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This creamy Cucumber Shrimp Salad is the ultimate 25-minute meal. It reminds me of my grandmother’s kitchen in Provence, where she taught me that simple, fresh ingredients are always the most delicious. This recipe is all about that philosophy: bright, protein-packed, and full of flavor. It’s a fast, healthy seafood salad that will become your new favorite.
Why You’ll Love This Easy Shrimp Salad Recipe (A Healthy Seafood Salad)
- Â Ready in 25 Minutes: A perfect, fast weeknight meal or lunch.
- Â Creamy & Zesty: A bright, flavorful lime dressing that isn’t heavy.
- Â Healthy & Protein-Packed: Keeps you full and satisfied.
- Â Perfect for Meal Prep: Tastes even better the next day
Ingredients for This Fresh Shrimp and Cucumber Recipe
I’ve grouped the ingredients to make this simple.
For the Chopped Shrimp Salad
- Shrimp: 2 pounds, peeled and deveined. You can use any size, as we’ll be chopping them.
- English Cucumber: 1 large, small diced. I prefer English cucumbers because they have less water and you don’t need to peel them.
- Green Onions: 3 stalks, thinly sliced. These add a mild, fresh bite.
For the Creamy Shrimp Dill Dressing
- Creamy Base: â…“ cup of mayonnaise and â…“ cup of sour cream.
- Acidity & Zest: 1 large lime. We’ll use both the zest (about 2 teaspoons) and the juice (about 2 tablespoons).
- Fresh Herbs: 2 tablespoons of chopped fresh dill. This is the key flavor!
- Flavor Boosters: 1 tablespoon Dijon mustard, 1 minced garlic clove, and ¼ teaspoon kosher salt.
- Pepper: A few grinds of fresh black pepper to taste.
How to Make the Best Cucumber Shrimp Salad
Mix the Dressing First: In a medium bowl, whisk together the mayonnaise, sour cream, lime zest, lime juice, fresh dill, Dijon mustard, minced garlic, salt, and pepper. Pro-Tip: Place this in the fridge while you prep the shrimp; this allows the flavors to meld.
Prepare the Ice Bath: Before you cook, fill a large bowl with ice and water. Having this ready is key to perfectly cooked shrimp.
Cook the Shrimp: Bring a large pot of salted water to a rolling boil. Add the shrimp and cook for just 2 to 3 minutes. Watch them closely! They are done the second they turn pink and opaque.
Chill the Shrimp: Immediately use a slotted spoon to transfer the cooked shrimp from the boiling water into the ice water bath. This shocks the shrimp, stops the cooking process, and keeps them tender. Let them cool for 3 minutes.
Drain and Chop: Drain the shrimp in a colander. For a non-watery salad, pat them dry with paper towels. Chop the chilled shrimp into bite-sized pieces.
Combine Everything: In a large mixing bowl, combine the chopped shrimp, diced cucumber, and sliced green onions. Pour the chilled dressing over the top and stir until everything is perfectly combined and creamy.
Pro-Tips for the Perfect Cold Shrimp Salad Recipe
- Don’t Overcook the Shrimp: Pull them immediately when pink (2-3 mins). The ice bath is crucial to stop the cooking.
- Prevent a Watery Salad: This is the #1 tip! After draining, pat the chilled shrimp dry with paper towels before chopping.
- Chill the Dressing: For the best flavor, make the dressing first and let it chill in the fridge while you prep the shrimp.
- Chop Uniformly: Try to chop the shrimp and cucumber into similar bite-sized pieces for the best texture in every bite.
Popular Variations & Add-Ins
- Spicy: Add 1/4 tsp red pepper flakes or finely diced jalapeño.
- Avocado: Gently fold in 1 diced avocado just before serving.
- Extra Crunch: Add 1/2 cup diced celery or red bell pepper.
- Make it Dairy-Free: Use a high-quality vegan sour cream or substitute with all mayonnaise.
- Asian Shrimp Salad: Add a teaspoon of sesame oil and a tablespoon of chopped cilantro.
