There’s nothing quite like a bowl of Fresh And Zesty Cucumber Shrimp Salad on a hot summer day—cool, crisp, and packed with bright flavors that make you feel like you’re eating sunshine. The combination of tender shrimp, crunchy cucumber, and that tangy lime dressing is pure magic. It’s the kind of dish that disappears fast at picnics and backyard gatherings, and trust me, I’ve had to double the recipe more than once because my family inhales it!
What I love most about this salad is how effortlessly it comes together. No fancy techniques, no endless chopping—just fresh ingredients tossed in a creamy, citrusy dressing that ties everything together. It’s my go-to when I need something light yet satisfying, whether for lunch, a quick dinner, or even as a side at potlucks. Plus, that zip of lime and dill? Absolute perfection. You’re going to want to keep this one on repeat all season long.
Why You’ll Love This Fresh And Zesty Cucumber Shrimp Salad
This salad isn’t just a meal—it’s a little celebration of summer in every bite. Here’s why it’s become my obsession:
- Lightning-fast prep: From fridge to table in under 20 minutes (okay, plus chilling time, but still!). Perfect for those "I don’t wanna cook" nights.
- The dressing magic: That creamy lime-dill situation? It’s like a flavor hug for the shrimp and cukes. Tangy, herby, and just rich enough without weighing you down.
- Crisp-crunch heaven: Cool cucumbers + plump shrimp = the most satisfying texture combo. Way more exciting than boring leafy salads!
- Steals the spotlight: Works as a main, side, or piled onto crackers for appetizers. My secret? Bring it to potlucks and watch it vanish first.
- No-cook friendly: Shrimp cooks in minutes, and everything else is chop-and-toss. Minimal heat, maximum flavor.
Ingredients for Fresh And Zesty Cucumber Shrimp Salad
Gathering the right ingredients makes all the difference—here’s exactly what you’ll need for that perfect balance of crisp, creamy, and zesty:
- 2 pounds large shrimp - peeled, deveined, and tails removed (trust me, nobody wants to peel at the table!)
- 1 English cucumber - diced into bite-sized pieces (the thin skin means no peeling—hooray for lazy prep!)
- 3 green onions - thinly sliced, whites and greens both (they add just the right oniony kick without overpowering)
- ⅓ cup mayonnaise - go for full-fat here; it makes the dressing luxuriously smooth
- ⅓ cup sour cream - the tangy counterpart to the mayo’s richness
- 1 large lime - you’ll use both the zest (about 2 tsp) and juice (2 tbsp)—roll it first to get every last drop!
- 2 tablespoons fresh dill - finely chopped (dried just won’t give the same bright pop)
- 1 tablespoon Dijon mustard - my secret weapon for depth of flavor
- 1 clove garlic - minced (or pressed if you’re feeling fancy)
- ¼ teaspoon kosher salt - plus more to taste (I always end up adding an extra pinch)
Pro tip: If your lime feels stiff, microwave it for 10 seconds—it’ll juice like a dream!
How to Make Fresh And Zesty Cucumber Shrimp Salad
This salad comes together as quickly as summer lightning—but don’t let the simplicity fool you. Each step builds those irresistible layers of flavor and texture. Here’s exactly how I make it (with a few hard-learned tricks along the way!):
Step 1: Cook the Shrimp
Bring a pot of salted water to a rolling boil—it should taste like the sea. Drop in your shrimp and watch closely; they’re done the moment they curl into tight little "C" shapes and turn pink (about 2-3 minutes). Drain immediately and spread them on a plate to cool. Patience tip: Tossing warm shrimp with the dressing makes everything soggy. Let them chill out for 10 minutes while you prep the rest!
Step 2: Prepare the Dressing
In a bowl, whisk together the mayo and sour cream until smooth. Now zest that lime right into the bowl—those green flecks are flavor gold! Squeeze in the juice, then add the dill, Dijon, and garlic. Taste as you go: this is where I always add an extra pinch of salt or lime juice until it makes my taste buds sing.
Step 3: Assemble the Salad
Gently toss the cooled shrimp with the cucumber and green onions in a big bowl. Pour the dressing over everything and fold it all together with a light hand—you want every ingredient coated but not smashed. Pop it in the fridge uncovered for at least 30 minutes (the flavors get even better as they mingle!). Serve cold with an extra sprinkle of dill on top for that "chef’s kiss" finish.

Tips for the Best Fresh And Zesty Cucumber Shrimp Salad
You’ve got the basics down, but a few extra touches can take this salad from great to "can’t-stop-eating-it" amazing. Here are my tried-and-true secrets:
- Herbs make the magic: That dill? Non-negotiable fresh—it loses its zing when dried. If you spot feathery fronds at the store, snag extra for garnish!
- Chill time = flavor time: I know it’s tempting to dig in right away, but letting it sit for at least 30 minutes lets the shrimp soak up all that citrusy goodness.
- Dress to impress: If you love a creamier salad (like me!), double the dressing ingredients—it’ll keep everything extra luscious.
- Cucumber crunch hack: Salt your diced cukes lightly and let them drain in a colander for 10 minutes to avoid watery salad syndrome.
