Description
Cucumber Shrimp Salad brings together tender shrimp and crisp cucumber in a creamy, zesty lime dressing. You get a refreshing, protein-packed salad that works as a light lunch or a vibrant side. This shrimp cucumber salad recipe is easy, fast, and naturally gluten-free.
Ingredients
Scale
- 2 pounds shrimp, peeled and deveined
- 1 English cucumber, diced
- 3 green onions, thinly sliced
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 large lime, zested and juiced (about 2 tsp zest, 2 tbsp juice)
- 2 tablespoons fresh dill, chopped
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon kosher salt
Instructions
- Bring a large pot of salted water to a boil. Add shrimp and cook for 2-3 minutes until pink and firm. Drain and rinse under cold water to stop cooking. Pat dry.
- Dice the English cucumber into small cubes for a crisp bite.
- Slice green onions thinly.
- In a bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, dill, Dijon mustard, garlic, and kosher salt until smooth.
- In a large bowl, combine shrimp, cucumber, and green onions.
- Pour the creamy lime dressing over the shrimp and vegetables. Toss gently to coat evenly.
- Cover and chill in the refrigerator for at least 30 minutes to let flavors blend.
- Serve cold as a main dish or side. Garnish with extra dill if you like.
Notes
- Choose medium shrimp for best texture in your cucumber shrimp salad.
- Use English cucumbers to keep the salad less watery and more crisp.
- For meal prep, keep the dressing separate and toss before serving.
- Add diced avocado or swap dill for basil to vary your shrimp cucumber salad.
- This easy shrimp and cucumber salad is ideal for a low-carb meal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (about 1 1/2 cups)
- Calories: 250
- Sugar: 3g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 180mg