If you’re looking for a refreshing yet indulgently tasty dish that’s perfect for warm days or whenever you crave something light, then you have to try this Creamy Cucumber Shrimp Salad Recipe. It perfectly balances tender shrimp with crisp cucumbers and a luscious, herb-infused creamy dressing that brings all the flavors together in a delightful breeze of freshness and zest. Every bite is a satisfying mix of textures and tangy notes, making it a standout salad you’ll want to make again and again.
Ingredients You’ll Need
This recipe calls for simple, accessible ingredients that combine beautifully to create its signature flavor and texture. Each item has a special role, from the sweet, firm shrimp to the crunchy cucumbers, and the creamy tangy dressing that ties everything together perfectly.
- Cooked shrimp (1 pound): Provides tender, protein-packed bites that make the salad hearty and satisfying.
- Cucumbers (2, diced): Adds crispness and refreshing juiciness that balances the creamy dressing.
- Red onion (1/2, thinly sliced): Offers a subtle sharpness and vibrant color to brighten the dish.
- Green onions (3, thinly sliced): Contributes a mild onion flavor and fresh green hues.
- Celery (1 stalk, diced, optional): Adds an extra crunch and a delicate fresh note, perfect if you want added texture.
- Mayonnaise (1/2 cup): Creates the creamy base of the dressing with a rich smoothness.
- Sour cream (1/3 cup): Brings tanginess and creaminess that lifts the dressing’s brightness.
- Lemon juice (2 tablespoons): Infuses the salad with zesty citrus freshness that enlivens every ingredient.
- Lemon zest (1 teaspoon): Adds concentrated lemon flavor for an aromatic punch.
- Fresh dill (2 tablespoons, chopped): Provides a classic herbaceous flavor that complements shrimp beautifully.
- Dijon mustard (1 tablespoon): Adds subtle heat and depth to the dressing, balancing the creamy components.
- Garlic clove (1, minced): Offers a gentle savory background note without overpowering the salad.
- Kosher salt (1/2 teaspoon): Enhances all the natural flavors.
- Black pepper (1/4 teaspoon): Adds a hint of warmth and spice to round out the taste.
How to Make Creamy Cucumber Shrimp Salad Recipe
Step 1: Prepare the Shrimp
If you’re starting with raw shrimp, bring a pot of water to a rolling boil and cook the shrimp for just 2 to 3 minutes until they turn pink and opaque. This short cooking time ensures they stay tender and juicy. Immediately transfer them to an ice water bath to halt the cooking process, preserving the perfect texture. Once cooled, chop the shrimp into bite-sized pieces—this makes them easy to toss and eat.
Step 2: Make the Creamy Dressing
In a small bowl, whisk together mayonnaise, sour cream, lemon juice, lemon zest, fresh dill, Dijon mustard, minced garlic, salt, and pepper. Whisking until smooth and creamy ensures every spoonful of the salad tastes perfectly balanced with tang, herbaceous notes, and richness. This dressing is truly the heart of the Creamy Cucumber Shrimp Salad Recipe.
Step 3: Combine Ingredients
In a large mixing bowl, add your chopped shrimp, diced cucumbers, thinly sliced red onions, green onions, and celery if you like that extra crunch. Pour the luscious dressing over everything and toss gently but thoroughly to coat every morsel with that creamy, flavorful sauce. This gentle mixing keeps the cucumbers crisp and prevents the shrimp from breaking up.
Step 4: Chill and Marinate
Cover the bowl with plastic wrap or a lid and refrigerate the Creamy Cucumber Shrimp Salad Recipe for at least 30 minutes. This resting time lets all the flavors marry and deepen, resulting in an even more delicious dish. Serve chilled for the freshest taste experience.
How to Serve Creamy Cucumber Shrimp Salad Recipe
Garnishes
Sprinkle freshly chopped dill or chopped chives on top to add a pop of color and fresh herb aroma that complements the salad’s creamy tang. A few thin lemon slices on the side can also add visual appeal and allow guests to brighten their salad to taste.
Side Dishes
This salad pairs wonderfully with crispy baguette slices or toasted pita chips for dipping. It also makes a refreshing side dish next to grilled fish or chicken, enhancing your meal with light flavors and a creamy texture. For a complete summer feast, serve it alongside a chilled cucumber gazpacho or a simple green salad.
