Creamy Cucumber Shrimp Salad

This cucumber shrimp salad combines the refreshing crunch of cucumbers with succulent shrimp, all tossed in a creamy lime dressing that brightens every bite. Perfect for warm weather gatherings or a light yet satisfying meal any time of year.

I first created this recipe during a particularly hot summer when I wanted something light yet protein packed. It quickly became my go to lunch option that feels indulgent without weighing me down.

Ingredients

• English cucumber: Provides the perfect crunch and has fewer seeds than regular cucumbers
• Fresh shrimp: Delivers protein and a delicate seafood flavor that pairs beautifully with the creamy dressing
• Green onions: Add a mild bite that complements the other ingredients without overpowering
• Fresh dill: Brings bright herbaceous notes that elevate the entire dish
• Mayonnaise and sour cream: Create a luxurious base for the dressing while keeping it light
• Fresh lime juice and zest: Provide essential acidity that cuts through the richness
• Dijon mustard: Adds complexity and helps emulsify the dressing
• Fresh garlic: Provides aromatic depth that ties everything together

Step-by-Step Instructions

Prepare the dressing:

Mix together mayonnaise sour cream lime zest and juice dill Dijon mustard minced garlic salt and pepper until smooth and well combined. The dressing should have a perfect balance of creaminess acidity and herbal notes. Refrigerate while preparing other ingredients to allow flavors to meld.

Cook the shrimp:

Bring a large pot of water to a rolling boil. Gently add peeled and deveined shrimp to the water. Watch carefully as they cook for just 2 to 3 minutes until they turn pink and opaque. Overcooking will result in rubbery shrimp so stay vigilant during this quick cooking process.

Cool the shrimp:

While shrimp are cooking prepare a large bowl with ice and cold water. Using a slotted spoon or skimmer transfer the cooked shrimp immediately to the ice bath. Allow them to cool completely for about 3 minutes. This stops the cooking process and ensures tender juicy shrimp.

Assemble the salad:

Drain the cooled shrimp thoroughly and chop into bite sized pieces. In a large mixing bowl combine the chopped shrimp diced cucumber sliced green onions and prepared dressing. Fold everything together gently until all ingredients are evenly coated with the creamy lime dressing.

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The English cucumber is truly the unsung hero of this dish. I discovered its superiority for this recipe after making it with regular cucumbers and finding the excess seeds and moisture made the salad too watery. The English cucumber maintains its crunch and has a sweeter flavor that perfectly balances the shrimp and tangy dressing.

Serving Suggestions

This shrimp salad shines in multiple presentations. Serve it atop butter lettuce leaves for elegant appetizers or stuff it into avocado halves for a beautiful lunch presentation. For a more substantial meal hollow out a sourdough bread bowl and fill it with the salad. The contrast between the crusty bread and creamy filling creates a textural delight that guests always rave about.

Storage Tips

The cucumber shrimp salad will keep well in an airtight container in the refrigerator for up to 2 days. The flavors actually continue to develop overnight making it ideal for meal prep. If preparing in advance wait to add the cucumber until just before serving to maintain maximum crunch. For best results stir gently before serving as the dressing may settle slightly.

Ingredient Substitutions

Dont worry if you need to make adjustments to this flexible recipe. Greek yogurt works beautifully in place of sour cream for a tangier healthier twist. No fresh dill? Try fresh basil or mint for a different but equally delicious flavor profile. For a lighter version swap half the mayonnaise for additional Greek yogurt. And if fresh shrimp isnt available good quality frozen shrimp thawed completely works perfectly well too.

Recipe FAQs

→ Can I use pre-cooked shrimp for this salad?

Yes, pre-cooked shrimp works perfectly! Simply thaw if frozen, chop into bite-sized pieces, and mix with the other ingredients. This saves time and eliminates the cooking and cooling steps. Just ensure the pre-cooked shrimp is properly drained to avoid excess moisture in your salad.

→ How long can I store this salad in the refrigerator?

The cucumber shrimp salad can be stored in an airtight container in the refrigerator for up to 2 days. The flavors actually develop nicely after a few hours of chilling. However, for best texture, cucumbers may be added just before serving if preparing in advance.

→ What can I substitute for sour cream in the dressing?

Greek yogurt makes an excellent substitute for sour cream in the dressing. It provides a similar tanginess and creamy texture while reducing the fat content. You can use it in equal measure (⅓ cup) as specified for the sour cream in the original recipe.

→ What's the best way to serve this shrimp and cucumber dish?

This versatile dish can be served in multiple ways: as a main course over a bed of lettuce or mixed greens, as an appetizer in small cups or on crisp endive leaves, stuffed into avocado halves, or in a wrap for lunch. For an elegant presentation, serve in martini glasses garnished with fresh dill sprigs and lime wedges.

→ Can I make this cucumber shrimp salad spicy?

Absolutely! To add heat, incorporate finely diced jalapeño or serrano pepper to taste. Alternatively, mix a teaspoon of sriracha or your favorite hot sauce into the dressing. Red pepper flakes also work well sprinkled throughout or as a garnish. The cool cucumber and creamy dressing balance the heat beautifully.

→ What size shrimp works best for this salad?

Medium to large shrimp (31/35 or 26/30 count per pound) work best for this salad. They provide good bite-sized pieces when chopped. Jumbo shrimp can also be used but may need to be cut into smaller pieces. The key is ensuring they're properly peeled, deveined, and cooked just until pink to maintain their tender texture.