Cucumber Shrimp Salad

Cucumber Shrimp Salad is the kind of dish that instantly cools you down and makes life feel a little easier. Picture a big bowl of crisp cucumber, tender shrimp, and juicy tomatoes, all coated in a creamy lemon and dill dressing. It tastes like a beach day in every bite, even if you are just eating lunch at your kitchen table.

This recipe started as a quick vacation meal and turned into a regular favorite for hot days, light dinners, and easy potlucks. The shrimp adds satisfying protein, while the cucumber keeps everything fresh and crunchy. You just chop, stir, and chill. No stove, no stress, just a bright, refreshing salad that feels special but takes minutes to make.

Why You’ll Love This Cucumber Shrimp Salad

This salad checks all the boxes for a perfect meal.

• First, it’s incredibly refreshing. The crisp cucumbers and bright lemon dressing make every bite feel like summer on a plate.
• Second, it’s ridiculously quick to make. No cooking required, just chop, mix, and chill.
• Third, it’s packed with healthy ingredients but doesn’t skimp on flavor. The creamy dill dressing ties everything together beautifully.

Here’s what makes it special:

• Ready in under 15 minutes of active prep time
• Perfect balance of protein and fresh vegetables
• Creamy dressing that’s light yet full of flavor
• Works equally well as a light lunch or elegant side dish
• Gets even better after chilling, making it great for meal prep

I love how versatile this recipe is too. Feeling fancy? Add some avocado. Want it lighter? Swap in Greek yogurt. It’s one of those rare dishes that’s simple enough for weeknights but impressive enough for guests.

Ingredients for Cucumber Shrimp Salad

Gathering the right ingredients makes all the difference in this salad. I’ve learned through trial and error which combinations work best, and I’m sharing all my little secrets with you. The key is fresh, quality components that come together beautifully.

Here’s what you’ll need:

• 1 pound cooked shrimp, peeled and deveined (trust me, tail-off works best here)
• 2 large cucumbers (English cucumbers are my go-to for fewer seeds and better crunch)
• 1/2 red onion (thin slices add just the right bite)
• 1 cup cherry tomatoes (halved, they burst with sweetness)
• 1/4 cup fresh dill (don’t even think about dried, it’s not the same!)
• 1/2 cup sour cream (Greek yogurt works if you want it lighter)
• 1/4 cup mayonnaise (the real stuff, please)
• 2 tablespoons lemon juice (freshly squeezed makes all the difference)
• 1 tablespoon Dijon mustard (my secret flavor booster)
• 1 teaspoon garlic powder (because everything’s better with garlic)
• Salt and black pepper to taste (I’m generous with both)

A quick tip about the shrimp: I like to buy them already cooked and peeled to save time, but if you’re starting with raw, just boil them for 2-3 minutes until pink.

And those English cucumbers? They’re worth seeking out, no peeling needed, and they stay crisp longer. The dressing ingredients might seem simple, but when combined, they create magic!

How to Make Cucumber Shrimp Salad

Making this salad is so simple, you’ll wonder why you don’t make it every week. I’ve broken it down into three foolproof steps that guarantee perfect results every time. The key is taking your time with each component before bringing everything together.

Step 1: Prep the Vegetables and Shrimp

First things first, grab your largest mixing bowl. I use my favorite glass one because I love seeing all the colorful ingredients together. Thinly slicing those beautiful cucumbers about 1/4 inch thick works perfectly.

The red onion gets the same treatment, nice thin slices that add flavor without overwhelming. Halve those cherry tomatoes; they’ll release their sweet juices into the salad.

Toss everything into the bowl with your cooked shrimp and that gorgeous fresh dill. I like to give it all a gentle stir just to distribute the ingredients evenly before adding the dressing.

Step 2: Make the Creamy Dill Dressing

Now for the magic! In a smaller bowl, whisk together the sour cream and mayonnaise until completely smooth. This is where many people rush, but take your time, no lumps allowed! Add the lemon juice slowly while whisking continuously.

The Dijon mustard comes next, followed by the garlic powder, salt, and pepper. Keep whisking until the dressing is silky and uniform. Taste it now, adjust the lemon or salt if needed. The dressing should be tangy but balanced.

Pro tip: If it seems too thick, a teaspoon of cold water can loosen it up perfectly.

Step 3: Combine and Chill

Here’s where the transformation happens. Pour that luscious dressing over your waiting shrimp and vegetables. Using a large spoon or rubber spatula, gently fold everything together.

You want every piece lightly coated, but don’t overmix; those cucumbers should stay crisp. Now comes the hardest part, waiting! Cover the bowl tightly and refrigerate for at least 30 minutes.

This chilling time lets the flavors meld beautifully, and the dressing thicken slightly. I sometimes make it in the morning for dinner, and it’s even better after a few hours!

Tips for the Best Cucumber Shrimp Salad

After making this salad countless times, I’ve picked up some tricks that take it from good to absolutely irresistible.

• First, don’t skip the chilling time. I know it’s tempting to dig in right away, but those 30 minutes in the fridge let the flavors really come together.
• Second, always use fresh dill. I tried dried once, and it just wasn’t the same. The bright, herby flavor of fresh makes all the difference.

