Name: Cucumber Shrimp Salad
Prep time: 15 min
Cook time: 2 min
Total time: 50 min
Ingredients: 2 pounds shrimp, peeled and deveined (16–20 count) (Tails removed if preferred); 1 English cucumber diced into small pieces (Seeded if very watery); 3 pieces green onions (Thinly sliced (white and green parts)); 1/3 cup mayonnaise (You can substitute with Greek yogurt for a lighter option); 1/3 cup sour cream (Can be replaced with dairy-free yogurt); 1 large lime (Zest (~2 teaspoons) and juice (~2 tablespoons)); 2 tablespoons fresh dill (Chopped (or 1 tablespoon dried)); 1 tablespoon Dijon mustard; 1 clove garlic (Minced); 1/4 teaspoon kosher salt (Adjust to taste); to taste Freshly ground black pepper

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I still remember the first time I made this cucumber shrimp salad: bright lime, cool cucumber, and tender shrimp came together in minutes and vanished before I could refill my bowl. It’s a light, fresh salad that works as a weeknight main, a picnic dish, or an elegant starter for guests. If you enjoy crisp cucumber recipes with creamy dressings, you might also like these other cucumber preparations that pair well alongside it: cucumber salad ideas to round out a summer table.

Why you’ll love this dish

This salad is a standout because it’s fast, flexible, and packed with texture—plump shrimp against crunchy cucumber with a tangy, herby dressing. It’s ideal when you want something that feels fresh but still satisfying: serve it for a light dinner, bring it to a potluck, or prep it ahead for weekday lunches. It’s also budget-friendly when shrimp go on sale, and kid-friendly if you omit or reduce the dill.

“A perfect summer salad—zesty, creamy, and bright. Makes great leftovers and travels well.”

I often make it when I want a break from heavy meals; for a more substantial plated lunch, try pairing with a grain salad or a soft roll like in this creamy cucumber variation: creamy cucumber spin.

How this recipe comes together

Step-by-step overview before you cook:

Briefly poach peeled, deveined shrimp until just pink and opaque; chill immediately to stop cooking.
Dice cucumber small for even bites and slice green onions thinly.
Whisk together mayonnaise, sour cream, lime, Dijon, garlic, dill, and salt to make a bright, creamy dressing.
Combine shrimp, cucumber, and dressing gently so the shrimp hold their shape.
Refrigerate at least 30 minutes to let the flavors meld; serve chilled.

This sequence keeps the shrimp tender, the cucumber crunchy, and makes assembly quick once everything is prepped.

What you’ll need

2 pounds shrimp, peeled and deveined (16–20 count works well); tails removed if you prefer
1 English cucumber, diced into small pieces (seeded if very watery)
3 green onions, thinly sliced (white and green parts)
1/3 cup mayonnaise
1/3 cup sour cream
1 large lime — zest (~2 teaspoons) and juice (~2 tablespoons)
2 tablespoons fresh dill, chopped (or 1 tablespoon dried)
1 tablespoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon kosher salt (adjust to taste)
Freshly ground black pepper to taste Notes and substitutions:
Swap Greek yogurt for the sour cream to cut calories and add tang.
Use regular cucumbers if you don’t have an English cucumber; peel and seed to reduce bitterness.
If you can’t find dill, substitute fresh parsley plus a pinch of lemon zest.
For a lighter dressing, use 1/4 cup mayo + 1/4 cup plain yogurt.

Step-by-step instructions

Bring a pot of salted water to a gentle boil. Add shrimp and cook just until they turn pink and opaque, about 1–2 minutes depending on size. Do not overcook.
Immediately transfer shrimp to an ice bath or rinse under cold running water to stop the cooking; drain well.
If desired, slice shrimp into bite-sized pieces for easier eating and a crisp cucumber-to-shrimp ratio.
In a medium bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, Dijon mustard, minced garlic, chopped dill, and kosher salt. Taste and add black pepper as needed.
Add diced cucumber and sliced green onions to the dressing and toss to coat.
Gently fold in the cooled shrimp until everything is evenly coated.
Refrigerate for at least 30 minutes (up to 2 hours) to let flavors marry. Serve chilled.

Timing tips: allow 10–15 minutes active prep and 30 minutes chilling. Shrimp cook very fast—watch closely.

Best ways to enjoy it

Serve on a bed of mixed greens for a light lunch.
Scoop onto toasted baguette slices or crostini for an appetizer.
Stuff into halved avocados or pita pockets for a portable meal.
Plate alongside a warm grain like quinoa for a complete bowl; this cucumber-quinoa salad pairs nicely if you want another texture on the plate: cucumber-quinoa pairing.
For a California-style twist, serve in butter lettuce leaves with extra dill and a sprinkle of smoked paprika.

Think about temperature contrasts: chilled salad with a warm soup or grilled corn makes a memorable summer spread.

Storage and reheating tips

Refrigerator: Store in an airtight container and eat within 2–3 days for best quality. The dressing will keep, but cucumber releases water over time so texture softens.
Freezing: Not recommended. Freezing changes the texture of cooked shrimp and cucumbers (they become mushy).
Food safety: Keep the salad chilled at or below 40°F (4°C). Do not leave out for more than 2 hours (1 hour if ambient temp >90°F/32°C).
If the salad becomes watery from cucumber juices, drain excess liquid and refresh with a squeeze of lime and a small extra spoon of mayo or sour cream before serving.

Pro chef tips

Don’t overcook the shrimp—remove them from heat as soon as they’re pink. Carryover heat will finish them.
Dry shrimp well before tossing with dressing so it doesn’t become diluted.
Dice cucumber small and uniform for consistent bites and better dressing coverage.
Zest the lime before juicing to catch the oils; the zest adds bright aroma you can’t get from juice alone.
For an extra-refreshing finish, chill serving bowls before plating.

Creative twists

Spicy: Add 1 teaspoon sriracha or a chopped jalapeño to the dressing.
Mediterranean: Swap dill for mint and parsley, replace mayo with Greek yogurt, and add chopped kalamata olives and cherry tomatoes.
Avocado boost: Fold in cubed avocado right before serving to avoid browning.
Low-FODMAP: Replace garlic with garlic-infused oil and use green parts of scallions only.
Shrimp alternative: Use cooked crab meat or poached, shredded chicken if seafood isn’t available.

Common questions

Q: How long does it take to make this salad? A: Active prep is about 10–15 minutes. Including chilling time, plan on 40–50 minutes total. Shrimp cook in 1–2 minutes.

Q: Can I use frozen shrimp? A: Yes—thaw fully in the refrigerator or under cold running water, then pat dry before poaching. Make sure they’re properly cooked through.

Q: Is it safe to make ahead? A: You can assemble it up to a day ahead, but expect some softening of the cucumber. If possible, chop cucumbers and make dressing separately, then combine a few hours before serving.

Q: Can I make it dairy-free? A: Yes—replace mayo with a vegan mayo and the sour cream with a dairy-free yogurt or additional dairy-free mayo.

Q: What size shrimp is best? A: Medium to large (16–20 or 21–25 count) are easy to eat and give a satisfying bite. Smaller shrimp are fine if chopped.

Conclusion

This cucumber shrimp salad is a fast, bright dish that balances creamy dressing with fresh herbs and lime—perfect for warm-weather meals and easy entertaining. For more recipes in the same vein and slightly different takes on a cucumber-and-seafood combination, I recommend checking this tested version at Creamy Cucumber Shrimp Salad Recipe | The Kitchn and a simple, ingredient-forward approach at Cucumber Shrimp Salad – Downshiftology.