This bright and colorful Shrimp-Cucumber Salad tastes even better than it looks, and is the perfect meal for a hot summer day.
No one wants to be in a hot kitchen on a steamy summer day. That’s why I break out my extensive list of salad recipes to help cool things down. This shrimp-cucumber salad is a great option. You get the tenderness of the shrimp and the crisp bite of cucumbers, creating perfectly balanced textures. Plus, the dill and Dijon mustard play beautifully off the deep savoriness of the garlic, bringing the fresh flavors of summer to that creamy dressing.
You can save time and skip a few steps by purchasing cooked, peeled, and deveined shrimp from the seafood counter of your grocery store. That way, all you have to do is chop them into bite-sized chunks. Frozen shrimp will also work, but I find that fresh shrimp has a firmer bite that works better for salad recipes.
This dish comes together in under an hour, making it perfect for weeknight dinners. I also love taking it to family picnics, where it’s always a crowd-pleaser!
Tips for fun salad switch-ups
If you want to switch up the taste a bit, try swapping the fresh dill for tarragon, chives, cilantro, or parsley. Lemon zest and juice can replace the lime for a different flavor profile. You can also dice the cucumber into smaller cuts and use baby shrimp for a change of texture. I’ve purchased bags of frozen, pre-cooked baby shrimp that only require thawing and draining before adding to this salad, which can save significant prep time. Add some cooked crab meat and make this into a seafood cucumber salad. Imitation crab meat works as well as fresh crab meat. A dash or two of cumin is the perfect spice to add to this salad. For added heat, consider using some hot sauce or sriracha. Some finely diced, seeded jalapeños will also work. For added color, crunch, and flavor, try incorporating shredded carrots, celery, and diced yellow, orange, or red bell peppers. I’ve also added fresh English peas to my salad. And sometimes, I’ll use zucchini instead of cucumber, just for fun!
How do I store leftovers?
Store leftover shrimp-cucumber salad in an airtight container in the fridge for up to 4 days. Keep in mind the cucumber may release some liquid as it sits, so always stir leftovers before serving. Do not freeze this dish, as the creamy dressing can separate and the vegetables may become mushy.
If you’re placing this dish on a buffet table, put a bowl of ice underneath to keep it safely chilled—since it contains mayonnaise, it should not sit at room temp for more than 2 hours.
Serving suggestions
This refreshing shrimp and cucumber salad is perfect for a summer lunch, a picnic, or as a centerpiece on a buffet table. Its bright colors make a stunning statement on their own or when stuffed inside avocado halves or hollowed-out tomatoes and bell peppers. Make delicious sandwiches by stuffing this salad into Pita Bread, Yogurt Flatbread, or Keto Flatbread. Add a scoop to this Quinoa Chickpea Salad or this Crab Pasta Salad Recipe to take both dishes to new heights. If you’re a fan of Shrimp Po’ Boy sandwiches, try subbing in this salad for the shrimp in the recipe for a refreshing twist.
Ingredients
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 1 lime zested and juiced
- 4 teaspoons Dijon mustard
- 2 garlic cloves minced
- 1 1/2 tablespoons fresh dill chopped, plus more for optional garnish
- Salt to taste
- Black pepper to taste
- 2 pounds shrimp peeled and deveined
- 1 medium English cucumber diced
- 2 green onions thinly sliced
Instructions
- In a bowl, whisk together the mayonnaise, sour cream, lime zest, lime juice, Dijon mustard, minced garlic, and chopped dill. Season with salt and pepper. Set aside.
- Bring a medium pot of water to a boil. Add the shrimp and cook until they turn pink, about 2 to 3 minutes. Using a slotted spoon, transfer the shrimp to an ice water bath for about 3 minutes, then drain well.
- Chop cooled shrimp into bite-sized chunks.
- In a large salad bowl, add the diced cucumber and sliced green onions. Gently toss in the cooled shrimp and drizzle the dressing over the top. Mix well to coat all ingredients.
- Refrigerate the salad for about 15 minutes to let the flavors meld, then serve chilled. Garnish with additional fresh dill if preferred.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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