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Creamy Cucumber Shrimp Salad Recipe
Ben Carraoli

Creamy Cucumber Shrimp Salad Recipe

I recently made this creamy cucumber shrimp salad when I wanted something light but still satisfying. The mix of tender shrimp and crisp cucumbers turned out incredibly refreshing.
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Total Time 18 minutes
Servings: 3
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 pound shrimp peeled and deveined
  • 1 large English cucumber diced
  • 3 green onions thinly sliced
  • ⅓ cup mayonnaise
  • ⅓ cup sour cream
  • 1 large lime zested and juiced
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon Dijon mustard
  • 1 garlic clove minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper

Method
 

  1. Start by bringing a pot of salted water to a boil. Add the shrimp and cook them for about two to three minutes until they turn pink and opaque. Immediately drain and rinse them under cold water to stop the cooking process and keep them tender.
  2. While the shrimp cool, dice the cucumber into small pieces and slice the green onions thinly. Fresh vegetables are important for texture, so choose firm cucumbers and bright green onions. These ingredients add crunch and freshness to the creamy salad.
  3. In a mixing bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, Dijon mustard, minced garlic, dill, salt, and pepper. Mix until the dressing becomes smooth and well combined. The citrus and herbs give the dressing a bright, balanced flavor.
  4. Add the cooked shrimp, cucumbers, and green onions to the bowl with the dressing. Gently toss everything together until the shrimp and vegetables are evenly coated. Be careful not to overmix so the shrimp stay intact.
  5. Cover the bowl and refrigerate the salad for about 20–30 minutes before serving. Chilling allows the flavors to blend beautifully and makes the salad even more refreshing. Serve cold for the best taste and texture.

Notes

  • I always pat the shrimp dry before mixing them into the salad to avoid extra water in the dressing.
  • I prefer English cucumbers because they stay crisp and don’t release too much moisture.
  • Sometimes I add a little extra lime zest because it makes the salad smell amazing.
  • If I want a richer flavor, I let the salad chill for about an hour before serving.
  • I like sprinkling extra fresh dill on top for a brighter presentation.