Description
This Cucumber Shrimp Salad is a fresh, creamy, and refreshing dish made with tender shrimp, crisp cucumber, green onions, and a zesty lime-dill dressing. It’s light yet satisfying—perfect for quick lunches, meal prep, summer gatherings, or easy entertaining.
Ingredients
Scale
For the Salad
- 2 pounds shrimp, peeled and deveined
- 1 English cucumber, small diced
- 3 green onions, thinly sliced
Creamy Lime Dressing
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 large lime, zested and juiced (about 2 teaspoons zest and 2 tablespoons juice)
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Make the dressing: In a medium bowl, stir together mayonnaise, sour cream, lime zest, lime juice, dill, Dijon mustard, garlic, salt, and pepper. Mix until smooth. Refrigerate while preparing the shrimp.
- Cook the shrimp: Bring a large pot of water to a boil. Add shrimp and cook for 2–3 minutes, until pink and opaque.
- Cool the shrimp: Transfer shrimp immediately to an ice water bath. Let cool for 3 minutes, then drain well. Chop into bite-sized pieces.
- Assemble the salad: In a large mixing bowl, combine chopped shrimp, diced cucumber, and green onions.
- Add dressing: Pour the creamy lime dressing over the salad and stir gently until evenly coated.
- Chill (optional but recommended): Refrigerate for 20–30 minutes before serving for best flavor.
Notes
- Do not overcook shrimp—they cook very quickly and can become rubbery.
- Drain shrimp thoroughly before mixing to prevent a watery salad.
- For a lighter version, substitute Greek yogurt for sour cream.
- Best enjoyed within 24–48 hours. Store in an airtight container in the refrigerator.
- Add a pinch of cayenne or hot sauce if you like a little heat.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 210 mg