Creamy Cucumber Shrimp Salad
A refreshing and creamy chopped shrimp salad tossed in a bright lime–dill dressing. Bursting with protein and ready in just 25 minutes, this healthy seafood salad is perfect for fast lunches, meal prep, or light dinners.
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.
Notes
For extra crunch, add celery or red bell pepper. To make the salad dairy-free, substitute the sour cream with more mayonnaise or a vegan alternative. Avoid overcooking the shrimp for the best tenderness.
Nutrition
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