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Cucumber Shrimp Salad – Fresh, Creamy & Protein-Packed Recipe

Make this easy cucumber shrimp salad with creamy lime dill dressing — a fresh, protein-packed meal perfect for summer lunches or healthy meal prep.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 29 minutes
Course Salad
Cuisine American
Servings 4
Calories 350 kcal

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 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.
  • 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!)
  • 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.
  • 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.