Go Back

Cucumber Shrimp Salad

A refreshing and light salad featuring tender shrimp, crunchy cucumbers, and a creamy dressing, perfect for warm days and casual gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 minutes
Total Time 1 hour 3 minutes
Servings: 6 servings
Course: Appetizer, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds shrimp, peeled and deveined Fresh varieties are preferred for best flavor.
  • 1 English cucumber diced into small pieces
  • 3 green onions sliced thinly
Dressing Ingredients
  • ⅓ cup mayonnaise
  • ⅓ cup sour cream
  • 1 large lime (for zest and juice)
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • ¼ teaspoon kosher salt

Method
 

Preparation of Ingredients
  1. Bring a pot of water to a gentle boil.
  2. Add the shrimp and cook just until they turn pink, about 2 to 3 minutes.
  3. Drain the shrimp and plunge them into a bowl of cold water to stop the cooking process.
  4. Chop the cucumber into small pieces and slice the green onions thinly.
Prepare the Dressing
  1. In a bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, chopped dill, Dijon mustard, minced garlic, and kosher salt until smooth.
Combine Ingredients
  1. In a large mixing bowl, combine the shrimp, cucumber, and green onions.
  2. Drizzle the dressing over the top and gently toss to coat everything evenly.
Chill and Serve
  1. Allow the salad to chill in the fridge for at least 30 minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Avoid freezing as the texture may change.