Crunchy Cucumber Shrimp Salad

Share the love

When life gets hectic, this vibrant shrimp salad swoops in to save the day. It’s the ultimate fusion of plump shrimp, fresh cucumbers, and a tangy lime-dill dressing that dances on your taste buds. Ready in under 30 minutes, this gem proves that healthy eating doesn’t have to be complicated.

Table of Contents

Why You’ll Love This Recipe

Speed Demon: From counter to table in just 30 minutes flat
Meal Prep Champion: Actually tastes better tomorrow (yes, really!)
Dietary Darling: Naturally gluten-free, keto-approved, and totally adaptable
Social Star: Wins hearts at gatherings, or makes a perfect solo lunch

Real talk: My veggie-skeptic kids polish this off—especially those stubborn cucumber avoiders!

What You’ll Need

For the Salad:

1 lb (450g) medium shrimp, peeled and deveined (frozen works perfectly)
1 large English cucumber (or 4 Persian ones), cut into crisp dice (~2½ cups)
3 green onions, sliced thin for delicate flavor
¼ cup fresh dill, finely chopped (or 1 tbsp dried if that’s what you’ve got)

Creamy Dreamy Lime-Dill Dressing:

⅓ cup (80g) mayonnaise (avocado oil mayo is my secret weapon)
⅓ cup (80g) sour cream (or Greek yogurt for extra protein)
Zest + juice of 1 plump lime (2 tsp zest + 2 tbsp juice)
1 tbsp Dijon mustard for subtle kick
1 garlic clove, minced fine
½ tsp kosher salt
¼ tsp freshly ground black pepper

Jazz It Up:

1 avocado, diced and brightened with lime
½ cup radishes, sliced paper-thin for peppery crunch
1 tsp red pepper flakes (for thrill-seekers)

Let’s Make Magic Happen

1. Perfectly Poached Shrimp

Fire up a pot of salted water to a rolling boil. Drop in the shrimp and watch them transform—about 2-3 minutes until they’re pink and perky. Chef’s Secret: Float a lemon wedge or sprinkle of Old Bay in the water for next-level flavor!

2. Ice Bath Bliss

Create a polar plunge for your shrimp: Fill a bowl with ice water and escort the cooked shrimp over with a slotted spoon. Let them chill for 3 minutes, then drain and pat dry like you mean it. Chop into bite-sized pieces.

3. Dressing Alchemy

In a bowl, whisk mayo, sour cream, lime zest, lime juice, Dijon, garlic, salt, and pepper until silky smooth. Taste and tinker—more lime for brightness, salt for depth.

4. The Grand Assembly

In your biggest mixing bowl, unite shrimp, cucumber, green onions, dill, and that gorgeous dressing. Fold gently until everything’s glossy and well-acquainted. Stir in avocado or radishes if you’re feeling fancy.

Creative Serving Ideas

Lettuce Boat Life: Nestle in crisp lettuce cups for elegant finger food
Tomato Transformation: Stuff hollowed beefsteak tomatoes for a stunning presentation
Cracker Companion: Pair with almond flour crackers for satisfying crunch
Green Foundation: Serve over a bed of peppery arugula for a complete meal

Janet’s Pro Moves

Shrimp Wisdom: Stick with medium (41/50 count) shrimp—they hold their own
Cucumber Savvy: Scoop the seeds if water content worries you
Dairy-Free Pivot: Unsweetened coconut yogurt stands in beautifully for sour cream
Prep Prowess: Knock out dressing and veggie prep the night before

Keeping It Fresh

Fridge Storage: Sealed tight, this beauty stays prime for 3-4 days (stir before serving)
Freezer Fix: Skip cucumbers for freezing. Dressed shrimp alone freezes up to 1 month—thaw overnight

Crisp & Quick Recipe Card

PREP: 15 mins | COOK: 10 mins | TOTAL: 25 mins
SERVINGS: 4 | DIET: Gluten-Free, Keto

Ingredients

Salad

1 lb (450g) raw shrimp, peeled + deveined
1 large English cucumber, diced
3 green onions, thinly sliced
¼ cup fresh dill, chopped

Dressing

⅓ cup mayonnaise
⅓ cup sour cream
Zest + juice of 1 lime
1 tbsp Dijon mustard
1 garlic clove, minced
½ tsp kosher salt
¼ tsp black pepper

Quick Steps

Shrimp: Boil 2-3 minutes, ice bath, drain, chop
Dressing: Whisk everything smooth
Combine: Toss and chill

Nutrition Facts (Per Serving)

Switch It Up

Protein Swap: Try sweet crab or tender chicken
Herb Play: Experiment with parsley, cilantro, or mint
Crunch Factor: Sprinkle with toasted almond slivers