If you are craving something fresh, light, and packed with flavor, you have to try this Creamy Cucumber Shrimp Salad Recipe. It combines tender, juicy shrimp with crisp, refreshing cucumber slices and a luscious, tangy dressing that brings everything together into a harmonious bite. This salad is wonderfully simple yet feels a little indulgent thanks to the creamy base, making it perfect for warm days or a quick, healthy lunch. Whether you’re hosting friends or just treating yourself, this recipe is a delightful way to enjoy seafood with a crisp veggie twist.
Ingredients You’ll Need
The beauty of this salad lies in its simplicity and the fresh quality of each ingredient. Each element plays a key role—shrimp providing protein, cucumber offering a cool crunch, and the dressing tying it all together with creamy, zesty notes.
- 1 lb cooked shrimp, peeled and deveined: Choose fresh or thawed shrimp for the best texture and flavor.
- 1 large English cucumber, thinly sliced: English cucumbers have a mild taste and fewer seeds, giving a smooth crunchy bite.
- 1/4 cup red onion, thinly sliced: Adds a sharp, slightly sweet contrast that balances the creaminess.
- 1/2 cup sour cream: Provides richness and tanginess, essential for the salad’s creamy dressing.
- 2 tablespoons mayonnaise: Enhances the smooth texture and binds the ingredients together.
- 1 tablespoon fresh dill, chopped: Gives a fragrant, herbaceous lift that brightens the flavors beautifully.
- 1 tablespoon lemon juice: Adds a refreshing citrus kick that cuts through the richness.
- 1 teaspoon Dijon mustard: Introduces a subtle, savory depth to the dressing.
- Salt and black pepper to taste: Essential seasonings that bring all flavors to life.
How to Make Creamy Cucumber Shrimp Salad Recipe
Step 1: Prepare the Dressing
In a large bowl, whisk together the sour cream, mayonnaise, lemon juice, Dijon mustard, freshly chopped dill, and a good pinch of salt and black pepper. Mix until the dressing is smooth and all ingredients are fully incorporated. This luscious mixture is the heart of your salad, delivering plenty of flavor with every bite.
Step 2: Combine the Main Ingredients
Add the peeled and deveined cooked shrimp to the dressing bowl. Then gently toss in the thin slices of English cucumber and red onion. The goal here is to coat everything evenly without breaking up the shrimp or bruising the cucumbers. This mixing step ensures every component is dressed perfectly and ready to shine.
Step 3: Chill and Marinate
Cover the bowl with plastic wrap or transfer the salad to a sealed container. Place it in the refrigerator for at least 20 minutes. Allowing it to chill helps the flavors meld, which elevates the taste dramatically. You’ll notice the dill and lemon infuse throughout, making this dish even more irresistible when served cold.
How to Serve Creamy Cucumber Shrimp Salad Recipe
Garnishes
Sprinkle a little extra fresh dill or some chopped chives right on top before serving for an appealing burst of green and fresh aroma. A light dusting of paprika or a few lemon wedges on the side can also enhance the presentation and add brightness for your guests.
Side Dishes
This salad pairs wonderfully with crusty bread, pita chips, or even a crisp green salad to round out your meal. For a heartier option, serve it alongside quinoa or brown rice for extra fiber and texture contrast. It’s versatile enough to complement many dishes without overpowering.
Creative Ways to Present
Serve the salad in individual bowls or small mason jars for a charming picnic-ready meal. You can also use it as a topping for toast or inside lettuce wraps for a refreshing handheld snack. The creamy cucumber shrimp salad recipe adapts well to different serving styles, so feel free to get creative!
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator. It’s best consumed within the same day for maximum freshness, but it can keep nicely for up to 24 hours. After that, the cucumbers might release water and make the dressing a bit thinner.
Freezing
This salad does not freeze well because the cucumbers and creamy dressing will separate and lose their texture upon thawing. For best results, enjoy this dish fresh or refrigerated.
Reheating
This salad is intended to be eaten cold, so reheating is not recommended. The cool creaminess and crisp cucumber provide the ideal contrast to the tender shrimp that makes this dish so delightful.
FAQs
Can I use raw shrimp for this salad?
Since this is a no-cook recipe, it’s important to use cooked shrimp. Using raw shrimp would require cooking first to ensure safety and the right texture.
Is there a substitute for sour cream in this recipe?
Absolutely! Greek yogurt can be used for a lighter, tangier option that still maintains the creamy dressing quality.
How do I make the salad less creamy?
If you prefer a lighter salad, reduce the mayonnaise slightly and add more lemon juice or even a little olive oil for a fresher dressing.
Can I add other vegetables?
Yes! Chopped celery adds crunch, and some diced bell peppers can introduce sweetness and color. Just keep the additions balanced so they don’t overwhelm the shrimp flavor.
Is this salad gluten-free?
Yes, this Creamy Cucumber Shrimp Salad Recipe is naturally gluten-free, perfect for anyone avoiding gluten without sacrificing flavor.
Final Thoughts
If you’re looking for a salad that’s refreshingly light yet satisfyingly creamy and packed with protein, the Creamy Cucumber Shrimp Salad Recipe is a must-try. It’s incredibly easy to whip up, uses simple ingredients, and delivers so much flavor in every bite. I hope you enjoy making and sharing this recipe as much as I enjoy eating it—it’s that kind of dish that always brings a smile to the table.
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Creamy Cucumber Shrimp Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This Creamy Cucumber Shrimp Salad is a refreshing and light dish that combines tender cooked shrimp with crisp cucumber and red onion, all tossed in a tangy sour cream and dill dressing. Perfect as a cool side or a light main course, it’s quick to prepare, gluten-free, and low-carb, making it ideal for a healthy lunch or dinner.
Ingredients
Shrimp Salad Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 1 large English cucumber, thinly sliced
- 1/4 cup red onion, thinly sliced
Dressing
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare the dressing: In a large bowl, whisk together sour cream, mayonnaise, lemon juice, Dijon mustard, chopped dill, salt, and black pepper until smooth and well incorporated.
- Add main ingredients: Gently fold in the cooked shrimp, thinly sliced cucumber, and red onion into the dressing, ensuring all ingredients are evenly coated without breaking the shrimp.
- Chill to meld flavors: Cover the salad and refrigerate for at least 20 minutes to allow the flavors to combine and the salad to chill thoroughly before serving.
- Serve: Serve the salad cold as a refreshing side dish or a light main course, perfect for warm days.
Notes
- For extra crunch, add chopped celery to the salad.
- Substitute Greek yogurt for sour cream to create a lighter version.
- This salad is best consumed the same day it is prepared to maintain freshness and texture.
