Introduction

This Easy 15-Minute Cucumber Shrimp Salad is the perfect summer lunch, combining crisp cucumbers, tender shrimp, and a zesty dressing for a refreshing meal. It’s a light, protein-packed dish that comes together with minimal effort. For another quick, flavorful salad option, try the Beet Salad with Feta, Cucumbers, and Dill Recipe.

Ingredients

This refreshing Cucumber Shrimp Salad combines crisp cucumber, tender shrimp, and a creamy, zesty dressing for a light and satisfying dish.

2 pounds shrimp (peeled and deveined)
1 English cucumber (small diced)
3 green onions (thinly sliced)
⅓ cup mayonnaise
⅓ cup sour cream (or plain Greek yogurt)
1 large lime (zested and juiced (about 2 teaspoons zest and 2 tablespoons juice))
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
1 garlic clove (minced)
¼ teaspoon kosher salt

Timing

Prep Time	15 minutes
Cook Time	5 minutes
Total Time	20 minutes

Context: This Cucumber Shrimp Salad recipe is ready in about 20 minutes, making it roughly 25% faster than many similar chilled seafood salads that require marinating or more complex prep.

Step-by-Step Instructions

Step 1 — Prep the Shrimp

Pat the shrimp dry with paper towels. This ensures they sear properly instead of steaming. Season them lightly with salt and pepper just before cooking.

Step 2 — Cook the Shrimp

Heat a skillet over medium-high heat with a tablespoon of oil. Add the shrimp in a single layer, cooking for 1–2 minutes per side until they turn pink and opaque. The internal temperature should reach 120°F (49°C) for perfect doneness.

Tip: Do not overcrowd the pan. Cook in batches if necessary to avoid steaming.

Step 3 — Chill the Shrimp

Transfer the cooked shrimp to a plate and spread them out. Let them cool to room temperature, then refrigerate for at least 15 minutes. Chilled shrimp will keep your cucumber shrimp salad crisp and refreshing.

Step 4 — Prepare the Vegetables

Thinly slice the cucumbers and red onion. If using English cucumbers, you can leave the skin on for extra color and nutrients. For a milder onion flavor, soak the slices in ice water for 10 minutes, then drain and pat dry.

Step 5 — Make the Dressing

In a small bowl, whisk together olive oil, fresh lemon juice, minced dill (or parsley), and a touch of Dijon mustard. Season with salt and pepper to taste. Let the dressing sit for 5 minutes to allow the flavors to meld.

Step 6 — Combine and Toss

In a large mixing bowl, combine the chilled shrimp, sliced cucumbers, onion, and any other additions like cherry tomatoes or avocado. Drizzle the dressing over the top.

Step 7 — Gently Toss and Serve

Using a large spoon or salad tongs, gently toss all the ingredients until evenly coated with the dressing. Be careful not to break the shrimp. Taste and adjust seasoning with an extra pinch of salt or a squeeze of lemon if needed.

Serve your cucumber shrimp salad immediately on its own or over a bed of greens for a complete, light meal.

Nutritional Information

Calories	~210 kcal
Protein	~18 g
Carbohydrates	~8 g
Fat	~12 g
Fiber	~2 g
Sodium	~480 mg

This refreshing cucumber shrimp salad is a good source of protein and vitamin C. The values are approximate and can vary based on specific ingredients and portion sizes used.

Healthier Alternatives

This refreshing Cucumber Shrimp Salad is wonderfully adaptable. Here are simple ingredient swaps to tailor it to your dietary preferences or what you have on hand.

