Introduction

This Easy 15-Minute Cucumber Shrimp Salad is the perfect summer lunch, offering a refreshing and protein-packed meal with minimal effort. Crisp cucumbers and tender shrimp are tossed in a light, zesty dressing for a dish that is both hydrating and satisfying. For another quick cucumber-based salad, try the Beet Salad with Feta, Cucumbers, and Dill Recipe.

Ingredients

This refreshing Cucumber Shrimp Salad combines crisp cucumber, tender shrimp, and a creamy, zesty dill-lime dressing for a bright and satisfying bite.

• 2 pounds shrimp (peeled and deveined)
• 1 English cucumber (small diced)
• 3 green onions (thinly sliced)
• ⅓ cup mayonnaise
• ⅓ cup sour cream (or plain Greek yogurt)
• 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

Timing

Prep Time	15 minutes
Cook Time	5 minutes
Total Time	20 minutes

Context: This Cucumber Shrimp Salad comes together in about 20 minutes, making it roughly 25% faster than many similar chilled seafood salad recipes.

Step-by-Step Instructions

Step 1 — Prepare the Shrimp

Peel and devein the shrimp, leaving the tails on if desired for presentation. Pat them completely dry with paper towels; this is crucial for getting a good sear.

Step 2 — Cook the Shrimp

Heat a skillet over medium-high heat with a little oil. Cook the shrimp for 1–2 minutes per side until they turn pink and opaque. They should form a loose “C” shape when done. Immediately transfer to a plate to cool and prevent overcooking.

Step 3 — Prep Cucumbers and Aromatics

While the shrimp cool, thinly slice or dice the cucumbers. For the best texture, use an English cucumber or seed a regular one. Finely chop fresh dill, red onion, and any other herbs.

Tip: For a milder onion flavor, soak the chopped red onion in ice water for 10 minutes, then drain and pat dry.

Step 4 — Make the Dressing

In a small bowl, whisk together Greek yogurt (or mayonnaise), lemon juice, a touch of Dijon mustard, salt, and pepper. Taste and adjust the acidity or seasoning to your preference.

Step 5 — Combine the Salad

In a large mixing bowl, gently toss the cooled shrimp, prepared cucumbers, and aromatics. Pour the dressing over the mixture and fold everything together until evenly coated.

Step 6 — Chill and Serve

Cover the bowl and refrigerate the Cucumber Shrimp Salad for at least 30 minutes. This allows the flavors to meld and the salad to become refreshingly cold. Serve chilled, garnished with extra herbs or a lemon wedge.

Nutritional Information

Calories	~210 kcal
Protein	~18 g
Carbohydrates	~8 g
Fat	~12 g
Fiber	~2 g
Sodium	~480 mg

This refreshing Cucumber Shrimp Salad is also a good source of vitamin C and potassium. The values are per serving and are approximate, based on typical ingredients and preparation methods.

Healthier Alternatives

This refreshing cucumber shrimp salad is already a light choice, but you can easily customize it to fit different dietary needs or flavor preferences. Here are some simple and delicious swaps.

• For a Lower-Carb Option — Replace the honey or sugar in the dressing with a few drops of liquid stevia or monk fruit sweetener to keep the sweetness without the carbs.
• Dairy-Free Dressing — Swap the mayonnaise or yogurt in the dressing for an equal amount of creamy avocado or a dairy-free yogurt alternative made from coconut or almond.
• Gluten-Free Assurance — If using soy sauce or a similar condiment, ensure it’s a certified gluten-free tamari to make this cucumber shrimp salad completely gluten-free.
• Lower-Sodium Version — Use fresh lemon juice and herbs instead of salty seasonings, and choose low-sodium soy sauce or coconut aminos for the dressing base.
• Protein Alternatives — For a different twist, replace the shrimp with shredded chicken, lump crab meat, or chickpeas for a plant-based protein option.
• Extra Creamy & Healthy — Mix half Greek yogurt and half mayo for a tangier, protein-packed dressing that’s lighter than using all mayonnaise.
• Veggie Boost — Add diced avocado for healthy fats or thinly sliced radishes for an extra crunch and peppery note alongside the cucumber.
• Herb Swap — Instead of dill, try fresh mint or cilantro for a completely different, vibrant flavor profile in your shrimp salad.

Serving Suggestions

• Pair this refreshing cucumber shrimp salad with a chilled glass of Sauvignon Blanc or a crisp lager for a perfect summer lunch.
• Serve it as a light main course for a healthy weeknight dinner, or as a stunning appetizer in small glasses or on endive leaves.
• Transform it into a heartier meal by spooning it over a bed of mixed greens, quinoa, or inside a buttery croissant for a gourmet sandwich.
• This salad is ideal for picnics and potlucks; pack the dressing separately and toss just before serving to keep the cucumbers crisp.
• For an elegant presentation, use a ring mold to create a tall, layered tower on the plate, or serve in a hollowed-out avocado half.
• Complement the flavors with simple sides like crusty bread, grilled corn on the cob, or a tangy tomato bruschetta.

