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This crisp cucumber shrimp salad brings together juicy shrimp with a creamy lime dressing for a refreshing lunch or light dinner on warm days. The tangy flavors and delicate herb notes make it a standout salad that always disappears quickly at family gatherings.
The first time I made this was for a picnic and everyone begged for the recipe. Now it is my go to for quick meals when company drops by unexpectedly.
Ingredients
- Shrimp: peeled and deveined The star of the dish Look for fresh or high quality frozen shrimp with no preservatives
- English cucumber: small diced Adds crunch and freshness Opt for a firm cucumber with bright green skin
- Green onions: thinly sliced Brings a gentle bite and color Choose ones with crisp tops and no wilting
- Mayonnaise: Makes the dressing creamy and rich Pick a brand with minimal additives for best taste
- Sour cream: Balances and lightens the mayo Use full fat for extra smoothness
- Lime: zested and juiced Provides zesty citrus flavor A juicy ripe lime delivers the most brightness
- Fresh dill: chopped Brings freshness and subtle tang Use vibrant green fronds for peak flavor
- Dijon mustard: Adds a layer of sharpness Look for smooth high quality Dijon
- Garlic clove: minced Gives a savory backbone Use a fresh clove for best results
- Kosher salt: Enhances all the flavors Go for a flaky texture if possible
- Freshly ground black pepper: to taste Adds mild heat Grind just before using for robust aroma
Step-by-Step Instructions
- Make the Creamy Lime Dressing:
- In a medium bowl combine mayonnaise sour cream lime zest lime juice chopped dill Dijon mustard minced garlic kosher salt and black pepper Mix thoroughly until completely smooth to create a well blended dressing. Cover the bowl and refrigerate to let the flavors meld while you prep the other ingredients
- Cook the Shrimp:
- Bring a large pot of water to a gentle boil Reduce the heat slightly so the water is not bubbling aggressively Add the shrimp and cook for two to three minutes or until the shrimp turn opaque and pink all the way through This quick gentle simmer helps the shrimp stay tender
- Chill the Shrimp Immediately:
- Prepare an ice water bath in a large bowl While the shrimp cook fill a bowl with ice and water Use a slotted spoon to transfer the cooked shrimp directly into the ice water bath so they stop cooking immediately Let them cool for about three minutes Drain the shrimp thoroughly in a colander to remove excess water
- Chop the Shrimp:
- Once cooled cut the shrimp into bite sized pieces This ensures even distribution of shrimp in every forkful and makes the salad easier to eat
- Combine and Dress the Salad:
- In a large mixing bowl add the chopped shrimp diced cucumber and sliced green onion Pour in all of the prepared creamy lime dressing Gently fold everything together so each piece is evenly coated with dressing and the salad looks creamy yet light Serve the salad well chilled for the freshest taste
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I love using fresh dill here because it reminds me of summer and my grandmother’s garden Always use fresh dill rather than dried for salads as the bright herbal flavor really comes through When I made this for my parents’ anniversary lunch it disappeared before anything else on the table
Storage Tips
Store the salad tightly covered in the fridge for up to two days The dressing may thin out slightly over time so give it a quick toss before serving Keep the salad extra cold by placing the serving bowl over an ice bath during summer parties
Ingredient Substitutions
For a dairy free version swap the mayo and sour cream for vegan alternatives If you do not have dill try fresh parsley or tarragon chopped finely instead For a sharper bite add a few capers to the dressing or a pinch of celery seed
Serving Suggestions
This cucumber shrimp salad is delicious scooped into lettuce cups for a low carb lunch Spread it on sourdough toast for a satisfying open faced sandwich Or spoon it onto crackers for a quick party appetizer Sprinkle with extra dill and a squeeze of lime for a pretty finish
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Cultural and Historical Context
Shrimp salads have roots in many coastal cuisines where fresh seafood is abundant The creamy yet zesty dressing draws inspiration from classic American shrimp salad but with the added freshness of dill and lime for a modern spin I grew up near the coast and shrimp salads like this always remind me of holiday cookouts with family gathered around the picnic table
Recipe FAQs
- → What type of shrimp should I use?
Opt for large peeled and deveined shrimp for the best texture and presentation. Fresh or thawed frozen shrimp both work well.
- → Can I substitute dill in the dressing?
Yes! If dill isn't available, try using fresh parsley or tarragon for a different herbal twist.
- → Should the shrimp be served warm or cold?
Chilling the cooked shrimp after an ice bath gives the salad its refreshing quality and prevents overcooking.
- → How do I prevent the salad from getting watery?
Drain the cooked shrimp thoroughly and pat cucumber pieces dry before mixing to maintain a creamy texture.
- → Can this salad be made ahead?
Yes; prepare and chill up to a few hours ahead to allow the flavors to meld before serving.