Picture a bright summer day, the sun on your skin, and the fresh scent of coastal breezes. This cucumber shrimp salad strikes the perfect balance between light and refreshinga delightful dish that everyone seems to be raving about lately. Ideal for those warm afternoons when you crave something cool and invigorating.
Imagine tender shrimp paired with crisp cucumbers, all tossed together in a zesty dressing. It’s like your favorite picnic side, but made even easier with just a handful of ingredients and zero cooking fuss. You can mix in ripe avocado for creaminess or a sprinkle of feta for a salty twist that will have your family reaching for seconds.
I started whipping this up for summer barbecues back in 2015, and it quickly became a staple. The first time I served it, my cousin declared it the “best salad ever” while reaching for another scoop. The secret? Marinating the shrimp just a bit in lime juice enhances their flavor beautifully. After testing countless versions over the years, I promise this one will soon become a favorite in your home, too.
Yesica Andrews
Cucumber Shrimp Salad: Fresh and Irresistible Delight
This Cucumber Shrimp Salad is a bright, flavorful mix perfect for any occasion. Featuring tender shrimp combined with crisp cucumber, fresh dill, and a creamy lime dressing, this cucumber shrimp salad recipe is a refreshing chilled cucumber shrimp salad that’s both satisfying and healthy. It’s ideal as a light dinner or a crowd-pleasing summer side dish.
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
Method
Combine mayonnaise, sour cream, lime zest and juice, dill, Dijon mustard, minced garlic, kosher salt, and a pinch of pepper in a bowl; mix thoroughly and chill.
Bring a large pot of water to a rolling boil.
Add the shrimp to the boiling water and cook just until they turn pink and are opaque, about 2 to 3 minutes.
Prepare a large bowl of ice water while shrimp are cooking.
Using a slotted spoon, transfer the cooked shrimp into the ice water to stop the cooking and cool completely; leave for 3 minutes.
Drain the shrimp well and cut into bite-sized pieces.
In a mixing bowl, combine chopped shrimp, diced cucumber, sliced green onions, and the chilled dressing.
Gently toss everything together until all ingredients are evenly coated with the creamy lime dressing.
Serve immediately or refrigerate until ready to enjoy.
Notes
For the best flavor, use a fresh, juicy lime; if using small Mexican or Persian limes, consider using two to reach the needed amount of zest and juice.
Why You’ll Love This Recipe
Perfect for Warm Days: This refreshing chilled cucumber shrimp salad is light and invigorating, making it perfect for summer gatherings.
Family-Friendly: With familiar flavors of shrimp and creamy lime dressing, your family will ask for seconds!
Simple and Quick: Whip it up in just 30 minutes with minimal fuss, making it an excellent choice for weeknight dinners.
Versatile: Feel free to mix in variations like avocado for creaminess or feta for a salty kick, perfect for a simple yet delicious meal.
Key Ingredients and Tools
Gathering your ingredients before you start makes the process smoother and more enjoyable. Here’s what you’ll need:
Shrimp: 2 pounds of peeled and deveined shrimp for that juicy texture.
Cucumber: An English cucumber, diced small, brings that refreshing crunch.
Green Onions: Thinly sliced for a pop of flavor and color.
Creamy Lime Dressing: A simple mix of mayonnaise, sour cream, lime juice, dill, mustard, garlic, and salt it’s what ties everything together!
Helpful Tools
A large pot for boiling the shrimp.
An ice bath setup (just ice and water in a bowl) to quickly cool the shrimp.
A mixing bowl for combining everything beautifully.
How It Works Step-by-Step
Make the Dressing: In a mixing bowl, combine ⅓ cup mayonnaise, ⅓ cup sour cream, lime zest, lime juice, dill, Dijon mustard, minced garlic, and salt. Mix until creamy and well-blended. If you’d like, pop it into the fridge while you prepare the rest.
Cook the Shrimp: Bring a pot of water to a boil and add the shrimp. Cook for about 2-3 minutes, until they turn pink and are cooked through. Remember, overcooking can lead to rubbery shrimp!
