This refreshing cucumber shrimp salad is perfect for warm days! With crunchy cucumbers, sweet shrimp, and a zesty dressing, it’s a light and tasty dish.
It’s so easy to whip up! I like to make it for a quick lunch or as a side at BBQs. Plus, it keeps well, so you can enjoy it the next day, too! 🥗
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work well here. If you prefer, you can opt for cooked shrimp to save time. Just be sure to adjust cooking times if you’re using already cooked shrimp to avoid overcooking.
Cucumbers: English cucumbers are perfect since they have fewer seeds and a crisp texture. If they aren’t available, regular cucumbers can be used by peeling and seeding them. They both bring a refreshing crunch to the salad.
Fresh Dill: Dill adds a distinctive flavor to the salad. If you can’t find fresh dill, dried dill can work too. Use about one-third of the amount since dried herbs are more concentrated. Or, try substituting with parsley for a milder flavor.
Mayonnaise: I prefer using a light mayo for a healthier option. If you’re looking for an alternative, Greek yogurt is a great substitute that still gives creaminess, adding a bit of tang to the flavor.
Lime Juice: Fresh lime juice is best for flavor, but bottled lime juice can work in a pinch. If you’re out of lime, lemon juice can also provide a nice citrus touch.
How Do I Cook Shrimp Perfectly?
Cooking shrimp can be tricky! To get it just right, follow these steps closely. Remember, shrimp cook quickly, so don’t wander off!
- Bring a pot of salted water to a rolling boil. Adding salt enhances the flavor of the shrimp.
- Add the shrimp to the boiling water. Cook for about 2-3 minutes until they turn pink and opaque.
- Immediately drain the shrimp and rinse them under cold water to stop them from cooking further. This step is key!
- Chop the cooked shrimp into bite-sized pieces for easier eating.
Following these tips will help ensure your shrimp is perfectly tender and not rubbery! Happy cooking!
How to Make Cucumber Shrimp Salad
Ingredients You’ll Need:
For the Salad:
- 1 lb shrimp, peeled and deveined
- 2 cups cucumber, diced
- 1/4 cup green onions, sliced
- 1/4 cup fresh dill, chopped
For the Dressing:
- 1/4 cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp lime juice
- Salt and pepper to taste
- Optional: lime wedges for serving
How Much Time Will You Need?
This delicious cucumber shrimp salad takes about 15 minutes to prepare, plus an additional 30 minutes in the refrigerator for chilling. It’s a quick and refreshing dish perfect for any occasion!
Step-by-Step Instructions:
1. Cooking the Shrimp:
Start by bringing a pot of water to a boil. Once boiling, carefully add the peeled and deveined shrimp. Cook them for about 2 to 3 minutes until they turn pink and opaque. After cooking, drain the shrimp and rinse them under cold water to stop the cooking process. Once cooled, chop the shrimp into bite-sized pieces and place them in a large mixing bowl.
2. Adding the Veggies:
To the bowl with the shrimp, add the diced cucumber, sliced green onions, and chopped dill. Mix these fresh ingredients together gently with a spoon. This will create a colorful and tasty base for your salad.
3. Making the Dressing:
In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, salt, and pepper until the mixture is smooth and creamy. This dressing is what brings all the flavors together!
4. Combining Everything:
Now, pour the dressing over the shrimp and vegetable mixture. Gently toss everything together until all the ingredients are evenly coated in the dressing. Be careful not to mash the ingredients—just a gentle mix will do!
5. Chilling the Salad:
Cover your bowl with plastic wrap or a lid and place it in the refrigerator. Let the salad chill for at least 30 minutes. This time allows all the wonderful flavors to meld together, making your salad even tastier.
6. Serving:
Once chilled, your cucumber shrimp salad is ready to enjoy! Serve it cold on a plate or in a bowl, and garnish with lime wedges if you like. Enjoy this refreshing dish at your next gathering or as a light meal!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can thaw shrimp overnight in the fridge or quickly by placing them in a sealed bag and submerging in cold water for about 20-30 minutes. Drain and pat dry before cooking.
How Can I Substitute the Mayonnaise?
If you’re looking for a lighter option or have a mayonnaise allergy, Greek yogurt makes a great substitute! It keeps the creaminess without the extra calories. You could also use a vegan mayonnaise if you prefer a plant-based option.
What Other Vegetables Can I Add?
Feel free to mix it up! You could add diced bell peppers, cherry tomatoes, or even avocado for extra creaminess. Just make sure to keep the total volume in check so the salad remains balanced and delicious!
How Should I Store Leftovers?
To store leftovers, place the salad in an airtight container and keep it in the refrigerator. It should be good for up to 2 days. Just be aware that the cucumbers might lose some of their crunch over time, but it will still taste great!
