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This cucumber shrimp salad is hands-down one of my favorite quick meals to throw together. Juicy, tender shrimp meets crisp cucumber and green onions, all wrapped in a creamy lime dressing that’s bright, tangy, and full of flavor. It’s fresh enough for a light lunch, yet hearty enough to serve as a satisfying dinner.

I love this salad because it comes together in just 30 minutes, doesn’t heat up the kitchen, and feels like a little burst of summer in every bite. Even picky eaters tend to fall in love with it, and it’s perfect for meal prep, weeknight dinners, or casual get-togethers.

For the Cucumber Shrimp Salad

• Shrimp – peeled and deveined, this is the star of the salad, providing tender, juicy bites.
• English Cucumber – diced into small pieces for a refreshing crunch.
• Green Onions – thinly sliced for a mild onion flavor and added freshness.

For the Creamy Lime Dressing

• Mayonnaise – adds creaminess and helps bind all the ingredients together.
• Sour Cream – gives the dressing a tangy, smooth texture.
• Lime Zest and Juice – brightens the flavor with fresh citrus notes.
• Fresh Dill – chopped for an herby, slightly grassy flavor.
• Dijon Mustard – adds a subtle tang and depth to the dressing.
• Garlic – minced, for a savory kick.
• Kosher Salt – enhances all the flavors in the salad.
• Black Pepper – to taste, for a gentle hint of spice.

The Perfect Cucumber Shrimp Salad

This light and refreshing shrimp salad combines tender shrimp with crunchy cucumber, sliced green onions, and fresh dill. Everything is coated in a smooth, tangy lime dressing that brings the whole dish together. It’s bright, creamy, and perfect for warm-weather meals or easy lunches.

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Course: Appetizer, Salad

Cuisine: American

Keyword: The Perfect Cucumber Shrimp Salad

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

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Ingredients

• 2 pounds shrimp, peeled and deveined
• 1 English cucumber, small diced
• 3 green onions, thinly sliced

Creamy Lime Dressing

• ⅓ cup mayonnaise
• ⅓ cup sour cream
• 1 large lime, zested and juiced (about 2 teaspoons zest and 2 tablespoons juice)
• 2 tablespoons chopped fresh dill
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• ¼ teaspoon kosher salt
• Pepper, to taste

Instructions

1. Prepare the dressing.
   In a bowl, combine the mayonnaise, sour cream, lime zest, lime juice, dill, Dijon mustard, minced garlic, salt, and pepper. Stir until smooth and well blended. Set aside, or refrigerate until ready to use.
2. Cook the shrimp.
   Bring a large pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, just until they turn pink and are fully cooked.
3. Chill the shrimp.
   While the shrimp are cooking, set up an ice water bath. Using a skimmer, transfer the cooked shrimp directly into the ice water. Let them cool for 3 minutes, then drain thoroughly in a colander. Chop the shrimp into bite-sized pieces.
4. Combine the salad.
   Add the chopped shrimp to a mixing bowl along with the diced cucumber, sliced green onions, and prepared dressing. Stir until everything is evenly coated and creamy.

 

Helpful Tip

For the best flavor, use a lime that feels heavy for its size and releases plenty of juice. Smaller limes may require using more than one to reach the full amount.

Nutrition

Calories: 349 kcal | Carbohydrates: 9 g | Protein: 32 g | Fat: 20 g | Saturated Fat: 4 g | Cholesterol: 305 mg | Sodium: 1598 mg | Potassium: 446 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 735 IU | Vitamin C: 9 mg | Calcium: 172 mg | Iron: 1 mg

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1. Can I use frozen shrimp instead of fresh?
   Yes! Just make sure to fully thaw the shrimp first. Pat them dry so they don’t release extra water into the salad. 
2. How do I keep the shrimp tender?
   Cook them in boiling water for only 2–3 minutes, just until they turn pink. Overcooking will make them tough, so keep an eye on the clock. 
3. Can I make the dressing ahead of time?
   Absolutely. The lime-dill dressing actually tastes better if it chills for a bit. Store it in the fridge until you’re ready to toss the salad. 
4. What can I use if I don’t have fresh dill?
   Fresh parsley or cilantro works beautifully as a substitute. Use the same amount and adjust to taste. 
5. How do I stop the cucumbers from watering down the salad?
   After dicing, sprinkle them lightly with salt and let them sit in a colander for 10 minutes. Drain off any liquid before adding to the salad for a crisp bite.

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