This creamy and refreshing Cucumber Shrimp Salad is made with shrimp, sliced crisp cucumber, and pantry and fridge staples, and takes just 20 minutes to prepare.
I love everything about this cucumber and shrimp salad! After testing the recipe a few times, I got it just the way I wanted it to taste: light and refreshing, yet satisfying with vibrant flavors. It’s a perfect light lunch, snack, or appetizer.
Ingredients Needed
- For the salad: Shrimp, cucumber, red onion, and celery.
- For the dressing: Mayonnaise, sour cream, lemon juice, garlic powder, salt, black pepper, and fresh dill.
How to Make Cucumber Shrimp Salad
The following is a brief overview; please see the recipe card for full, detailed instructions and ingredient amounts.
- Prepare the dressing by stirring together mayo, sour cream, lemon juice, garlic powder, salt, pepper, and dill in a medium bowl. Cover and refrigerate.
- Cook the shrimp and drain them in a colander.
- Place the shrimp in an ice water bath until completely cooled (this also stops the cooking process, ensuring your shrimp are not overcooked).
- Transfer the shrimp to a plate and pat dry with paper towels.
- Add the cooked shrimp, cucumber, red onion, and celery to the prepared dressing in the bowl.
- Stir to coat evenly. Cover and refrigerate until ready to serve.
Helpful Tips
- I prefer to use an English cucumber in this salad because the seeds are smaller and the skin is thinner. I choose not to peel the cucumber, but feel free to peel it if you don’t like the peeling.
- I let this rest in the fridge for 30 minutes to an hour before serving (in an airtight container) to allow the flavors to meld. If it sits any longer, the cucumbers release liquid, and the dressing becomes watery (and the cucumbers get soggy). This salad is best when served within a few hours of refrigeration.
- Stir before serving to redistribute the dressing in the salad.
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Cucumber Shrimp Salad
This creamy, refreshing, and satisfying Cucumber Shrimp Salad is prepared with simple ingredients in just 20 minutes.
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Servings: 4
Ingredients
- 1 pound medium shrimp in their shells (heads off) peeled and de-veined
- ⅓ cup mayonnaise
- ¼ cup sour cream
- 2 teaspoons lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh dill
- 1 cup sliced English cucumber sliced into rounds, then in half in the shape of half-moons
- ⅓ cup chopped red onion
- ⅓ cup chopped celery
Instructions
- Prepare the dressing by stirring together mayonnaise, sour cream, lemon juice, garlic powder, salt, pepper, and dill in a medium bowl. Cover and refrigerate.
- Fill a medium pot about ⅔ full of water and bring to a boil. Add the shrimp and cook for 2 to 3 minutes, or until the shrimp are pink and opaque (do not overcook).
- While the shrimp are cooking, prepare a large bowl of ice water.
- Once the shrimp have cooked, drain in a colander and transfer to the bowl of ice water. Allow the shrimp to completely cool (about 2 to 3 minutes). Remove with a slotted spoon and place on a plate or cutting board. Pat the shrimp dry with paper towels.
- Add the cooked shrimp, cucumber, red onion, and celery to the bowl of the prepared dressing. Stir to coat evenly. Serve immediately or cover with plastic wrap and refrigerate for 30 minutes to 1 hour.
Notes
- This recipe yields approximately 4 ¼ cups of salad.
- I let this rest in the fridge for 30 minutes to an hour (in an airtight container) before serving to allow the flavors to meld. If it sits any longer, the cucumbers release liquid, and the dressing becomes watery (and the cucumbers get soggy). This salad is best when served within a few hours of refrigeration.
Nutrition
Calories: 264kcal | Carbohydrates: 4g | Protein: 24g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 199mg | Sodium: 557mg | Potassium: 411mg | Fiber: 1g | Sugar: 2g | Vitamin A: 183IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 1mg
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
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