There’s something oddly satisfying about a salad that feels both refreshing and filling, light enough for summer but hearty enough to stand on its own. This Cucumber Shrimp Salad hits that rare sweet spot. Juicy shrimp meet crisp cucumber, fresh dill, and a creamy lime dressing that’s got just enough zing to make you pause mid-bite.
If you’re trying to eat cleaner, meal prep smarter, or just escape boring lunches, this one’s for you. It’s a five-ingredient wonder that somehow tastes like you’ve put in way more effort than you actually did.
Ingredients for Cucumber Shrimp Salad
Salad Base
- 2 pounds shrimp, peeled and deveined
- 1 English cucumber, small diced
- 3 green onions, thinly sliced
Creamy Lime Dressing
- ⅓ cup mayonnaise (or Greek yogurt for lighter version)
- ⅓ cup sour cream
- 1 large lime, zested and juiced (about 2 tsp zest, 2 tbsp juice)
- 2 tablespoons fresh dill, chopped
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- ¼ teaspoon kosher salt
- Freshly ground black pepper, to taste
Optional Add-ins:
- Diced avocado (for richness)
- Red onion or bell pepper (for extra crunch)
- Chopped cilantro or parsley (for a flavor twist)
How to Make Cucumber Shrimp Salad
Step 1: Make the Dressing
In a medium bowl, whisk together mayonnaise, sour cream, lime zest and juice, dill, mustard, garlic, salt, and pepper. Taste and adjust seasoning. Refrigerate while you prepare the shrimp.
Step 2: Cook the Shrimp
Bring a medium pot of salted water to a gentle boil. Add shrimp and cook for 2–3 minutes, just until they turn opaque pink. (Overcooking makes them rubbery — watch closely!)
Step 3: Chill and Chop
Transfer shrimp to an ice water bath for 3 minutes. Drain well, then pat dry and chop into bite-sized pieces. Cooling stops the cooking and keeps them tender.
Step 4: Combine
In a large mixing bowl, toss shrimp with cucumber, green onion, and your creamy lime dressing. Mix until everything’s evenly coated and glistening. Serve immediately, or chill for 20 minutes to let the flavors marry.
Pro Tips & Serving Ideas
- Keep It Crunchy: Pat your cucumber dry before mixing — it helps prevent watery dressing later.
- For Meal Prep: Store the dressing separately and combine just before serving.
- Serving Options:
- Spoon into lettuce wraps for a light lunch.
- Pile into halved avocados for an elegant brunch.
- Wrap in tortillas or serve over quinoa for a more filling meal.
- Or, let’s be honest — eat it straight from the bowl.
Substitutions & Variations
- No Mayo? Swap in mashed avocado or all-Greek yogurt.
- Dairy-Free: Use vegan mayo and skip sour cream.
- No Dill? Try parsley, tarragon, or cilantro for different flavor notes.
- Lemon Instead of Lime: Works beautifully for a more subtle tang.
- Add Crab or Surimi: For a seafood medley twist.
This salad is ridiculously forgiving — use what’s in your fridge, and it still tastes like summer.
Storage & Make-Ahead Tips
- Store in an airtight container in the fridge for up to 3 days.
- If making ahead, keep the dressing separate and toss right before eating.
- Avoid freezing — cucumbers and mayo don’t thaw well.
- Always refrigerate promptly since it contains mayo.
Pro Tip: For meal prep, portion into individual jars or containers with a lime wedge on top to keep it fresh and fragrant.
Frequently Asked Questions (FAQ)
Can I use frozen shrimp?
Yes. Thaw fully under cold water and pat dry before cooking — this keeps the salad from becoming watery.
What’s the best mayo substitute?
Plain Greek yogurt or mashed avocado both work well for a healthier, tangier option.
Why does the dressing get watery overnight?
Cucumbers naturally release water. Pat them dry before mixing, or add a spoonful of extra sour cream before serving again.
Can I use pre-cooked shrimp?
Absolutely — just make sure they’re well-drained and chilled before adding to the salad.
Nutrition Information (per serving)
- Calories: 350
- Protein: 32g
- Fat: 20g
- Carbohydrates: 9g
- Fiber: 1g
- Sugar: 3g
- Cholesterol: 305mg
- Sodium: 1598mg
- Vitamin C: 9mg
- Calcium: 172mg
(Values may vary based on substitutions.)
Why You’ll Love This Recipe
It’s not just another salad, it’s a meal that wakes you up. Between the cool crunch of cucumber, the creamy tang of lime dressing, and that subtle ocean sweetness from shrimp, it somehow feels indulgent and clean at the same time.
Whether you’re eating healthier, meal prepping for the week, or just want something fast that feels fancy, this one’s a keeper.
If you make it, drop a note or share your version online. Recipes like this get better when they’re passed around and personalized.
Cucumber Shrimp Salad – Fresh, Creamy & Protein-Packed Recipe
Ingredients
Salad Base
- 2 pounds shrimp, peeled and deveined
- 1 English cucumber, small diced
- 3 green onions, thinly sliced
Creamy Lime Dressing
- ⅓ cup mayonnaise (or Greek yogurt for lighter version)
- ⅓ cup sour cream
- 1 large lime, zested and juiced (about 2 tsp zest, 2 tbsp juice)
- 2 tbsp fresh dill, chopped
- 1 tbsp Dijon mustard
- 1 garlic clove, minced
- ¼ tsp kosher salt
- Freshly ground black pepper, to taste
Optional Add-ins:
- Diced avocado (for richness)
- Red onion or bell pepper (for extra crunch)
- Chopped cilantro or parsley (for a flavor twist)
Instructions
- Make the DressingIn a medium bowl, whisk together mayonnaise, sour cream, lime zest and juice, dill, mustard, garlic, salt, and pepper. Taste and adjust seasoning. Refrigerate while you prepare the shrimp.
- Cook the ShrimpBring a medium pot of salted water to a gentle boil. Add shrimp and cook for 2–3 minutes, just until they turn opaque pink. (Overcooking makes them rubbery — watch closely!)
- Chill and ChopTransfer shrimp to an ice water bath for 3 minutes. Drain well, then pat dry and chop into bite-sized pieces. Cooling stops the cooking and keeps them tender.
- CombineIn a large mixing bowl, toss shrimp with cucumber, green onion, and your creamy lime dressing. Mix until everything’s evenly coated and glistening. Serve immediately, or chill for 20 minutes to let the flavors marry.