Name: Cucumber Shrimp Salad
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Ingredients: 2 pounds large peeled and deveined raw shrimp (21 to 30 per pound); 2 medium celery stalks (finely chopped (about 2/3 cup)); 1/4 cup mayonnaise; 1/4 cup plain Greek yogurt or sour cream; 2 tablespoons fresh chives (finely chopped); 2 tablespoons fresh dill (finely chopped); 2 tablespoons freshly squeezed lemon juice (about 1 medium lemon); 2 teaspoons Dijon mustard; 1/2 teaspoon kosher salt (plus more to taste); 1 medium English cucumber (thinly sliced, or 6 Persian cucumbers (about 3 cups)); Freshly ground black pepper (to taste)

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This Cucumber Shrimp Salad is a refreshing, light dish perfect for warm days or as a vibrant lunch option. The tender, juicy shrimp combined with crisp cucumbers and a tangy herb dressing creates a delightful contrast of textures and flavors that will leave you wanting more.

It’s quick to prepare, making it ideal for busy weeknights or as a crowd-pleaser at gatherings. The bright lemon and fresh dill lend a garden-fresh aroma, while the creamy yogurt and mayonnaise dressing tie everything together effortlessly.

Why You’ll Love This Recipe

Ready in under 20 minutes, perfect for fast, healthy meals.
The combination of shrimp and cucumber offers a balanced, refreshing taste and satisfying bite.
Rich in protein and fresh herbs, it’s a light yet nourishing option for lunch or dinner.

Ingredients

Raw shrimp: 2 pounds of large peeled and deveined shrimp provide the protein and a tender seafood flavor.
Celery stalks: 2 medium stalks, finely chopped, add a fresh, crisp texture that complements the shrimp.
Mayonnaise: 1/4 cup adds creaminess and richness to the salad dressing.
Plain Greek yogurt or sour cream: 1/4 cup creates a tangy and smooth texture with added probiotics.
Fresh chives: 2 tablespoons finely chopped impart a mild onion flavor and freshness.
Fresh dill: 2 tablespoons finely chopped provide aromatic and slightly citrusy herbal notes.
Freshly squeezed lemon juice: 2 tablespoons from 1 medium lemon give bright acidity to balance the dressing.
Dijon mustard: 2 teaspoons introduce a subtle heat and depth to the dressing’s flavor.
Kosher salt: 1/2 teaspoon for seasoning, with additional salt to taste enhancing all flavors.
English cucumber or Persian cucumbers: 1 medium English or 6 Persian, thinly sliced crosswise, offer crispness and freshness.
Freshly ground black pepper: To taste, adding mild heat and complexity.

Instructions

Boil and cool the shrimp: Bring a large pot of salted water to a rolling boil and add the shrimp. Boil fresh shrimp for about 1 1/2 minutes or frozen shrimp for 3 minutes, until they turn pink and opaque. This quick cooking keeps shrimp juicy and tender. Immediately drain and run under cold water to cool rapidly, which stops the cooking process and maintains the perfect texture. Lay the shrimp on paper towels to dry before chilling in the refrigerator.
Prepare the creamy herb dressing: In a large bowl, combine finely chopped celery, mayonnaise, Greek yogurt, fresh chives, fresh dill, lemon juice, Dijon mustard, and kosher salt. Stir these ingredients thoroughly to develop a smooth, well-balanced dressing bursting with fresh herbal and tangy citrus notes that complement the shrimp perfectly.
Combine shrimp with cucumber and dressing: Add the chilled shrimp and thinly sliced cucumbers to the bowl with dressing. Gently toss everything until the shrimp and cucumbers are well coated. This step ensures each bite delivers harmonious flavor and texture, with the refreshing crunch of cucumber enhancing the succulent shrimp.
Season to taste: Finally, taste the salad and adjust the seasoning by adding more kosher salt and freshly ground black pepper if needed. Proper seasoning is crucial to elevate the flavors, while keeping the dish balanced and vibrant.

You Must Know

Use fresh or properly thawed shrimp for the best texture and flavor.
The salad tastes best when chilled for at least 15 minutes before serving, allowing flavors to meld.
Overcooking shrimp will make them rubbery; precise timing is key when boiling.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. To maintain freshness, add cucumbers just before serving if planning to store longer.

Serving Suggestions

Serve this salad over a bed of mixed greens or alongside crusty bread for a light lunch. It also pairs wonderfully as a refreshing side dish for grilled seafood or chicken dinners.

Professional Tips

For extra depth, add a teaspoon of finely grated lemon zest to the dressing.
If preferred, swap out dill for fresh tarragon or parsley for a different herbal profile.
Use peeled shrimp tails for a more elegant presentation.

FAQs

What to do with salad shrimp?: Toss them into salads, pasta, tacos, stuffed avocados, lettuce wraps, or mix with mayo and cucumber for a quick shrimp salad.
What is cucumber namasu?: A Japanese pickled cucumber salad made with rice vinegar, sugar, and salt — light, tangy, and refreshing. Often served as a side dish.
what to make with salad shrimp?: Shrimp salad sandwiches, cucumber shrimp bites, shrimp pasta salad, or a simple shrimp and avocado bowl.
how to make shrimp salad with cucumber?: Mix cooked salad shrimp with diced cucumber, red onion, lemon juice, dill, and a light mayo or Greek yogurt dressing. Chill and serve cold.
Can I prepare this salad ahead of time?: Yes, but it’s best to prepare shrimp and dressing separately then combine shortly before serving to keep cucumbers crisp.
How do I prevent the cucumbers from making the salad watery?: Use thin slices and optionally drain cucumbers on paper towels before mixing to reduce excess moisture.