Refreshing Cucumber Shrimp Salad with Creamy Lime Dressing
Looking for a light, vibrant dish that’s perfect for warm weather or a quick, elegant meal? This Cucumber Shrimp Salad with Creamy Lime Dressing is your answer! Combining tender, succulent shrimp with crisp English cucumber and the bright crunch of green onions, this salad is tossed in a zesty, creamy lime dressing that’s bursting with fresh dill and tangy citrus. It’s a versatile recipe that works as a refreshing lunch, a sophisticated appetizer, or a side dish for summer barbecues. Easy to prepare and packed with flavor, this salad will quickly become a go-to in your recipe repertoire. Let’s dive into how to make this delightful dish!
Why You’ll Love This Cucumber Shrimp Salad
- Light and Refreshing: The crisp cucumber and zesty lime dressing make this salad a perfect warm-weather meal.
- Quick and Easy: With minimal cooking and simple prep, it’s ready in under 30 minutes.
- Bold Flavors: Fresh dill, lime zest, and Dijon mustard create a creamy dressing that’s tangy, herbaceous, and irresistible.
- Versatile: Serve it as a main dish, a side, or even as a filling for lettuce wraps or sandwiches.
- Make-Ahead Friendly: The flavors meld beautifully when chilled, making it ideal for meal prep or entertaining.
Ingredients
For the Salad:
- 2 lbs large shrimp, peeled and deveined (fresh or frozen and thawed)
- 1 large English cucumber, small diced (about 2 cups)
- 4 green onions, thinly sliced (white and green parts)
For the Creamy Lime Dressing:
- ½ cup mayonnaise (full-fat for creaminess, or light for a lighter option)
- ½ cup sour cream (or Greek yogurt for a tangier twist)
- 1 large lime, zested and juiced (about 2 tsp zest and 2–3 tbsp juice)
- 3 tbsp finely chopped fresh dill (or 1 tsp dried dill, if fresh is unavailable)
- 1½ tbsp Dijon mustard (smooth or grainy, for a touch of sharpness)
- 1 large garlic clove, minced or grated (about 1 tsp)
- ½ tsp kosher salt (or to taste)
- ¼ tsp freshly ground black pepper (or to taste)
- Pinch of cayenne pepper (optional, for a subtle kick)
Equipment Needed
- Medium pot (for boiling shrimp)
- Large mixing bowl (for combining salad)
- Small mixing bowl (for preparing dressing)
- Whisk or fork (for mixing dressing)
- Colander or skimmer (for draining shrimp)
- Sharp knife and cutting board (for chopping)
- Microplane or zester (for lime zest)
- Bowl of ice water (for cooling shrimp)
Instructions
Step 1: Prepare the Creamy Lime Dressing
The dressing is the star of this salad, bringing together creamy, tangy, and herbaceous notes that elevate the shrimp and vegetables. In a small mixing bowl, combine the mayonnaise and sour cream, whisking until smooth. Add the lime zest and juice for a bright, citrusy punch. Stir in the chopped fresh dill, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper. If you like a hint of heat, a pinch of cayenne pepper adds a subtle warmth without overpowering the dish. Whisk everything together until well-blended, then taste and adjust seasoning if needed—add more salt, pepper, or lime juice to suit your preference. Cover the dressing and refrigerate it while you prepare the other components to let the flavors meld.
Pro Tip: For a lighter dressing, substitute half or all of the sour cream with plain Greek yogurt. It adds a slight tang and reduces calories without sacrificing creaminess.
Step 2: Cook the Shrimp
Perfectly cooked shrimp are key to this salad’s texture—tender and juicy, not rubbery. Fill a medium pot with water and bring it to a rolling boil over high heat. If desired, add a pinch of salt or a squeeze of lemon juice to the water for extra flavor (this step is optional). Once boiling, carefully add the peeled and deveined shrimp. Cook for 2–3 minutes, stirring occasionally, until the shrimp turn pink, opaque, and curl slightly into a “C” shape. Avoid overcooking, as this can make the shrimp tough.
Immediately remove the shrimp from the boiling water using a slotted spoon or skimmer and transfer them to a large bowl filled with ice water. This ice bath stops the cooking process and cools the shrimp quickly, preserving their tender texture. Let the shrimp chill in the ice bath for 3–5 minutes.
Pro Tip: If using frozen shrimp, ensure they’re fully thawed before cooking to prevent uneven cooking. Pat them dry with paper towels before boiling to remove excess moisture.
