Cucumber Shrimp Salad
A light and fresh salad combining bright lime, crunchy cucumber, and tender shrimp, ideal for summer dining or entertaining.
Ingredients
Main 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)
Dressing
- 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
Instructions
Preparation
- 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.
Make the Dressing
- 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.
Combine and Chill
- 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.
Notes
Swap Greek yogurt for the sour cream to cut calories. Use regular cucumbers if you don’t have an English cucumber; peel and seed to reduce bitterness. If you can’t find dill, substitute with fresh parsley plus a pinch of lemon zest.