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Cucumber Shrimp Salad Recipe
Ash Tyrrell

Cucumber Shrimp Salad Recipe

I recently tried making this cucumber shrimp salad, and I have to tell you—it was such a refreshing surprise! The combination of crisp cucumbers, tender shrimp, and a tangy lime dressing immediately won me over. I kept going back for more, and the whole process was easier than I expected
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Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound peeled and deveined shrimp – fresh works best but frozen is perfect if thawed properly.
  • 1 large English cucumber – adds a hearty crunch; Persian cucumbers work too for a smaller bite.
  • 3-4 green onions – for a subtle fresh onion flavor.
  • 1/4 cup mayonnaise – the base for a creamy dressing; opt for high-quality for best taste.
  • 2 tablespoons sour cream – balances the richness and adds tang.
  • 1 teaspoon Dijon mustard – adds depth and slight zing.
  • 1 clove garlic minced – gives a subtle savory punch.
  • 1 tablespoon fresh dill chopped – the herb that ties all flavors together; parsley or cilantro can be alternatives.
  • Zest and juice of 1 lime – for a bright zesty flavor.
  • Salt and black pepper to taste – essential for seasoning.

Method
 

  1. I start by mixing mayonnaise, sour cream, lime zest and juice, dill, Dijon mustard, garlic, salt, and pepper in a small bowl. It’s creamy, zesty, and sets the stage for the salad. I like to chill it for a few minutes to let the flavors meld.
  2. Next, I bring a pot of water to a boil and add the shrimp. It only takes 2-3 minutes until they turn pink and firm. Be careful not to overcook, or they’ll get rubbery.
  3. While the shrimp cooks, I prepare an ice water bath. Then I transfer the shrimp into it to stop the cooking. After 3 minutes, I drain them using a colander.
  4. I chop the shrimp into bite-sized pieces and toss them with diced cucumber, sliced green onions, and the prepared dressing. Stirring everything together ensures every bite is coated in creamy goodness.
  5. I prefer to chill the salad for 10-15 minutes before serving. It makes the flavors pop and keeps it refreshing, especially on warm days.

Notes

  • I always pat the shrimp dry before tossing to prevent watery salad.
  • Using fresh dill really brightens the flavor—dried herbs just don’t compare.
  • I slice the cucumbers thinly for better texture in every bite.
  • If I have extra lime juice, I add a little more just before serving for extra zing.