Protein Swap: Grilled Chicken or Tofu — Replace the shrimp with diced grilled chicken for a heartier option or cubed baked tofu for a plant-based version. Both absorb the dressing beautifully.
Lower-Carb Option: Zucchini Noodles — Instead of serving over greens, create a base with spiralized zucchini noodles (zoodles) for a lighter, low-carb meal that still offers a satisfying crunch.
Dairy-Free Dressing: Coconut Yogurt or Tahini — Swap mayonnaise or sour cream in the dressing for unsweetened coconut yogurt for tanginess, or thinned tahini for a rich, nutty flavor.
Gluten-Free Assurance: Tamari — If your recipe calls for soy sauce, use gluten-free tamari instead to keep the savory umami note without the gluten.
Low-Sodium Twist: Fresh Herbs & Citrus — Reduce or omit added salt and boost flavor with a generous handful of fresh dill or cilantro and an extra squeeze of lime or lemon juice.
Extra Veggie Boost: Avocado or Radish — Add creamy diced avocado for healthy fats or thinly sliced radishes for an extra peppery crunch and vibrant color.
Lighter Dressing: Greek Yogurt Base — Use plain Greek yogurt instead of mayo for a protein-packed, tangy dressing with fewer calories and a thicker consistency.

Serving Suggestions

Pair this refreshing cucumber shrimp salad with grilled proteins like lemon-herb chicken or seared salmon for a complete, light summer meal.
Serve it as a stunning starter for a dinner party, presented in martini glasses or on a bed of butter lettuce leaves for elegant plating.
Pack it for a picnic or potluck; it travels well in a sealed container and stays crisp, making it a perfect make-ahead dish.
Transform it into a hearty lunch by stuffing it into a whole-wheat pita pocket or wrapping it in a large flour tortilla for a shrimp salad wrap.
Offer it alongside crusty bread, like a baguette or garlic toast, to scoop up the delicious, creamy dressing.
Turn it into a party appetizer by serving it on endive leaves, cucumber rounds, or crispy wonton cups for easy, elegant finger food.

This versatile cucumber shrimp salad shines in many settings. For a casual weeknight dinner, simply spoon it over a bowl of mixed greens. To elevate it for guests, consider garnishing with extra dill, a sprinkle of paprika, or a few whole shrimp on top for visual appeal.

Common Mistakes to Avoid

Mistake: Using watery, large-seeded cucumbers. Fix: Opt for English or Persian cucumbers and salt slices to draw out excess moisture.
Mistake: Overcooking the shrimp until rubbery. Fix: Cook just until opaque and pink, then shock in ice water to stop the cooking.
Mistake: Dressing the salad too early. Fix: Combine the dressing and salad components just before serving to maintain crispness.
Mistake: Skipping the marinating step for the shrimp. Fix: Briefly marinate cooked shrimp in lemon juice or dressing to boost flavor absorption.
Mistake: Using a one-note, creamy dressing. Fix: Balance with a bright vinaigrette featuring citrus, fresh herbs, and a touch of honey.
Mistake: Neglecting to properly dry ingredients. Fix: Pat shrimp and cucumbers thoroughly dry to prevent a diluted, soggy salad.
Mistake: Chopping herbs too far in advance. Fix: Chop delicate herbs like dill or cilantro right before adding to preserve their vibrant color and aroma.
Mistake: Forgetting to season in layers. Fix: Season the shrimp while cooking, the cucumbers after salting, and the final dish to taste.
Mistake: Serving immediately without letting flavors meld. Fix: Let the dressed Cucumber Shrimp Salad rest for 5-10 minutes in the fridge for the best flavor integration.

Storing Tips

Fridge: Store your Cucumber Shrimp Salad in an airtight container in the refrigerator for up to 2 days. For best quality, keep the dressing separate and toss just before serving.
Freezer: Freezing is not recommended for this salad. The fresh cucumber and shrimp will become mushy and watery upon thawing, ruining the texture.
Reheat: This Cucumber Shrimp Salad is designed to be served cold. Do not reheat it, as this will cook the cucumber and overcook the shrimp. Always ensure shrimp is cooked to a safe internal temperature of 145°F (63°C) before adding to the salad.

For optimal food safety, do not leave the prepared salad at room temperature for more than 2 hours (or 1 hour if the ambient temperature is above 90°F).

Conclusion

This refreshing Cucumber Shrimp Salad is the perfect light and healthy meal for any occasion. We hope you love this simple recipe as much as we do! Give it a try and let us know what you think in the comments. Don’t forget to subscribe for more easy recipes like our Beet Salad With Feta Cucumbers and Dill Recipe.