This Creamy Cucumber Shrimp Salad is light, fresh, and packed with protein. Juicy shrimp are tossed with crisp cucumber slices, red onion, and a tangy dill-infused creamy dressing. It’s the perfect make-ahead summer dish that’s ready in minutes—cool, crunchy, and totally satisfying.
🛒 Ingredients
- 1 lb cooked shrimp, peeled and deveined (tail-off, medium-sized)
- 1 large cucumber, thinly sliced
- 1/4 small red onion, thinly sliced
- 2 tablespoons fresh dill, chopped (or 1 tsp dried dill)
- 1/2 cup sour cream (or plain Greek yogurt)
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Optional: 1 teaspoon garlic powder or 1 clove garlic, minced
🔪 Tools Needed
- Cutting board and knife
- Mixing bowl
- Whisk or fork
- Spoon or spatula
- Colander (if using thawed frozen shrimp)
- Paper towels (to dry shrimp and cucumber slices)
🧑🍳 Instructions
- Prep shrimp: If using frozen shrimp, thaw, rinse, and pat dry with paper towels. Chill in the fridge while prepping the other ingredients.
- Make dressing: In a bowl, whisk together sour cream, mayo, lemon juice, Dijon mustard, dill, and garlic (if using). Season with salt and pepper to taste.
- Assemble salad: In a large bowl, combine shrimp, cucumber slices, and red onion. Pour dressing over and toss gently to coat everything evenly.
- Chill & serve: Refrigerate for at least 20 minutes before serving to allow flavors to blend. Garnish with extra dill or lemon slices.
💡 Tips
- Pat the shrimp and cucumber dry to prevent a watery salad.
- Use seedless cucumber (like English cucumber) for best texture and less moisture.
- Chill the salad for at least 20–30 minutes for the best flavor.
- For extra crunch, add thinly sliced celery or radish.
🔄 Variations and Substitutions
- Swap sour cream with Greek yogurt for a healthier, protein-packed option.
- Add avocado chunks or cherry tomatoes for more variety.
- Replace shrimp with crab meat or imitation crab for a seafood twist.
- Use chopped fresh chives or parsley if dill isn’t your favorite herb.
- Make it spicy by adding a dash of hot sauce or red pepper flakes to the dressing.
❓ FAQs
Q: Can I use frozen shrimp?
A: Yes! Just thaw completely and pat dry before mixing.
Q: How long does this salad last?
A: It stays fresh in the fridge for up to 2 days. Stir before serving again.
Q: Can I make it dairy-free?
A: Substitute the sour cream and mayo with your favorite dairy-free alternatives.
Q: Can I meal prep this salad?
A: Absolutely! Prep all components and store separately. Combine before serving for best texture.
🍽️ Serving Suggestions
- Serve chilled on a bed of lettuce or butter lettuce cups.
- Spoon it into avocado halves or over a slice of toasted sourdough.
- Pair with crackers or pita chips for a light lunch or appetizer.
- Make it a full meal by serving with quinoa, couscous, or rice on the side.
- Great in wraps or stuffed into croissants for a seafood twist on a sandwich.
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