Creamy Cucumber Shrimp Salad: A Fresh Summer Delight

When summer hits and the heat makes you want to eat nothing but crisp, cool bites, my go-to is always this cucumber shrimp salad. It's the perfect mix of refreshing crunch from the cucumbers and that sweet, briny pop from the shrimp—all tied together with a creamy lime dressing that just sings. I first made this for a beach picnic years ago, and now my friends beg me to bring it to every potluck. Trust me, once you try it, you'll understand why.

What I love most about this salad (besides how ridiculously easy it is) is how it hits all the right notes. Light enough that you don't feel weighed down, but with enough protein from the shrimp to keep you satisfied. The dressing is my favorite part—just tart enough from the lime, herby from the dill, with a little garlicky kick. It's the kind of meal that makes you feel like you're treating yourself, even when you're just throwing it together on a busy weeknight.

Why You’ll Love This Cucumber Shrimp Salad

This isn’t just another salad—it’s the kind of dish that makes you feel like you’ve got your life together. Here’s why it’s a winner:

• Crazy quick: 15 minutes of prep, then just let it chill while you relax.
• Cool & refreshing: That crisp cucumber and zesty lime dressing? Pure summer in a bowl.
• Protein power: Shrimp keeps it light but satisfying—no post-lunch slump here.
• Your rules: Add avocado, swap dill for cilantro, or spice it up with chili flakes. It’s all good.

Basically, it’s the no-stress, big-flavor meal you’ll crave all season.

Ingredients for Cucumber Shrimp Salad

Here’s your shopping list for this bright, flavorful salad—every ingredient pulls its weight:

• 2 pounds shrimp - peeled and deveined (I like 31/40 count for the perfect bite)
• 1 English cucumber - small diced (that thin skin means no peeling!)
• 3 green onions - thinly sliced, white and green parts both
• ⅓ cup each mayonnaise and sour cream - the creamy dream team
• 1 large lime - zest first (about 2 tsp), then juice (2 tbsp)—fresh is non-negotiable
• 2 tablespoon fresh dill - chopped (none of that dried stuff here)
• 1 tablespoon Dijon mustard - for that subtle tang
• 1 garlic clove - minced fine (or use a press if you’re lazy like me)
• ¼ teaspoon kosher salt - to make all the flavors pop

How to Make Cucumber Shrimp Salad

Okay, let's get to the fun part—putting this gorgeous salad together! It's so simple, but these little tricks make all the difference in getting that perfect bite every time.

Step 1: Prep the Shrimp and Vegetables

First things first—if your shrimp aren't already peeled and deveined, roll up your sleeves. I like to make a shallow cut down the back with kitchen shears to pull out that dark vein (it's not pretty, but trust me, you'll thank me later). Now, if you're using pre-cooked shrimp—which is totally fine for busy days—just pat them dry so they don't water down your dressing.

For the cucumber, I leave the skin on (that's where all the nutrients live!) and dice it into little cubes about the size of corn kernels. The green onions get sliced thin—white parts for punch, green parts for color. Toss them all together in your biggest mixing bowl.

Step 2: Make the Dressing

Here's where the magic happens! Grab your lime and zest it first—that citrusy oil in the zest is flavor gold. Then juice it right into your measuring cup. In a separate bowl, whisk together the mayo, sour cream, lime zest and juice, fresh dill (swoon!), Dijon, minced garlic, and salt until it's smooth as silk. Taste it—that bright, creamy tang is what makes people ask for this recipe.

Step 3: Combine and Chill

Now pour that luscious dressing over your shrimp and veggies. I like to use my hands (washed, obviously!) to gently fold everything together—you want every single piece coated, but not smashed. Transfer to your prettiest serving bowl, cover with plastic wrap, and pop it in the fridge for at least 30 minutes. This chill time lets the flavors get to know each other—the garlic mellows, the shrimp soak up that zesty goodness, and the cucumbers stay crisp but not watery. Worth the wait, promise!

Tips for the Best Cucumber Shrimp Salad

Want to take your salad from good to "can I get this recipe?" status? Here are my tried-and-true tricks:

• Chill your shrimp first - Cold shrimp hold their shape better when mixing (I pop mine in the freezer for 10 minutes if I'm in a hurry).
• Taste as you go - Start with half the dill, then add more after chilling—fresh herbs can overpower if you're heavy-handed.
• Serve it frosty - Nestle your serving bowl in ice or chill it beforehand for that extra refreshing crunch.

Little details make all the difference with this simple-but-special salad!

Cucumber Shrimp Salad Variations

One of my favorite things about this salad is how easily you can tweak it to match your mood or what's in your fridge. Feeling fancy? Toss in some diced avocado right before serving—it makes the dressing extra luxurious. Want more color? Halved cherry tomatoes add juicy pops of sweetness.

Not a dill person? Cilantro lovers can swap it in for a brighter, more Mexican-inspired vibe. For spice fans, a minced jalapeño or pinch of chili flakes wakes everything up. The shrimp-cucumber base is like your favorite little black dress—dress it up or down however you like!

Serving Suggestions for Cucumber Shrimp Salad

Oh, the possibilities with this salad! My absolute favorite way? Piled high on toasted baguette slices—the crisp bread soaks up that dreamy dressing perfectly. For a lighter meal, spoon it over butter lettuce or arugula (the peppery greens are magic with the shrimp).

Want to get really fun? Stuff it into pita pockets with extra dill, or roll it up in lettuce wraps for the ultimate no-fuss lunch. And if we're being honest? I've been known to eat it straight from the bowl with just a fork—no judgment here!

Storing and Reheating Cucumber Shrimp Salad

This salad is best enjoyed fresh, but if you've got leftovers (lucky you!), just pop them in an airtight container in the fridge. It'll stay crisp and delicious for up to 2 days—any longer and the cucumbers start to weep. Whatever you do, don't freeze it—the texture turns downright sad. I like to give it a quick stir and maybe add a fresh squeeze of lime before serving again to brighten it up.

Cucumber Shrimp Salad Nutrition

Let's talk numbers—but remember, these are estimates since shrimp sizes and exact ingredients can vary. Per generous serving (about 1¼ cups), you're looking at roughly:

• 250 calories - Light enough for seconds!
• 20g protein - Thanks to those mighty shrimp
• 15g fat - Mostly the good kind from mayo and sour cream
• 8g carbs - Mostly from the cucumber and onions

It's got a nice balance—enough protein to keep you full, with that fresh crunch making it feel like a treat. The lime juice even gives you a little vitamin C boost!

Cucumber Shrimp Salad FAQs

Got questions? I've got answers! Here are the things people ask me most about this recipe:

Can I use frozen shrimp for this salad?

Absolutely! Thaw them overnight in the fridge or under cold running water first. Just pat them really dry—nobody wants watery dressing. Pro tip: look for IQF (individually quick frozen) shrimp—they're flash-frozen at peak freshness.

How long will cucumber shrimp salad keep in the fridge?

It's happiest eaten within 24 hours, but will last up to 2 days max. The cucumbers soften over time, so if you're meal prepping, keep the dressing separate until ready to serve.

What's the best way to serve this for a crowd?

Double the recipe and serve it in a big glass bowl—it's gorgeous! Keep extra lime wedges and dill sprigs on the side for garnish. For buffet-style, provide lettuce cups or small rolls so guests can build their own perfect bites.

Share Your Cucumber Shrimp Salad

I'd love to hear how your version turns out! Did you add a special twist? Maybe your family devoured it like mine always does? Drop a note below—your kitchen stories make this recipe even better.

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