Fresh Cucumber Shrimp Salad

This refreshing cucumber shrimp salad combines succulent seafood with crisp vegetables and a creamy, tangy dressing. It's the perfect light meal I turn to during warm weather months when I want something satisfying yet not heavy.

I first created this salad for a beach picnic with friends last summer. The combination was such a hit that it's become my signature dish for outdoor gatherings when the temperature rises.

Ingredients

• Shrimp two pounds peeled and deveined offering sweet seafood flavor and substantial protein. Look for wild caught when possible for best flavor.
• English cucumber creates a refreshing crunch and stays firm in the salad. Choose one that feels firm and has bright green skin.
• Green onions provide a mild onion flavor without overpowering the delicate shrimp. Select bunches with bright green tops.
• Mayonnaise creates the creamy base for the dressing. Use real mayonnaise rather than light versions for best texture.
• Sour cream balances the richness of mayonnaise with pleasant tanginess. Full fat works best for creamiest results.
• Fresh lime zest and juice brightens the entire dish with citrus notes. Choose heavy limes with thin skins for maximum juice.
• Fresh dill adds distinctive herbal notes that pair perfectly with seafood. Look for vibrant green fronds without yellowing.
• Dijon mustard gives depth and slight heat to the dressing. Traditional French Dijon offers the best flavor profile.
• Garlic brings essential aromatic quality. Select firm cloves without any sprouting.
• Kosher salt enhances all flavors. The flakier texture dissolves perfectly in dressings.

Step-by-Step Instructions

Prepare the Shrimp

Bring a large pot of water to a gentle boil. Add the peeled and deveined shrimp and cook just until they turn pink and opaque, about 2 to 3 minutes. Immediately drain and plunge into an ice bath to stop the cooking process. Shrimp can quickly become rubbery if overcooked, so watch them carefully. Once cooled, pat them dry with paper towels and cut larger shrimp into bite sized pieces if desired.

Prepare the Vegetables

Slice the English cucumber into small, uniform dices about a quarter inch in size. The consistent size ensures every bite has the perfect balance of ingredients. For the green onions, slice them thinly using both the white and light green portions for a mild onion flavor that complements the delicate shrimp.

Create the Creamy Dressing

In a medium bowl, combine the mayonnaise, sour cream, lime zest, lime juice, chopped fresh dill, Dijon mustard, minced garlic, and kosher salt. Whisk thoroughly until all ingredients are fully incorporated and the mixture becomes smooth and uniform. Take time to taste and adjust seasonings if needed, the dressing should have a bright, tangy flavor with herbaceous notes.

Combine and Toss

In a large mixing bowl, gently combine the cooked shrimp, diced cucumber, and sliced green onions. Pour the creamy dressing over the ingredients and fold everything together with a rubber spatula until evenly coated. Take care not to break up the shrimp pieces while mixing.

Chill and Serve

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving, though an hour or more is even better. This resting time allows the flavors to meld together and the dressing to slightly soften the vegetables. Give the salad one final gentle toss before transferring to a serving bowl, garnishing with additional fresh dill if desired.

Bookmark

The fresh dill is truly the secret ingredient in this recipe. I grow it in my garden specifically for seafood dishes like this one. My husband, who typically avoids creamy dressings, always takes second helpings of this salad because the herbs and lime cut through the richness so beautifully.

Perfect Pairing Suggestions

This cucumber shrimp salad pairs wonderfully with crisp white wines like Sauvignon Blanc or Pinot Grigio. The citrus notes in these wines complement the lime in the dressing while balancing the richness of the seafood. For a complete meal, serve alongside crusty sourdough bread or butter lettuce cups for a low carb option. The salad also makes an excellent topping for crostini as an elegant appetizer for summer gatherings.

Storage and Make-Ahead Tips

This salad keeps beautifully in the refrigerator for up to two days in an airtight container. The flavors actually improve after the first few hours as the ingredients meld together. If preparing in advance for a party, consider keeping the dressing separate and combining everything just an hour before serving for the freshest texture. The dressing itself can be made up to three days ahead and stored separately.

Customization Options

The basic recipe is wonderfully flexible and can be adapted to your preferences. Consider adding avocado chunks for creaminess, cherry tomatoes for color, or finely diced bell peppers for additional crunch. For a spicier version, incorporate a minced jalapeño or a dash of hot sauce into the dressing. You can also substitute cooked chicken or even lobster for the shrimp depending on availability and preference.

Recipe FAQs

→ Can I prepare this cucumber shrimp salad ahead of time?

Yes, you can prepare this salad up to 24 hours in advance. For best results, store the dressing separately and combine with the shrimp and cucumbers about 30 minutes before serving to maintain optimal texture.

→ 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 tangy creaminess with less fat. Alternatively, crème fraîche offers a richer option if available.

→ How can I tell when the shrimp are perfectly cooked?

Properly cooked shrimp turn from translucent gray to opaque pink and form a slight C-shape. They typically need only 2-3 minutes in boiling water. Be careful not to overcook them, as they can become rubbery and tough.

→ What side dishes pair well with cucumber shrimp salad?

This salad pairs beautifully with crusty bread, a light soup, grilled vegetables, or a simple grain like quinoa or couscous. For a complete meal, consider serving alongside a chilled gazpacho or warm garlic bread.

→ Can I use frozen shrimp for this salad?

Absolutely! Thaw frozen shrimp overnight in the refrigerator or under cold running water if you're short on time. Pat them dry before cooking to ensure they don't release excess water into the salad.

→ How long will leftover cucumber shrimp salad keep in the refrigerator?

Leftover salad will keep for up to 2 days in an airtight container in the refrigerator. The cucumbers may release some water over time, so you might want to drain any excess liquid before serving leftovers.