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Delicious Cucumber Shrimp Salad with fresh ingredients and shrimp

Cucumber Shrimp Salad

This cucumber shrimp salad is quick, creamy, and perfect for summer. It features poached shrimp, crunchy cucumbers, and a tangy dressing, making it ideal for picnics and light dinners.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

Main 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)
For the Dressing
  • 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

Method
 

Cooking the Shrimp
  1. Fill a pot with water, add a generous pinch of salt, and bring to a gentle boil.
  2. Add shrimp and cook just until they turn pink and opaque, about 1–2 minutes. Watch closely — overcooked shrimp become rubbery.
  3. Immediately transfer shrimp to an ice bath or rinse under cold running water to stop the cooking. Drain thoroughly and pat dry.
Preparing the Dressing
  1. 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.
Assembling the Salad
  1. Add the diced cucumber and sliced green onions to the dressing; toss so the veggies are evenly coated.
  2. Gently fold in the cooled shrimp until everything is evenly combined.
  3. Refrigerate the salad for at least 30 minutes (up to 2 hours) so the flavors marry. Serve chilled.

Notes

For a lower-fat version, use light mayonnaise and plain Greek yogurt. Store in an airtight container for up to 2 days. Serve with mixed greens or in lettuce wraps for a crunchy lunch.