Ice Water Bath: Prepare a bowl of ice water while the shrimp are cooking. Once done, use a skimmer to transfer the shrimp into the ice bath for about 3 minutes to cool them quickly. Then, chop the shrimp into bite-sized pieces.
Combine It All: In your mixing bowl, toss together the chopped shrimp, diced cucumber, green onions, and creamy dressing until everything is evenly coated. Voilà your cucumber shrimp salad is ready!
Tweaks and Substitutions
This cucumber shrimp salad recipe is wonderfully adaptable. Here are some ideas if you’d like to mix things up:
Add Avocado: For an easy cucumber shrimp avocado salad, simply fold in some diced ripe avocado for that creamy richness.
Feta and Olives: Incorporate feta cheese and olives for a Mediterranean twist. They add a delightful salty contrast.
Herbs Galore: Swap out dill for other herbs such as parsley or cilantro to change the flavor profile.
Serving and Storage Tips
This salad is meant to be enjoyed fresh, but storing leftovers can help you savor it a bit longer!
Serving Suggestions
Storage Tips
Serve in cucumber cups for a fun party cucumber shrimp salad or as a side dish at your next barbecue.
Keep in the fridge in an airtight container for up to 2 days. Note that the dressing may make the cucumbers a little watery over time.
Final Thoughts
Cooking can be such a joyous experience when you whip up delightful dishes like this cucumber shrimp salad. Embrace the kindness of simplicity while making it your own. From summer picnics to everyday dinners, I hope this dish brings warmth and cheer to your table just as it has mine. Dive in and enjoy this refreshing treasure of a salad!
Expert Says
Cucumber shrimp salad is not only refreshing but also a low-calorie option rich in hydration. Cucumbers contain about 95% water, contributing to overall hydration, while shrimp are an excellent source of lean protein. This balance makes the dish a perfect choice for light meals or warm weather gatherings.
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The Journey to My Perfect Cucumber Shrimp Salad
This cucumber shrimp salad took me a few rounds to nail down, with one batch that turned out far too salty – a lesson in seasoning right! Each attempt brought me closer to a light, refreshing dish that captures summer on a plate and a flavor balance my family loves.
FAQs ( Cucumber Shrimp Salad )
What type of shrimp should I use?
For this recipe, use fresh or frozen shrimp that are peeled and deveined. Large shrimp have a nice texture, but medium-sized shrimp work well too. If using frozen shrimp, ensure they are fully thawed before cooking.
Can I make this salad ahead of time?
Yes, you can prepare this dish a few hours in advance. Just keep it refrigerated until serving. Though it’s best enjoyed fresh, the flavors will meld beautifully if given a little time.
What should I serve it with?
This meal pairs wonderfully with crusty bread or over a bed of mixed greens. It also works well as a refreshing side dish for grilled meats or seafood, adding a light and healthy touch.
Is it gluten-free?
Yes, this recipe is naturally gluten-free, making it a great option for those with gluten sensitivities. Just double-check your vinegar and seasoning brands to ensure they’re gluten-free.
What ingredients are essential?
Key ingredients include shrimp, cucumbers, and a dressing with a tangy flavor. Fresh herbs like dill or cilantro can elevate the taste, so don’t skip out on those if you can!
Conclusion
You’ll love how this cucumber shrimp salad comes together in just 30 minutes, bringing a burst of flavor that screams summer! The crunch of cucumbers paired with tender shrimp creates a dish that’s as satisfying as it is refreshing.
For a twist, try swapping the dill yogurt dressing with a tangy vinaigrette, or add some tropical mango for a fun summer flair. And remember, this salad stays fresh in the fridge for a couple of daysjust be mindful that the cucumbers can get a bit watery. A little trick I learned from my aunt: serve it in cute cucumber cups for parties, and watch your guests swoon!
I’d love to hear how your version turned out! Did you grow up with something similar? Share your photos or memories, and don’t forget to save or share this recipe with someone who’d enjoy it just as much. Happy cooking!