Here are my other can’t-miss tips:

• Pat your cucumbers dry after slicing to prevent a watery salad
• Taste the dressing before adding it and adjust the lemon or salt
• Use a gentle folding motion when combining to keep ingredients intact
• If making ahead, add extra fresh dill right before serving
• For extra crunch, toss in some diced celery right at the end

One last thing I always remind my friends: This salad tastes best the day it’s made. The cucumbers stay wonderfully crisp, and the shrimp maintains its perfect texture. Trust me, follow these simple tips and you’ll have people begging for your recipe!

Serving Suggestions for Cucumber Shrimp Salad

This versatile salad shines in so many ways! My absolute favorite is serving it straight from the fridge in big chilled bowls for a light summer lunch. The cool, crisp flavors just hit differently on a hot day. But don’t stop there, this salad plays well with others too.

For heartier meals, I love pairing it with simple grilled chicken or flaky white fish. The creamy dill dressing complements grilled flavors perfectly. Need something quick? Toast some crusty bread on the side for dipping into that delicious dressing. It’s also fantastic stuffed into pita pockets or piled onto butter lettuce leaves for easy handheld lunches.

Here are my go-to serving ideas:

• As a refreshing starter before grilled salmon or steak dinners
• Topped on crispy romaine for a shrimp salad lettuce wrap
• Alongside chilled soups like gazpacho for a cool summer spread
• With crunchy baguette slices for scooping up every last bite
• At picnics in mason jars (just shake gently before eating)

One of my friends even serves it in martini glasses when she wants to impress guests! However you choose to enjoy it, this salad brings bright flavors to any meal. Just be warned, you might need to make extra. It disappears fast!

Storage and Reheating Instructions

This salad is best enjoyed fresh, but I totally get that sometimes you need to make it ahead or save leftovers. Here’s the good news it keeps beautifully in the fridge for up to 2 days if stored properly. I always use an airtight container to lock in freshness and prevent any funky fridge smells from creeping in. Press a piece of plastic wrap directly onto the salad’s surface before sealing the lid. This little trick helps prevent oxidation and keeps everything looking vibrant.

Now, about reheating. Don’t do it! Seriously, this is one of those dishes that’s meant to be served cold. The shrimp can get rubbery if warmed, and the cucumbers will lose their wonderful crispness. If your leftovers seem too chilly straight from the fridge, just let them sit at room temperature for about 10 minutes before serving. That takes the edge off the cold without compromising texture.

A word of caution: The cucumbers will release some liquid as the salad sits. If this happens, just give it a gentle stir before serving. The dressing might seem thin at first, but it’ll cling right back to the ingredients once mixed. If you’re planning to make this more than a few hours in advance, you can hold off on adding the dressing until just before serving to keep everything extra crisp.

Nutritional Information

Let’s talk numbers! While I’m all about flavor first, it’s nice to know this refreshing cucumber shrimp salad packs a nutritious punch too.

Keep in mind these are estimates: Your exact nutrition will vary based on ingredient brands and any substitutions you make. But here’s the general breakdown per serving to give you an idea of what you’re enjoying:

• Calories: About 210 kcal
• Protein: A solid 18g (thanks to those shrimp!)
• Fat: 12g (mostly the good kind from mayo and sour cream)
• Saturated Fat: Just 3g
• Carbohydrates: 10g
• Fiber: 2g (from all those fresh veggies)
• Sugar: 4g (natural from the tomatoes and cucumbers)
• Sodium: Around 320mg

What I love about these numbers is how balanced they are. You’re getting plenty of protein to keep you full, healthy fats for satisfaction, and just enough carbs for energy without weighing you down. It’s that perfect combination that makes this salad feel like a treat while still being good for you.

Want to lighten it up even more? Swap the mayo for extra Greek yogurt, and you’ll cut about 50 calories per serving. But personally, I think the original version is worth every delicious bite!

FAQs About Cucumber Shrimp Salad

Refreshing Seafood & Salad Pairings

Enjoy the cool, crisp flavors of Cucumber Shrimp Salad? These light and refreshing dishes make excellent companions for a fresh meal.

• Shrimp Fried Rice: Flavorful rice loaded with tender shrimp and veggies.​
• Peach and Burrata Salad: Sweet peaches paired with creamy burrata for a fresh summer salad.​
• Cucumber Feta Salad: Crisp cucumbers with salty feta and tangy dressing.​
• Bistro Shrimp Pasta: Elegant shrimp pasta with bistro-style flair.​

Try these vibrant recipes to keep your menu fresh and exciting!​

Time to Try This Cucumber Shrimp Salad

I’d love to hear how your cucumber shrimp salad turns out! There’s nothing more exciting for me than knowing someone tried one of my recipes and loved it as much as I do. Did you add any special twists? Maybe some avocado or a squeeze of extra lemon? Drop a comment below and tell me all about your experience.

If you snapped a photo of your beautiful creation, share it with me on Instagram. I’m always looking for new presentation ideas. Those little touches, like serving it in mason jars or garnishing with extra dill, make me smile. Your version might inspire someone else to try this recipe too.

Questions are always welcome as well. If something wasn’t clear or you ran into trouble, let me know so I can help. Cooking should be fun, not frustrating! And if this salad becomes a regular in your kitchen like it is in mine, well, that just makes my day.

Happy mixing! Can’t wait to hear about your cucumber shrimp salad adventures.

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