Dinner

Cucumber Shrimp Salad Recipe

ByRafael Mansero April 26, 2026April 26, 2026

Introduction

This refreshing Cucumber Shrimp Salad combines tender shrimp with crisp cucumber and a tangy, creamy dressing. It’s a perfect light meal or side dish for warm days, offering vibrant flavors with minimal effort.

The image shows a close-up of a fresh shrimp salad with three main visible layers: small pieces of light pink shrimp with a slight orange tint, pale green cucumber cubes with darker green edges, and chopped green onions in various green shades. The shrimp and veggies are mixed in a creamy white dressing that lightly coats each piece. Some green dill sprigs are sprinkled across, adding thin dark green patches. The background features a smooth white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
Freshly ground black pepper (to taste)

Instructions

Make the dressing: In a bowl, stir together the mayonnaise, sour cream, lime zest and juice, chopped dill, Dijon mustard, minced garlic, kosher salt, and a pinch of black pepper. Set aside or refrigerate until ready to use.
Cook the shrimp: Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes until they turn pink and are cooked through.
Chill the shrimp: Prepare an ice water bath while cooking. Using a slotted spoon, transfer the cooked shrimp to the ice water to stop cooking. Let them chill for about 3 minutes, then drain in a colander.
Prep the shrimp: Chop the cooled shrimp into bite-sized pieces.
Combine the salad: In a mixing bowl, gently stir together the chopped shrimp, diced cucumber, sliced green onions, and the dressing until everything is evenly coated and creamy.
Serve: Chill the salad for at least 15 minutes before serving for best flavor, or serve immediately.

Tips & Variations

For extra crunch, add diced celery or toasted almonds.
Swap lime for lemon if preferred, which will give a slightly different citrus note.
If you want a lighter version, use Greek yogurt instead of sour cream.
Add a pinch of cayenne or smoked paprika for a subtle kick.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The dressing may separate slightly; just give it a gentle stir before serving. This salad is best enjoyed chilled and does not freeze well.

How to Serve

A close-up view of a white bowl filled with a fresh shrimp salad that has three main layers: the base is made of small, pink shrimp pieces with a smooth texture, mixed evenly with light green diced cucumber cubes that have a crisp look, and finely chopped dark green spring onions scattered on top for extra color and texture. The salad is lightly coated in a creamy white dressing and sprinkled with small bits of fresh dill herb. In the background on a white marbled surface, there are lime wedges and green onions. A silver spoon rests next to the bowl on a white cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this salad?

Yes, you can use frozen shrimp. Just be sure to thaw them completely and pat dry before cooking to avoid excess moisture in the salad.

Is this salad suitable for meal prep?

Absolutely. This salad holds up well in the fridge for a couple of days, making it a great option for quick lunches or light dinners throughout the week.