Creamy Cucumber Shrimp Salad Recipe
If you’re craving something fresh, vibrant, and downright delicious, I’ve got you covered with this Creamy Cucumber Shrimp Salad Recipe. It’s one of those dishes that feels like a cool breeze on a warm day, with perfectly cooked shrimp mingling with crisp cucumber and herbs, all wrapped up in a luscious, tangy dressing. Whether you want a quick lunch, a charming side, or a light dinner, this salad hits every note—creamy, crunchy, and incredibly flavorful. Once you make it, you’ll wonder how you ever lived without this bright, satisfying salad in your repertoire.
Ingredients You’ll Need
Nothing complicated here—each ingredient plays a vital role in making this salad taste fresh and balanced. From the succulent shrimp to the refreshing cucumber and zesty dressing elements, these simple pantry staples come together beautifully.
- Cooked shrimp (1 pound): Use peeled, deveined shrimp with tails removed for easy eating and that perfect seafood flavor.
- Cucumber (1 large): Thinly sliced or chopped for a cool crunch and subtle sweetness.
- Red onion (¼ cup, thinly sliced): Adds a mild bite and lovely color contrast.
- Fresh dill (¼ cup, chopped): Infuses a bright herbal note that pairs wonderfully with shrimp.
- Sour cream or Greek yogurt (½ cup): Creates the creamy base that binds the salad together with tangy smoothness.
- Mayonnaise (2 tablespoons): Adds richness and a touch of silkiness to the dressing.
- Lemon juice (1 tablespoon): Brings brightness and acidity to balance the creamy elements.
- Dijon mustard (1 teaspoon): Offers a gentle kick and depth of flavor to the dressing.
- Salt and pepper: Essential to enhance and round out all the flavors.
How to Make Creamy Cucumber Shrimp Salad Recipe
Step 1: Prep and Combine the Main Ingredients
Start by placing your cooked shrimp, cucumber, red onion, and chopped dill in a large bowl. This combination sets the foundation with lovely textures and fresh flavors—shrimp brings protein and sweetness, cucumber coolness and crunch, onion a subtle sharpness, and dill bright herbal notes.
Step 2: Whisk Together the Dressing
In a smaller bowl, whisk together sour cream (or Greek yogurt), mayonnaise, lemon juice, Dijon mustard, salt, and pepper. This creamy blend is where all the magic begins—it balances tanginess and creaminess in a way that perfectly complements the seafood and veggies.
Step 3: Toss and Chill
Pour your dressing over the shrimp mixture and gently toss until everything is evenly coated. Be sure to mix gently so you don’t break up the shrimp or bruise the cucumbers. After tossing, cover and chill the salad for at least 20 minutes to allow the flavors to meld and develop harmony.
How to Serve Creamy Cucumber Shrimp Salad Recipe
Garnishes
To elevate your presentation and add extra texture, sprinkle a few extra sprigs of fresh dill or finely chopped chives on top. You can also add a wedge of lemon on the side so guests can add a fresh squeeze if they like that zippy acidity.
Side Dishes
This salad pairs beautifully with a crusty baguette or warm pita bread for soaking up the creamy dressing. It’s also fantastic served alongside grilled vegetables or a simple quinoa pilaf for a heartier meal.
Creative Ways to Present
Serve this Creamy Cucumber Shrimp Salad Recipe in crisp lettuce cups for a fun, handheld bite. Alternatively, present it as a layered salad in clear glasses to show off the colorful layers or pile it over a bed of mixed greens for extra freshness and volume.
Make Ahead and Storage
Storing Leftovers
This salad stores well—just transfer leftovers to an airtight container and keep refrigerated. The flavors actually get better after some time, but it’s best enjoyed within 2 days to maintain the freshness and crispness of the cucumber.
Freezing
Since this salad relies on fresh cucumbers and creamy dressing, freezing is not recommended. The texture and flavor will suffer, so it’s better to make it fresh or consume leftovers within a couple of days.
Reheating
This is a cold dish meant to be enjoyed chilled, so no reheating necessary! Simply give it a quick stir if the dressing separates a bit, and serve cold to savor all those bright, creamy flavors.
FAQs
Can I use raw shrimp instead of cooked shrimp?
It’s best to use cooked shrimp for this recipe as it’s a no-cook salad. If you have raw shrimp on hand, simply boil or sauté them until pink and opaque before proceeding to assemble the salad.
Can I substitute the sour cream with Greek yogurt?
Absolutely! Greek yogurt works wonderfully here, giving the salad a slightly tangier flavor and a boost of protein, while keeping it creamy.
How long can the salad sit out before serving?
Since it contains seafood and dairy, keep the salad refrigerated until just before serving, ideally no more than one hour at room temperature to ensure food safety.
What kind of shrimp works best?
Medium to large cooked shrimp, peeled and deveined, with tails removed, work best. They offer a nice bite and integrate smoothly with the other salad ingredients.
Can I add other vegetables to the salad?
Definitely! Chopped celery, radishes, or even bell peppers can add extra crunch and color without overpowering the delicate flavors.
Final Thoughts
I hope you’re as excited to try this Creamy Cucumber Shrimp Salad Recipe as I am to share it with you. It’s one of those dishes that surprises you with how fresh, flavorful, and satisfying it is—perfect for any time you want something quick but special. Give it a go, and I promise it’ll become a favorite in your kitchen just like it is in mine!
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Creamy Cucumber Shrimp Salad Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Creamy Cucumber Shrimp Salad is a refreshing and light dish perfect for warm weather or anytime you want a quick, no-cook meal. Featuring tender cooked shrimp combined with crisp cucumber, tangy red onion, and fresh dill, all tossed in a zesty sour cream and mayonnaise dressing, this salad is both flavorful and satisfying. It’s an ideal option for a light lunch, a side dish, or served over greens for an easy seafood salad.
Ingredients
Seafood and Vegetables
- 1 pound cooked shrimp (peeled, deveined, tails removed)
- 1 large cucumber (thinly sliced or chopped)
- ¼ cup red onion (thinly sliced)
- ¼ cup fresh dill (chopped)
Dressing
- ½ cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Combine the main ingredients: In a large bowl, mix together the cooked shrimp, thinly sliced or chopped cucumber, thinly sliced red onion, and freshly chopped dill to create the base of the salad.
- Prepare the dressing: In a separate small bowl, whisk the sour cream or Greek yogurt with mayonnaise, lemon juice, Dijon mustard, and a pinch of salt and pepper until the mixture is smooth and creamy.
- Dress the salad: Pour the creamy dressing over the shrimp and vegetable mixture. Gently toss everything together to ensure all ingredients are evenly coated with the dressing without breaking the shrimp or bruising the cucumber.
- Chill and meld flavors: Cover the bowl and refrigerate for at least 20 minutes. This chilling step allows the flavors to marry and the salad to chill nicely for serving.
- Serve: Serve the salad cold as a light meal on its own, a refreshing side dish, or over a bed of fresh greens for added texture and volume.
Notes
- For added crunch and freshness, consider including chopped celery or radishes.
- This salad keeps well refrigerated for up to 2 days, making it great for meal prep, picnics, or potlucks.
- Adjust the seasoning after chilling as flavors may mellow.
- Use Greek yogurt for a healthier alternative, or sour cream for a richer taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
