, tarragon is anise-like).

Q: Can I grill the shrimp instead of poaching?
A: Yes — grill briefly (1–2 minutes per side) on high heat for a smokier flavor. Cool before mixing into the salad.

Conclusion

This cucumber shrimp salad is an easy, crowd-pleasing recipe that balances creamy, tangy, and fresh notes — ideal for warm-weather meals or make-ahead lunches. If you want more recipe ideas or inspiration for chilled, creamy salads, see the Kitchn’s take on a similar dish at Kitchn’s creamy cucumber shrimp salad recipe, or try a different approach with Downshiftology’s version at Downshiftology’s cucumber shrimp salad.