- Shrimp and Crab Salad: Fold in 8 ounces of lump crab meat.
- Mini Shrimp Salad: Use tiny “salad shrimp” for a classic mini shrimp salad.
Serving and Pairing Ideas (More Cucumber Salad Ideas)
Ways to Serve It (Including Cucumber Bowl Recipes)
- Lettuce Wraps: Spoon into butter lettuce or romaine leaves.
- Sandwich or Wrap: Serve on bread or in a tortilla.
- Stuffed Avocado: Spoon into avocado halves.
- As a Salad: Serve over a bowl of leafy greens.
- Cucumber Bowls: Hollow out a cucumber to create a boat and fill it.
What to Serve With It (A Great Salad That Goes With Fish)
- Buttery Crackers (like Ritz)
- Toasted Baguette Slices
- A light soup (e.g., tomato or gazpacho)
- Kettle-cooked potato chips
- This salad also pairs beautifully as a side dish with a piece of grilled Cucumber Salad With Salmon.
Storage Tips for Cold Shrimp Salad
- Store in an airtight container in the fridge for 3 to 4 days.
- This salad does not freeze well.
- Safety Tip: Because this contains mayonnaise, do not leave it out at room temperature for more than 2 hours.
Frequently Asked Questions (FAQ) about Shrimp and Cucumber
Can you eat shrimp and cucumber together?
Absolutely! They are a classic and refreshing combination. The crisp, cool cucumber perfectly balances the tender, sweet shrimp.
What are the ingredients in shrimp salad?
Most shrimp salads contain cooked shrimp, a creamy binder (like mayonnaise or sour cream), and crisp vegetables. Common additions include celery, onion, and fresh herbs like dill.
What do cucumbers pair well with?
Cucumbers are very versatile. They pair wonderfully with dill, mint, yogurt, sour cream, lime, lemon, and proteins like shrimp, salmon, and chicken.
What does shrimp pair well with?
Shrimp’s mild, sweet flavor pairs well with garlic, lemon, lime, butter, dill, parsley, and crisp vegetables like cucumber and bell peppers.
Does cucumber go well with fish?
Yes, cucumber is a fantastic pairing with all types of fish and seafood. It’s often used in sauces (like tzatziki for salmon) or as a fresh side salad.
How to prepare cucumber for shrimp?
For a salad like this, the best preparation is to dice the cucumber small. Using an English cucumber means you don’t have to peel it or remove the seeds.
What is a good veggie to pair with shrimp?
Cucumber is one of the best! Other great options include bell peppers, asparagus, snap peas, and celery.
What vegetables go well with prawns?
Prawns (which are very similar to shrimp) go well with the same vegetables: cucumbers, bell peppers, garlic, and onions.
More easy Recipes To Try!
Cheesecake Crescent Rolls Casserole
Creamy Cucumber Shrimp Salad
Ingredients
Chopped Shrimp Salad
- 2 lb shrimp, peeled and deveined any size, chopped after cooking
- 1 large English cucumber, small diced
- 3 stalks green onions, thinly sliced
Creamy Shrimp Dill Dressing
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 large lime, zested and juiced about 2 tsp zest and 2 tbsp juice
- 2 tbsp fresh dill, chopped
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1/4 tsp kosher salt
- fresh black pepper to taste
Instructions
- In a medium bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, dill, Dijon mustard, garlic, salt, and pepper. Refrigerate while preparing the shrimp.
- Fill a large bowl with ice and cold water to prepare an ice bath.
- Bring a large pot of salted water to a boil. Add the shrimp and cook for 2–3 minutes, just until pink and opaque.
- Use a slotted spoon to transfer the shrimp into the ice bath. Chill for 3 minutes.
- Drain shrimp in a colander and pat dry thoroughly with paper towels. Chop into bite-sized pieces.
- In a large mixing bowl, combine chopped shrimp, diced cucumber, and sliced green onions. Add chilled dressing and stir until creamy and fully coated.
