Cucumber Shrimp Salad is a fresh, bright dish that comes together fast. Crisp cucumber and sharp red onion pair with tender shrimp and a creamy lemon-dill dressing. It tastes light, slightly tangy, and very refreshing. This salad works as a quick lunch, a picnic dish, or a light weeknight dinner.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 230 kcal
- Protein: 27 g
- Carbohydrates: 4 g
- Fat: 12 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 550 mg
Why Make This Cucumber Shrimp Salad
This salad is fast, healthy, and full of contrast. The shrimp add a firm, slightly sweet bite. Cucumbers give a cool, crunchy snap. The mayonnaise-lemon dressing rounds it out with creaminess and bright citrus notes. It smells fresh from the lemon and dill and looks colorful on the plate. Make it when you want something light that still feels satisfying.
How to Make Cucumber Shrimp Salad
Start with cold, well-drained shrimp and crisp cucumbers. Chop the vegetables small so every bite has balance. Cook the shrimp briefly until just pink, then cool them quickly to keep them tender. Toss everything with a creamy lemon-dill dressing and chill a bit before serving so flavors blend.
Ingredients:
- 1 pound shrimp, peeled and deveined
- 2 cucumbers, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Lettuce leaves for serving (optional)
Directions:
Step 1: Preparation
Bring a pot of water to a rolling boil. While the water heats, dice the cucumbers, finely chop the red onion, and chop the dill. Place the prepared vegetables in a large bowl and set aside.
Step 2: Mixing
In a small bowl, whisk together the mayonnaise, lemon juice, a pinch of salt, and a few grinds of black pepper. Taste and adjust the lemon or seasoning. This simple dressing should be tangy and creamy.
Step 3: Cooking
Add the shrimp to the boiling water. Cook them just until they turn pink and curl slightly, about 2–3 minutes. Do not overcook. Drain the shrimp and spread them on a plate or baking sheet to cool quickly. Pat dry if needed.
Step 4: Finishing
Add the cooled shrimp to the bowl with cucumbers, red onion, and dill. Pour the dressing over everything and toss gently to coat. Taste and add salt or pepper if needed. Serve on lettuce leaves if you like, or chill the salad for 15–30 minutes before serving to let flavors meld.
How to Serve Cucumber Shrimp Salad
- Serve chilled on a bed of crisp lettuce or mixed greens.
- Spoon into halved avocados for an attractive appetizer.
- Use as a filling for wraps or sandwiches.
- Plate it beside grilled fish or chicken for a full meal.
The salad looks best when you serve it cold so the cucumbers stay crisp and the dressing feels refreshing.
How to Store Cucumber Shrimp Salad
- Refrigerate in an airtight container. Use within 2–3 days for best quality.
- If you want longer storage, keep the dressing separate and add it just before serving. Prepared with dressing, the texture softens and shelf life shortens.
- Do not freeze mayonnaise-based salads. Freezing will change the texture and make the dressing separate.
Expert Tips for Perfect Cucumber Shrimp Salad
- Use fresh or properly thawed shrimp. If shrimp are frozen, thaw in the refrigerator overnight or under cold running water.
- Don’t overcook shrimp. They cook fast. Remove them from boiling water as soon as they turn pink.
- Seed large cucumbers if you want less water in the salad. English cucumbers work well and have fewer seeds.
- Pat shrimp dry before mixing. Excess water dilutes the dressing.
- Adjust creaminess by swapping half the mayo for plain Greek yogurt for a tangier, lighter dressing.
- Chill the salad briefly before serving to let flavors blend and the dressing thicken slightly.
Delicious Variations
- Mediterranean: Add diced tomatoes, feta, and a drizzle of olive oil instead of mayo.
- Avocado & Lime: Fold in diced avocado and swap lemon for lime juice.
- Spicy Kick: Add diced jalapeño or a dash of sriracha to the dressing.
- Asian Twist: Replace mayo with a mix of plain yogurt and a teaspoon of sesame oil, add chopped cilantro, and finish with a splash of soy sauce.
- Herb Boost: Add chopped parsley and chives along with the dill for a bright herb mix.
- Light Version: Use half mayo and half Greek yogurt for lower fat and more tang.
Frequently Asked Questions
Q: Can I use frozen shrimp?
A: Yes. Thaw frozen shrimp in the refrigerator overnight or under cold running water. Pat dry before cooking. Thawed shrimp work perfectly as long as you don’t overcook them.
Q: How do I know when the shrimp are done?
A: Shrimp are done when they turn opaque and pink and curl slightly into a C-shape. That usually takes 2–3 minutes in boiling water. Overcooked shrimp get rubbery, so watch them closely.
Q: Can I make this salad ahead of time?
A: Yes. Make the salad and refrigerate up to 2–3 days. For the best texture, store the dressing separately and toss it with the salad just before serving.
Q: Is it safe to eat shrimp cold?
A: Yes. Cook the shrimp fully, cool them quickly, and keep the salad refrigerated. Serve within 2–3 days. Avoid leaving the salad at room temperature for more than two hours.
Q: Can I substitute other proteins?
A: Yes. Cold cooked crab, lobster chunks, or diced cooked chicken can replace the shrimp. Adjust cooking times and seasoning as needed.
Q: How can I reduce the sodium?
A: Use low-sodium mayonnaise and rinse shrimp if they are packed in a salty brine. Taste before adding extra salt.
Q: Can I make this dairy-free?
A: Yes. Use a dairy-free mayonnaise or swap mayo for mashed avocado for a creamy, dairy-free option.
Conclusion
This Cucumber Shrimp Salad is quick, bright, and easy to adapt. It balances crisp cucumber, tender shrimp, and a creamy lemon-dill dressing to create a dish that feels fresh and satisfying. If you want another creamy take or ideas for variations, check this Creamy Cucumber Shrimp Salad Recipe | The Kitchn for inspiration and similar techniques. Enjoy making it — the flavors come together fast and make a lovely light meal.
Print
Cucumber Shrimp Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A refreshing Cucumber Shrimp Salad with crisp cucumbers, tender shrimp, and a creamy lemon-dill dressing.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 cucumbers, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Lettuce leaves for serving (optional)
Instructions
- Bring a pot of water to a rolling boil. While the water heats, dice the cucumbers, finely chop the red onion, and chop the dill. Place the prepared vegetables in a large bowl and set aside.
- In a small bowl, whisk together the mayonnaise, lemon juice, a pinch of salt, and a few grinds of black pepper. Taste and adjust the lemon or seasoning.
- Add the shrimp to the boiling water. Cook them just until they turn pink and curl slightly, about 2–3 minutes. Drain and cool quickly.
- Add the cooled shrimp to the bowl with cucumbers, red onion, and dill. Pour the dressing over everything and toss gently to coat. Chill before serving if desired.
Notes
Adjust creaminess by swapping half the mayo for plain Greek yogurt. Use fresh or properly thawed shrimp for best results.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 200mg
