Cucumber Shrimp Salad

Posted on February 24, 2026

Salad Recipes

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Cucumber Shrimp Salad: A Refreshing Twist on a Classic Favorite

Hey there, fellow food lovers! I’m so excited to share one of my absolute favorite recipes with you today: Cucumber Shrimp Salad! This dish embodies everything I adore about cooking—a delightful mix of flavors, a burst of freshness, and just enough creativity to make it your own. Whether you need a light lunch, a beautiful appetizer, or a side at your next cookout, this salad is the answer to your culinary prayers. It’s quick, it’s easy, and the combination of crisp cucumber with tender shrimp is simply irresistible.

Now, I know what you’re thinking. Shrimp can sometimes feel fancy or complicated, but trust me, it’s not. If you can boil water, you can make this dish. And don’t worry; I’ll be right here guiding you through each step, sharing little tips and tricks so you feel like a total pro in your kitchen. Plus, this salad is versatile enough for everyone—whether you’re having a cozy dinner at home or hosting your friends for a summer barbecue.

But beyond being delicious, this salad is a testament to my Southern roots fused with the refreshing zing that comes from more global inspirations. It reminds me of summer gatherings, where the sun is shining, laughter fills the air, and tables are piled high with colorful dishes that make your heart sing. So grab your apron, roll up your sleeves, and let’s create something that’ll dazzle your taste buds and impress your guests. Are you ready? Let’s dive in!

Personal Story

Growing up, summer meant family gatherings filled with laughter, sunshine, and, you guessed it, amazing food! My grandmother was the queen of cookouts, and her signature dish was always a chilled shrimp salad that she’d whip up on those sizzling summer afternoons. She had this incredible knack for turning simple ingredients into a celebration. I can still picture her in the kitchen, dancing around while tossing shrimp, vibrant veggies, and creamy dressing together like a chef in her element.

One hot day, I walked into her kitchen to see her stacking bowls of this gorgeous shrimp salad, and I couldn’t wait to dive in. As we sat outside, the flavors bursting in our mouths, I remember thinking how food has this magical ability to bring people together. Fast forward years later, and I conjure up those memories while making my version of her shrimp salad—a little homage to her and our beautiful summers. It’s the kind of dish that transports me back to those lazy days under the sun. I hope it does the same for you!

Ingredients

Here’s what you’ll need to whip up this refreshing Cucumber Shrimp Salad:

2 pounds of shrimp, with shells removed and deveined
- Fresh or frozen shrimp can work well here! If you opt for frozen, just make sure to thaw them completely for even cooking.
1 English cucumber, diced into small pieces
- English cucumbers are preferred for their crispness and minimal seeds, but if you can’t find them, a regular cucumber will do! Just scoop out the seeds to maintain texture.
3 green onions, sliced thinly
- These add a mild onion flavor and vibrant color. You can substitute with red onions for a bit more bite, but remember to use less as they are stronger in flavor!
⅓ cup of mayonnaise
- A classic creamy base that can easily be swapped with Greek yogurt or a vegan mayo if you’re looking for lighter or dairy-free options.
⅓ cup of sour cream
- This adds a delightful tang! You can replace it with cottage cheese for a healthier twist or skip it if preferred.
1 large lime, zested and juiced
- Nothing brightens a dish like fresh lime juice! If you don’t have fresh limes, bottled lime juice will work, but fresh is always best!
2 tablespoons of fresh dill, chopped
- Dill brings a unique flavor to the salad. In a pinch, dried dill works too, but use about one-third of the amount.
1 tablespoon of Dijon mustard
- For an extra kick! If you’re not a fan of mustard, you can leave it out or substitute with a splash of hot sauce for heat.
1 clove of garlic, minced
- Garlic adds depth to the dressing. If you love garlic, feel free to add more for a bolder flavor!
¼ teaspoon of kosher salt
- Season to taste! Start with a little and adjust as desired.

Step-by-Step Instructions

Step 1: Prepare the Shrimp

Boil the Water: Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. (Tip: The salt in the water ensures your shrimp are well-seasoned!)
Cook the Shrimp: Once boiling, add your shrimp. Cook for about 2-3 minutes or until they turn pink and opaque. Be careful not to overcook, or they’ll become rubbery.
Cool the Shrimp: Remove the shrimp with a slotted spoon and plunge them into an ice bath (a bowl filled with ice and water). This will stop the cooking process and help them retain their tender texture.

Step 2: Prep the Veggies

While the shrimp cools, let’s chop our veggies!

Dice the Cucumber: Grab that English cucumber and dice it into small, bite-sized pieces. You want these crunchy morsels to complement the shrimp but not overpower it.
Slice the Green Onions: Thinly slice your green onions. Use both the white and green parts for extra visual appeal and flavor!

