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Fresh cucumber shrimp salad with vibrant vegetables and dressing

Cucumber Shrimp Salad

A refreshing and delightful Cucumber Shrimp Salad, perfect for summer with a combination of succulent shrimp, crisp cucumbers, and a creamy dressing.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 pounds shrimp, shelled and deveined
  • 1 large English cucumber, diced into small pieces
  • 3 pieces green onions, sliced thinly
For the dressing
  • ⅓ cup mayonnaise can substitute for Greek yogurt or vegan mayo
  • ⅓ cup sour cream
  • 1 large lime, zested and juiced approximately 2 teaspoons of zest and 2 tablespoons of juice
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • ¼ teaspoon kosher salt

Method
 

Preparation
  1. Clean and devein the shrimp. Bring a pot of water to a boil and cook the shrimp for just a couple of minutes until they turn pink. Drain and rinse them under cold water to stop the cooking.
  2. Dice the cucumber into small pieces; this adds a refreshing crunch to the dish.
  3. In a bowl, whisk together the mayo, sour cream, lime juice, lime zest, dill, Dijon mustard, garlic, and kosher salt until well combined. Adjust seasoning to taste.
  4. In a large mixing bowl, combine the shrimp, cucumber, and sliced green onions. Pour the dressing over the top and gently toss until everything is coated.
  5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld beautifully.

Notes

Serve in individual portions garnished with dill or lime. Leftovers can be stored in an airtight container for up to 2 days. Avoid freezing due to cucumber and dairy.