Introduction

This Easy 15-Minute Cucumber Shrimp Salad is the ultimate solution for a refreshing, no-fuss summer lunch. Combining crisp cucumbers, tender shrimp, and a light, zesty dressing, it’s a protein-packed meal that comes together in minutes. For another quick and vibrant salad option, try this 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 is ready in about 20 minutes, making it roughly 25% faster than many similar chilled seafood salad recipes.

Step-by-Step Instructions

Step 1 — Prepare the Shrimp

Pat the shrimp completely dry with paper towels. This is crucial for getting a good sear. Season them generously with salt and pepper just before cooking.

Step 2 — Cook the Shrimp

Heat a tablespoon of oil in a large skillet over medium-high heat. Add the shrimp in a single layer, cooking for 1–2 minutes per side until they are pink, opaque, and curled into a “C” shape. Transfer them to a plate to cool completely.

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

Step 3 — Slice the Cucumbers

While the shrimp cools, wash and thinly slice the cucumbers. For the best texture in your Cucumber Shrimp Salad, you can leave the skin on for color and nutrients, or peel them if preferred.

Step 4 — Make the Dressing

In a small bowl, whisk together the dressing ingredients: olive oil, lemon juice, minced garlic, dill, salt, and pepper. Taste and adjust the seasoning to your preference. A simple, bright dressing lets the fresh flavors shine.

Step 5 — Combine the Salad

In a large mixing bowl, combine the cooled shrimp, sliced cucumbers, and any other additions like red onion or avocado. Pour the dressing over the top.

Step 6 — Toss and Chill

Gently toss everything until evenly coated with the dressing. For the most flavorful result, cover the bowl and let the Cucumber Shrimp Salad chill in the refrigerator for at least 15–20 minutes before serving. This allows the flavors to meld.

Step 7 — Serve and Garnish

Give the salad a final toss and transfer it to a serving platter or individual bowls. Garnish with extra fresh dill or a lemon wedge for a beautiful, fresh presentation.

Nutritional Information

Calories	~220 kcal
Protein	~18 g
Carbohydrates	~8 g
Fat	~12 g
Fiber	~2 g
Sodium	~480 mg

Note: These values are estimates for one serving of this Cucumber Shrimp Salad, based on typical ingredients and preparation. Actual nutrition can vary based on specific brands and ingredient proportions.

Healthier Alternatives

This refreshing Cucumber Shrimp Salad is wonderfully adaptable. Here are simple ingredient swaps to tailor it to different dietary needs without sacrificing flavor.

Protein Swap: Grilled Chicken or Chickpeas — Use shredded grilled chicken for a different lean protein, or chickpeas for a hearty, plant-based version with a pleasant, earthy note.
Lower-Carb Base: Zucchini Noodles or Butter Lettuce Cups — Replace the cucumber ribbons with spiralized zucchini for a similar crunch, or serve the salad in crisp butter lettuce cups for a light, handheld meal.
Dairy-Free Dressing: Avocado or Tahini Base — Mash a ripe avocado with lime juice for a creamy, rich texture, or use tahini thinned with water and lemon for a nutty, savory dressing.
Gluten-Free Assurance: Tamari or Coconut Aminos — If your recipe includes soy sauce, swap it for gluten-free tamari or coconut aminos, which adds a slightly sweeter, umami depth.
Lower-Sodium Option: Fresh Herbs & Citrus — Reduce or omit added salt and boost flavor with a generous handful of fresh dill or mint and an extra squeeze of lemon or lime juice.
Lighter Mayo: Greek Yogurt or Light Mayo — Substitute half or all of the mayonnaise with plain Greek yogurt for extra protein and tang, or use a light mayo variety.
Extra Veggies: Radish or Jicama — Add thinly sliced radishes for a peppery bite or matchstick jicama for a sweet, crunchy contrast to the cucumber and shrimp.

Serving Suggestions

Pair this refreshing cucumber shrimp salad with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio to complement its citrus notes.
Serve it as a light main course for a summer lunch, or as an elegant starter for a dinner party.
For a heartier meal, plate it over a bed of mixed greens, quinoa, or alongside crusty bread for dipping into the dressing.
Transform it into lettuce wraps or stuff it into avocado halves for a low-carb, visually appealing presentation.
Pack it for a picnic or potluck in a sealed container; it travels well and stays crisp.
Garnish with extra fresh dill or chopped chives and a lemon wedge on the side for a bright, restaurant-quality finish.

This versatile cucumber shrimp salad shines on its own but easily adapts to create a complete and satisfying meal for any warm-weather occasion.

Common Mistakes to Avoid

Mistake: Using watery, large-seeded cucumbers. Fix: Opt for English or Persian cucumbers and salt-drain slices to prevent a soggy salad.
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 ingredients right before serving to maintain crisp texture.
Mistake: Skipping the step to devein the shrimp. Fix: Always remove the dark intestinal vein for a cleaner taste and better presentation.
Mistake: Using a one-note, mayonnaise-heavy dressing. Fix: Brighten it with citrus juice, fresh herbs like dill, and a touch of honey or mustard.
Mistake: Not patting the shrimp and cucumber dry. Fix: Thoroughly dry both to help the dressing cling properly instead of sliding off.
Mistake: Forgetting to season each component. Fix: Season the shrimp while cooking and the cucumbers after draining for layered flavor.
Mistake: Serving immediately without letting flavors meld. Fix: Let the dressed Cucumber Shrimp Salad chill for 10-15 minutes before serving.

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 if possible and toss just before serving. Ensure your fridge is at or below 40°F (4°C) for food safety.
Freezer: Freezing is not recommended for this Cucumber Shrimp Salad. The fresh cucumbers and shrimp will become watery and lose their crisp, pleasant texture upon thawing.
Reheat: This salad is designed to be served cold. Reheating is not advised as it will cook the cucumbers and make the shrimp rubbery. If the salad has become too cold, simply let it sit at room temperature for 10-15 minutes before serving.

Always discard any leftover salad that has been left at room temperature for more than 2 hours (or 1 hour if the ambient temperature is above 90°F/32°C) to avoid foodborne illness.

Conclusion

This refreshing Cucumber Shrimp Salad is a perfect, protein-packed meal for any occasion. We hope you love this easy recipe as much as we do! Give it a try and let us know what you think in the comments. For another great salad idea, check out our Beet Salad with Feta, Cucumbers, and Dill Recipe.