Step 3: Make the Dressing

In a mixing bowl, combine the following ingredients:

Mayonnaise: Adds creaminess to our salad.
Sour Cream: For a tangy touch.
Lime Juice and Zest: Brightens every bite!
Dill: For that lovely herbaceous flavor.
Dijon Mustard: Adds depth.
Garlic: For savory bliss.
Kosher Salt: To elevate all the flavors!

Mix everything together until well combined. Don’t be afraid to give it a taste and adjust to your liking—this is your salad after all!

Step 4: Combine it All

Now that we’ve prepped our ingredients, it’s time to bring it all together.

Toss the Salad: In a large bowl, add the cooled shrimp, diced cucumber, and sliced green onions. Drizzle on your dressing and mix everything gently until combined.
Chill: If you can resist, let the salad chill in the fridge for about 30 minutes. This allows the flavors to meld beautifully!

Serving Suggestions

When it comes to serving this Cucumber Shrimp Salad, the possibilities are endless!

Chilled Bowl: Serve it in a beautiful bowl placed on a bed of crisp lettuce leaves to add some vibrant color and crunch.
Wrap It Up: For a light dinner or lunch, spoon it into whole wheat wraps or soft tortillas, add a sprinkle of extra dill, and roll it up for a fresh take on sandwiches.
Appetizer Style: Serve in small, individual cups or shot glasses as a chic appetizer for parties. It looks stunning and is easy to eat!
Pairing: This salad is perfect with crusty bread or as a refreshing side to grilled fish or chicken. The light flavors complement the char really well!

Recipe Variations

Now, let’s shake things up a bit! Here are some creative twists to personalize your Cucumber Shrimp Salad:

Avocado Twist: Add diced avocados for a creamy, buttery touch and a dose of healthy fats.
Spicy Variation: Incorporate sliced jalapeños or red pepper flakes into the mix for a spicy kick!
Nutty Addition: Toss in some toasted pine nuts or slivered almonds for added crunch and flavor.
Southwestern Flair: Swap in red bell peppers and add cumin for a laid-back Southwestern twist that’s oh-so-delicious!
Mediterranean Style: Incorporate diced olives and feta cheese for a Mediterranean feel, making this salad even more vibrant!

Chef’s Notes

I’ll let you in on a little secret: this recipe is incredibly forgiving! Don’t stress about exact measurements—feel free to play around with ingredients based on your cravings or what’s in your fridge. I once made this salad with whatever leftover veggies I had on hand, plus some shrimp, and it turned out to be one of the best variations I’ve ever tasted! Remember, cooking is about enjoying the process and experimenting.

And let’s be honest—nothing saves a bad day like a fresh bowl of this shrimp salad. Whether you’re cooking for yourself or entertaining guests, it always brings a smile while injecting a little flavor into life.

FAQs and Troubleshooting

1. What if my shrimp is still frozen?
If your shrimp is frozen, make sure to thaw it fully before cooking. You can do this overnight in the fridge or by placing them in a sealed bag submerged in cold water for about 30 minutes.

2. How can I make it dairy-free?
For a dairy-free version, simply substitute the mayonnaise and sour cream with vegan alternatives, and you’re good to go!

3. Can I use cooked shrimp?
Absolutely! If you have pre-cooked shrimp on hand, just toss it in at the end with the veggies—no need to cook again!

4. What if I don’t like dill?
No worries! You can omit dill entirely or swap it for your favorite herbs—fresh cilantro or parsley would work beautifully too!

Nutritional Info

This Cucumber Shrimp Salad is not just delicious; it’s packed with nutrition too! Here’s what you can expect in a serving (calculated for about four servings):

Calories: Approximately 250
Protein: 25g (thanks to the shrimp!)
Carbohydrates: 7g
Fats: 15g (mostly from the mayo and sour cream)
Fiber: 1g

It’s a great source of lean protein, healthy fats, and loads of vitamins from the veggies. Plus, it’s low in carbs for those looking to keep it light.

Final Thoughts

Cooking is all about connection—connecting flavors, sharing experiences, and bringing people together at the table. This Cucumber Shrimp Salad is a celebration of all that! It’s simple, fresh, and lends itself so beautifully to creativity. I hope you’ll find joy in creating this dish as much as I do.

So, next time you’re itching to mix things up in the kitchen or are just looking for an easy, fabulous dish to impress your friends, remember this salad. Pair it with laughter, good stories, and perhaps a glass of wine, and you’ve got yourself a wonderful moment.

Now go ahead, create your own foodie memories, and don’t forget to share your culinary triumphs with me. I can’t wait to hear how yours turns out! Happy cooking, friends!