Creative Ways to Present
For a fun twist, serve your Creamy Cucumber Shrimp Salad Recipe in hollowed-out cucumber bowls or atop a bed of fresh greens for an elegant touch. You can even stuff it inside pita pockets or wrap it in crisp lettuce leaves to make portable, handheld bites perfect for picnics or casual gatherings.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Creamy Cucumber Shrimp Salad Recipe store beautifully in an airtight container in the refrigerator for up to 2 days. Keep it chilled and stir gently before serving again to redistribute the dressing as it may settle.
Freezing
Because of the fresh cucumbers and creamy mayo-based dressing, freezing this salad is not recommended as it will alter the texture and flavor significantly. It’s best enjoyed fresh or within a couple of days refrigerated.
Reheating
This salad is meant to be served cold, so reheating is not needed or advised. If you prefer less chill, simply let it sit out at room temperature for 10-15 minutes before serving to take the edge off the cold without compromising its refreshing character.
FAQs
Can I use frozen shrimp for this salad?
Absolutely! Just be sure to fully thaw the shrimp and pat them dry before chopping and mixing into the salad to avoid excess moisture.
Is there a way to make this salad dairy-free?
You can substitute the sour cream with a dairy-free yogurt alternative and use a vegan mayonnaise to keep the creamy texture but make it suitable for dairy-free diets.
Can I add other vegetables to the salad?
Yes! Feel free to experiment by adding diced bell peppers, cherry tomatoes, or even some shredded carrots for extra color and crunch.
How long should I marinate the salad?
Chilling the salad for at least 30 minutes is ideal for the flavors to meld, but if you have more time, letting it sit for up to 2 hours intensifies the taste even more.
What can I use instead of fresh dill?
If you don’t have fresh dill, dried dill can work in a pinch, but use about one-third the amount because dried herbs are more concentrated. Alternatively, fresh parsley or tarragon can create a different but lovely herbal note.
Final Thoughts
Once you make this Creamy Cucumber Shrimp Salad Recipe, you’ll understand why it quickly becomes a favorite. It’s simple to prepare, bursting with fresh flavors, and versatile enough for lunches, dinners, or entertaining guests. I wholeheartedly encourage you to give it a try—you might just find yourself making it all summer long!
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Creamy Cucumber Shrimp Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
This Creamy Cucumber Shrimp Salad is a refreshing and flavorful dish featuring tender shrimp, crisp cucumbers, and a zesty dill-infused dressing. Perfectly chilled and easy to prepare, it makes an ideal light lunch, side dish, or appetizer that combines creamy textures with fresh, bright flavors.
Ingredients
Main Ingredients
- 1 pound cooked shrimp, peeled and deveined, chopped into bite-sized pieces
- 2 cucumbers, diced
- 1/2 red onion, thinly sliced
- 3 green onions, thinly sliced
- 1 stalk celery, diced (optional)
Dressing Ingredients
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh dill, chopped
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the shrimp: If using raw shrimp, bring a pot of water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and are cooked through. Prepare an ice water bath and transfer the shrimp to the ice water to cool quickly. Drain the shrimp and chop them into bite-sized pieces.
- Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, lemon zest, fresh dill, Dijon mustard, minced garlic, salt, and pepper until smooth and creamy.
- Combine ingredients: In a large mixing bowl, combine the chopped shrimp, diced cucumbers, sliced red onion, green onions, and celery if using. Pour the creamy dressing over the shrimp and vegetables, and gently toss until everything is evenly coated.
- Chill and serve: Cover the bowl and refrigerate the Creamy Cucumber Shrimp Salad for at least 30 minutes to allow the flavors to meld together. Serve the chilled salad as a light lunch, side dish, or appetizer.
Notes
- For best flavor, allow the salad to chill for at least 30 minutes before serving.
- Celery is optional but adds a nice crunch to the salad.
- If using raw shrimp, ensure they are cooked thoroughly before adding to the salad.
- This salad keeps well in the refrigerator for up to two days when stored in an airtight container.
- Adjust salt and pepper to taste to suit your preference.