Step 3: Chop the Shrimp
Once the shrimp are fully cooled, drain them thoroughly and pat dry with paper towels to remove excess water. Using a sharp knife, chop the shrimp into bite-sized pieces—about ½-inch chunks work well for a salad that’s easy to scoop and eat. The chopped shrimp should be uniform in size to ensure every bite has a balanced mix of ingredients. Place the chopped shrimp in a large mixing bowl and set aside.
Pro Tip: For a more rustic presentation, leave some shrimp whole or halve them instead of chopping, especially if serving as an appetizer.
Step 4: Assemble the Salad
Add the diced English cucumber and thinly sliced green onions to the bowl with the chopped shrimp. English cucumbers are ideal for this recipe because they’re seedless, crisp, and have thin, edible skin, eliminating the need for peeling. The green onions add a mild, fresh bite that complements the creamy dressing. Pour the chilled creamy lime dressing over the shrimp, cucumber, and green onions. Gently toss everything together with a spatula or spoon until the ingredients are evenly coated in the dressing. Be careful not to overmix, as you want to maintain the shrimp’s texture and the cucumber’s crunch.
Pro Tip: For extra color and flavor, consider adding optional mix-ins like diced red bell pepper, chopped celery, or a handful of fresh parsley.
Step 5: Chill and Serve
For the best flavor, cover the salad and refrigerate for 15–30 minutes to let the ingredients meld and the dressing infuse the shrimp and vegetables. This chilling step is optional if you’re eager to serve immediately, but it enhances the salad’s refreshing quality. Serve the salad cold, either on its own, over a bed of mixed greens, or as a filling for lettuce cups, avocado halves, or toasted bread for a sandwich. Garnish with a sprinkle of extra dill or a lime wedge for a restaurant-worthy presentation.
Prep and Cooking Times
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Chilling Time (optional): 15–30 minutes
- Total Time: 20–35 minutes
- Servings: 4–6 servings (as a main dish or side)
- Calories: Approximately 300 kcal per serving (varies based on portion size and dressing ingredients)
Tips for Success
- Choose Fresh Shrimp: Opt for fresh or high-quality frozen shrimp for the best flavor and texture. Look for shrimp labeled “peeled and deveined” to save prep time.
- Customize the Dressing: Adjust the lime juice or zest for more citrus intensity, or swap dill for cilantro or parsley if preferred.
- Keep It Crisp: Dice the cucumber just before assembling to maintain its crunch, and avoid over-soaking in the dressing if making ahead.
- Make It Spicy: Add a diced jalapeño or extra cayenne to the dressing for a fiery twist.
- Batch Cooking: Double the recipe for a crowd, but cook the shrimp in batches to avoid overcrowding the pot.
Serving Suggestions
This Cucumber Shrimp Salad is incredibly versatile and pairs beautifully with a variety of dishes and presentations:
- As a Main Dish: Serve over arugula or spinach for a light, protein-packed lunch.
- As an Appetizer: Spoon into endive leaves or cucumber cups for elegant party bites.
- As a Side: Pair with grilled fish, barbecue ribs, or corn on the cob for a summer feast.
- With Bread: Spread on crusty baguette slices or stuff into pita pockets for a quick sandwich.
- Garnishes: Top with extra lime zest, a sprinkle of paprika, or crushed red pepper flakes for visual appeal.
Storage and Make-Ahead Tips
- Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumber may release some water over time, so stir before serving.
- Make-Ahead: Prepare the dressing up to 3 days in advance and store it in the fridge. Cook and chop the shrimp and vegetables a few hours ahead, but combine with the dressing just before serving to keep the salad fresh.
- Freezing: Freezing is not recommended, as the creamy dressing and cucumber will lose their texture upon thawing.
Why Make This Salad at Home?
This Cucumber Shrimp Salad is a fantastic way to enjoy a restaurant-quality dish without the hassle or expense. It’s quick to prepare, uses simple ingredients, and offers a balance of creamy, crunchy, and zesty flavors that appeal to all palates. Whether you’re meal-prepping for the week, hosting a brunch, or looking for a healthy dinner option, this salad delivers on taste and ease. Plus, it’s a great way to showcase fresh, seasonal ingredients in a dish that feels both indulgent and light.
Final Thoughts
This Cucumber Shrimp Salad with Creamy Lime Dressing is a celebration of fresh, vibrant flavors and effortless preparation. With its tender shrimp, crisp cucumber, and tangy, herb-infused dressing, it’s a dish that’s as satisfying as it is versatile. Perfect for busy weeknights, leisurely picnics, or special occasions, this salad is sure to impress your family and friends. So, grab your ingredients, whip up this refreshing recipe, and enjoy a taste of summer any time of year!
Ready in 10 minutes – No cooking required!
