Cucumber Shrimp Salad

A refreshing and easy salad that combines shrimp, cucumbers, and a creamy dressing, perfect for summer gatherings and potlucks.

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Prep Time 10

Cook Time 5

Total Time 30

Servings: 4 servings

Course: Main Course, Salad

Cuisine: American, Seafood

Calories: 300

Ingredients Method Notes

Ingredients

Shrimp and Vegetables

2 pounds shrimp, shells removed and deveined
1 whole English cucumber, diced into small pieces
3 whole green onions, sliced thinly

Dressing

1/3 cup mayonnaise Use high-quality mayonnaise for better flavor.
1/3 cup sour cream
1 large lime, zested and juiced (≈ 2 tsp zest, 2 tbsp juice)
2 tablespoons fresh dill, chopped
1 tablespoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon kosher salt

Optional Garnishes

red pepper flakes For a little heat.
chopped parsley For freshness.
halved cherry tomatoes For color.

Method

Preparation

Clean, devein, and quickly boil shrimp in salted water until they turn pink (about 2-3 minutes).
Rinse shrimp under cold water to stop cooking.
Dice cucumbers and thinly slice green onions.

Dressing

In a bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, dill, Dijon mustard, minced garlic, and salt.

Combine

In a large bowl, combine the shrimp, cucumbers, and dressing. Gently toss to combine.
Refrigerate for at least 30 minutes to enhance flavors before serving.

Notes

Taste as you go and adjust seasoning as necessary. This salad can be made ahead of time and stored in the fridge for up to 2-3 days. Use good quality mayonnaise for best flavor and consider adding warm orzo for a heartier dish.