Variations for Fresh And Zesty Cucumber Shrimp Salad
One of the best things about this salad? It’s a blank canvas for whatever flavors you’re craving! Here are my favorite twists—some born from pantry emergencies, others from pure delicious experimentation:
Creamy Swaps
Ran out of sour cream? No sweat! Greek yogurt works beautifully and adds a protein boost (just use full-fat for creaminess). For a dairy-free version, coconut yogurt surprisingly doesn’t clash with the lime—just add a teaspoon of honey to balance the tang.
Herb Shake-Up
While dill is my ride-or-die here, cilantro lovers can go full tropical by swapping it in (bonus points if you add a pinch of chopped mint too!). For Mediterranean vibes, try basil and oregano with a sprinkle of feta.
Veggie Boosters
Avocado slices make it luxuriously rich—toss them in right before serving so they stay pretty. Or for extra crunch, ribbon-cut zucchini or radishes are fabulous additions. My neighbor swears by adding halved cherry tomatoes, though I’d recommend seeding them first to avoid sogginess.
Spice It Up
A dash of cayenne or a minced jalapeño in the dressing gives this salad serious kick. Sometimes I’ll even swap the Dijon for sriracha mayo when I’m feeling feisty!
Pro tip: However you tweak it, always keep that lime—it’s the bright heartbeat of this dish!
Serving Suggestions
This salad shines in so many ways—pile it onto buttery crackers for easy appetizers, spoon it into crisp lettuce cups for a light lunch, or serve it over a bed of mixed greens for a heartier meal. My favorite? Scooping it straight from the bowl with salty tortilla chips—no judgment here!

Storage & Reheating
Here’s the deal with leftovers—this salad tastes best fresh, but if you must stash some away, tuck it in an airtight container in the fridge for up to 2 days. The cucumbers will soften a bit, but the flavors still sing! Heads up: Freezing is a no-go—thawed shrimp turns rubbery, and nobody wants that texture surprise. If it looks a tad dry after chilling, revive it with a squeeze of fresh lime juice and a sprinkle of dill.
Fresh And Zesty Cucumber Shrimp Salad FAQs
Even simple recipes can spark questions—here are the ones I get asked most (plus my honest, kitchen-tested answers!):
Can I use frozen shrimp instead of fresh?
Absolutely! Frozen shrimp works great—just thaw it overnight in the fridge or place the sealed bag in cold water for quicker defrosting. Key tip: Pat the shrimp very dry after thawing to prevent watery salad. I prefer wild-caught shrimp if going frozen—they often have better texture than farmed varieties.
How long should I chill the salad before serving?
At least 30 minutes—but if you can resist, an hour is even better! The chill time lets the shrimp soak up all that zesty dressing flavor. Watch-out: Don’t leave it longer than 4 hours before serving, or the cucumbers lose their perfect crunch (though it’ll still taste delicious—just softer!).
Is there a dairy-free dressing option?
Yes! Swap the mayo and sour cream for equal parts coconut yogurt (full-fat works best). The coconut flavor disappears under the lime and herbs—promise! If it tastes too tangy, stir in ½ teaspoon honey or maple syrup. For extra richness, blend in 2 tablespoons of soaked cashews when making the dressing.
Bonus tip: Always taste and adjust seasoning after chilling—cold dulls flavors, so you might need an extra pinch of salt or lime juice right before serving!
Nutritional Information
Let’s talk numbers—because who doesn’t love a dish that tastes indulgent but keeps things light? Here’s the scoop on what you’re getting in every satisfying bite of this salad:
- 280 calories per generous serving—perfect for when you want something filling without the food coma
- 18g fat (mostly the good-for-you kind from that creamy dressing and shrimp!)
- 22g protein—thanks to those plump shrimp making it a muscle-friendly meal
- Just 8g carbs (with 2g fiber from all those crisp veggies)
Important note: Nutrition can vary based on your specific ingredients—like if you go wild with extra avocado or swap in Greek yogurt. These estimates are based on my exact recipe measurements, so adjust as needed for your version!
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Unforgettable Fresh And Zesty Cucumber Shrimp Salad Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A refreshing and flavorful salad combining shrimp, cucumber, and a creamy lime dressing.
Ingredients
- 2 pounds of shrimp, with shells removed and deveined
- 1 English cucumber, diced into small pieces
- 3 green onions, sliced thinly
- ⅓ cup of mayonnaise
- ⅓ cup of sour cream
- 1 large lime, both zested and juiced (approximately 2 teaspoons of zest and 2 tablespoons of juice)
- 2 tablespoons of fresh dill, chopped
- 1 tablespoon of Dijon mustard
- 1 clove of garlic, minced
- ¼ teaspoon of kosher salt
Instructions
- Cook the shrimp until pink and opaque. Drain and let cool.
- In a bowl, mix mayonnaise, sour cream, lime zest, lime juice, dill, Dijon mustard, garlic, and salt to make the dressing.
- Combine shrimp, cucumber, and green onions in a large bowl.
- Pour the dressing over the shrimp mixture and toss gently to coat.
- Chill for at least 30 minutes before serving.
Notes
- Use fresh shrimp for the best flavor.
- Adjust lime juice and salt to taste.
- Serve chilled for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 180mg
Keywords: shrimp salad, cucumber salad, lime dressing, easy salad, healthy
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