Creamy Cucumber and Shrimp Salad: A Cool and Satisfying Summer Favorite
Light, creamy, and full of summer vibes! 🥒🦐 This Creamy Cucumber and Shrimp Salad is the perfect refreshing dish for warm days—cool cucumbers, tender shrimp, and a tangy dressing that ties it all together. 🍋🌿 It’s crisp, satisfying, and comes together in minutes. Serve it chilled for a simple lunch, picnic side, or no-fuss dinner. Fresh, flavorful, and totally irresistible! ❄️🍽️
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound cooked shrimp – Peeled and deveined. You can use medium or large shrimp, depending on your preference. If frozen, thaw before using.
- 2 large cucumbers – English or Persian cucumbers are best for their thin skins and minimal seeds. Slice them thinly for crunch.
- ½ small red onion – Thinly sliced for a touch of sharpness and color contrast.
- ½ cup mayonnaise – Forms the creamy base. You can use a lighter mayo if desired.
- ½ cup sour cream or Greek yogurt – Greek yogurt provides a tangier, healthier twist. Both work well.
- 1 tablespoon lemon juice – Adds acidity to balance the richness of the dressing.
- 1 tablespoon chopped fresh dill – Offers a fresh, herby finish.
- Salt and black pepper to taste – Enhances the overall flavor.
Optional Add-Ins
- Cherry tomatoes – Halved, for an added burst of sweetness.
- Avocado – Diced, for extra creaminess and richness.
- Cooked chicken or beef strips – If you want to replace shrimp or make the salad more filling.
- Lettuce or spinach leaves – To turn the salad into a green bowl meal.
Preparation Notes
- Shrimp should be well-drained and chilled for best results.
- Use a mandoline for evenly sliced cucumbers if available.
- Mix the dressing in a separate bowl before combining it with the other ingredients to ensure even distribution.
Instructions
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Prepare the Shrimp
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If using frozen shrimp, thaw them completely under cold running water. Pat dry with paper towels.
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Make sure they’re deveined and peeled. If you prefer, you can cut large shrimp into halves or thirds.
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Slice the Vegetables
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Thinly slice the cucumbers. You can peel them if desired, but the skin of English or Persian cucumbers is tender enough to leave on.
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Thinly slice the red onion. Soak the slices in ice water for 10 minutes to reduce sharpness, then drain.
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Make the Creamy Dressing
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In a mixing bowl, whisk together the mayonnaise, sour cream or Greek yogurt, lemon juice, dill, salt, and black pepper. Adjust the seasoning to taste.
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The consistency should be smooth and pourable, but thick enough to coat the ingredients.
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Combine Everything
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In a large bowl, combine the cucumbers, red onions, and shrimp.
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Pour the dressing over the mixture and toss gently to coat all ingredients evenly.
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Be careful not to overmix, especially if using avocado or soft ingredients.
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Chill Before Serving
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Cover the bowl and refrigerate the salad for at least 30 minutes before serving. This helps the flavors meld and enhances the overall taste.
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If preparing in advance, you can keep the components separate and mix them right before serving.
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Notes
- Don’t skip chilling the salad. This step allows the flavors to fully develop and gives the salad a refreshing, crisp finish.
- Use fresh herbs. Dill adds an important layer of flavor, but you can also try parsley, basil, or tarragon for different variations.
- Swap proteins easily. Not a fan of shrimp? Cooked chicken breast or lean beef strips work beautifully as substitutes. Just make sure they’re cooled before mixing.
- Control the moisture. Cucumbers can release a lot of water. You can sprinkle sliced cucumbers with salt and let them sit for 15 minutes, then blot with paper towels to reduce wateriness.
- Balance the texture. If you’re adding avocado, do it just before serving so it doesn’t get mushy. Cherry tomatoes add a juicy element and a pop of color.
- Choose your base. You can serve the salad on its own or over a bed of greens, grains like quinoa, or inside a pita pocket.