Best Cucumber Shrimp Salad

I’ve been making this cucumber shrimp salad on repeat lately, and I can’t get enough of how the fresh dill and zesty lime juice bring everything together. It’s one of those recipes that feels fancy enough for guests but is actually super easy to throw together on a busy weeknight. Trust me, once you try this creamy, refreshing combo, it’ll become your new go-to summer dish!

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Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 110-130 g
• Fat: 55-65 g
• Carbohydrates: 18-25 g

Ingredients

For the dressing:

• 1/2 cup mayonnaise
• 1/3 cup sour cream
• 1 tablespoon lime zest
• 3 tablespoons lime juice
• 3 tablespoons fresh dill, minced
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika

For the salad:

• 2 lb large shrimp, peeled and deveined
• 1 large English cucumber, halved and sliced
• 4 scallions, thinly sliced
• 1/2 cup celery, finely diced

Step 1: Prepare the Creamy Herb Dressing

• 1/2 cup mayonnaise
• 1/3 cup sour cream
• 1 tablespoon lime zest
• 3 tablespoons lime juice
• 3 tablespoons fresh dill, minced
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika

In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lime zest, and lime juice until smooth and well combined.

Stir in the minced garlic, fresh dill, salt, black pepper, and smoked paprika.

Taste and adjust seasonings as needed.

Set the dressing aside at room temperature while you prepare the remaining ingredients.

I find that letting the dressing sit for a few minutes allows the flavors to meld beautifully before combining with the other components.

Step 2: Cook and Chill the Shrimp

• 2 lb large shrimp, peeled and deveined

Bring a large pot of salted water to a rolling boil over high heat.

Add the shrimp and cook for 2-3 minutes, just until they turn pink and opaque throughout—avoid overcooking or they'll become tough and rubbery.

Using a slotted spoon, immediately transfer the cooked shrimp to a bowl of ice water and let them sit for 3 minutes to stop the cooking process and lock in their tender texture.

Drain the shrimp well in a colander and pat dry with paper towels.

Step 3: Prep the Fresh Vegetables

• 1 large English cucumber, halved and sliced
• 4 scallions, thinly sliced
• 1/2 cup celery, finely diced

While the shrimp cools, prepare your vegetables for maximum freshness.

Halve the English cucumber lengthwise and slice into half-moons about 1/4-inch thick.

Thinly slice the scallions, separating the white and light green parts from the dark green tops—I reserve the dark green parts to sprinkle on top for a pop of color and fresh onion flavor.

Finely dice the celery into small, uniform pieces so it distributes evenly throughout the salad.

Step 4: Assemble the Salad

• cooked shrimp from Step 2
• prepared vegetables from Step 3
• creamy herb dressing from Step 1

In a large bowl, gently combine the cooled shrimp from Step 2 with the sliced cucumbers, diced celery, and most of the scallions (reserve some dark green tops for garnish).

Pour the creamy herb dressing from Step 1 over the mixture and toss gently but thoroughly to coat everything evenly.

Take care not to break up the shrimp or crush the cucumber slices—fold everything together with a gentle hand.

Taste and adjust seasoning if needed, then transfer to a serving platter or individual bowls.

Step 5: Finish and Serve

Garnish the salad with the reserved dark green scallion tops for a fresh, vibrant finish.

Serve immediately while everything is still cool and crisp.

This salad is best enjoyed fresh, though any leftovers can be refrigerated for up to 1 day—just note that the cucumber will release some liquid over time, so you may want to drain it and add a splash of fresh lime juice before serving the next day.

Best Cucumber Shrimp Salad

Delicious Best Cucumber Shrimp Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 6 servings

Calories 975 kcal

Ingredients

  

For the dressing:

• 1/2 cup mayonnaise
• 1/3 cup sour cream
• 1 tablespoon lime zest
• 3 tablespoons lime juice
• 3 tablespoons fresh dill, minced
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika

For the salad:

• 2 lb large shrimp, peeled and deveined
• 1 large English cucumber, halved and sliced
• 4 scallions, thinly sliced
• 1/2 cup celery, finely diced

Instructions

 

• In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lime zest, and lime juice until smooth and well combined. Stir in the minced garlic, fresh dill, salt, black pepper, and smoked paprika. Taste and adjust seasonings as needed. Set the dressing aside at room temperature while you prepare the remaining ingredients. I find that letting the dressing sit for a few minutes allows the flavors to meld beautifully before combining with the other components.
• Bring a large pot of salted water to a rolling boil over high heat. Add the shrimp and cook for 2-3 minutes, just until they turn pink and opaque throughout—avoid overcooking or they'll become tough and rubbery. Using a slotted spoon, immediately transfer the cooked shrimp to a bowl of ice water and let them sit for 3 minutes to stop the cooking process and lock in their tender texture. Drain the shrimp well in a colander and pat dry with paper towels.
• While the shrimp cools, prepare your vegetables for maximum freshness. Halve the English cucumber lengthwise and slice into half-moons about 1/4-inch thick. Thinly slice the scallions, separating the white and light green parts from the dark green tops—I reserve the dark green parts to sprinkle on top for a pop of color and fresh onion flavor. Finely dice the celery into small, uniform pieces so it distributes evenly throughout the salad.
• In a large bowl, gently combine the cooled shrimp from Step 2 with the sliced cucumbers, diced celery, and most of the scallions (reserve some dark green tops for garnish). Pour the creamy herb dressing from Step 1 over the mixture and toss gently but thoroughly to coat everything evenly. Take care not to break up the shrimp or crush the cucumber slices—fold everything together with a gentle hand. Taste and adjust seasoning if needed, then transfer to a serving platter or individual bowls.
• Garnish the salad with the reserved dark green scallion tops for a fresh, vibrant finish. Serve immediately while everything is still cool and crisp. This salad is best enjoyed fresh, though any leftovers can be refrigerated for up to 1 day—just note that the cucumber will release some liquid over time, so you may want to drain it and add a splash of fresh lime juice before serving the next day.