This versatile cucumber shrimp salad shines as a centerpiece for casual gatherings or a quick, nutritious meal. Its bright flavors make it a crowd-pleaser for any occasion where you want something light yet satisfying.

Common Mistakes to Avoid

• Mistake: Using watery, large-seeded cucumbers. Fix: Opt for English or Persian cucumbers and salt slices to draw out excess moisture for a crisp, not soggy, salad.
• Mistake: Overcooking the shrimp until rubbery. Fix: Cook shrimp just until opaque and pink, about 2-3 minutes, then immediately shock in ice water to stop the cooking.
• Mistake: Dressing the salad too early. Fix: Combine the dressing and ingredients just before serving to maintain maximum crunch and freshness.
• Mistake: Skipping the marinating step for the shrimp. Fix: Briefly marinate peeled shrimp in lemon juice, olive oil, and herbs before cooking to infuse flavor throughout.
• Mistake: Using mayonnaise-based dressing straight from the fridge. Fix: Let creamy dressings come to room temperature for 10-15 minutes to blend smoothly and coat evenly.
• Mistake: Neglecting to pat ingredients dry. Fix: Thoroughly dry shrimp and cucumbers after washing or salting to prevent a diluted, watery dressing.
• Mistake: Chopping all ingredients the same size. Fix: Cut cucumbers and shrimp into uniform, bite-sized pieces for a balanced texture and flavor in every forkful.
• Mistake: Forgetting to season in layers. Fix: Season the shrimp while cooking, the cucumbers after salting, and the final dish to build depth, not just surface saltiness.
• Mistake: Using only strong, pungent herbs. Fix: Balance bold dill or cilantro with milder parsley or chives for a refreshing, not overpowering, herb profile.
• Mistake: Serving immediately after mixing in a warm bowl. Fix: Chill your serving bowl beforehand to keep your cucumber shrimp salad refreshingly cool longer.

Storing Tips

• Fridge: Store your cucumber shrimp salad in an airtight container in the refrigerator for up to 2 days. For best quality, keep the dressing separate if possible and toss just before serving. Ensure your refrigerator is at or below 40°F (4°C) for food safety.
• Freezer: Freezing is not recommended for this salad. The fresh cucumbers and shrimp will become watery and lose their crisp texture upon thawing.
• Reheat: This cucumber shrimp salad is designed to be served cold. Do not reheat it, as this will cook the cucumbers and make the shrimp rubbery. If the salad has become too cold from the fridge, let it sit at room temperature for 5-10 minutes before serving.

Always discard any leftover salad that has been left out at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F/32°C) to prevent foodborne illness.

Conclusion

This refreshing Cucumber Shrimp Salad is a perfect, light meal for any occasion. We hope you enjoy making it as much as we do. Give it a try and let us know what you think in the comments below! For another great cucumber salad, check out our Beet Salad with Feta, Cucumbers, and Dill Recipe. Don’t forget to subscribe for more easy, delicious recipes.

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Cucumber Shrimp Salad

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• Author: Dorothy Miler

Ingredients

Scale 1x2x3x

• 2 pounds shrimp (peeled and deveined)
• 1 English cucumber (small diced)
• 3 green onions (thinly sliced)
• 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

Instructions

1. Make the dressing. To make the dressing, stir together the mayonnaise, sour cream, lime zest and juice, dill, mustard, garlic, salt, and pepper. Set aside or place in the fridge.
2. Cook the Shrimp. Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until cooked through and pink.
3. Make an Ice Water Bath. While the shrimp are cooking, prepare an ice water bath. Remove the shrimp to the ice water bath using a skimmer. Let them cool for 3 minutes, then drain them in a colander. Chop them into bite-sized pieces.
4. Stir it all together. In a mixing bowl, stir together the chopped shrimp, green onion, diced cucumber, and dressing, until creamy.

FAQs

Can I make this Cucumber Shrimp Salad ahead of time?

Yes, you can prepare this Cucumber Shrimp Salad a few hours in advance. For best results, combine the dressing and vegetables, then fold in the shrimp just before serving to keep everything crisp and fresh.

What type of shrimp works best for this salad?

Medium-sized cooked, peeled, and deveined shrimp are ideal. You can use fresh or thawed frozen shrimp. This Cucumber Shrimp Salad is versatile, so feel free to use grilled, boiled, or sautéed shrimp based on your preference.

How can I add more protein to this recipe?

This Cucumber Shrimp Salad pairs well with additional protein like diced avocado, chickpeas, or crumbled feta cheese. For a heartier meal, simply increase the amount of shrimp or serve it over a bed of quinoa.