Refreshing Shrimp and Cucumber Salad with Zesty Dressing

Shrimp Cucumber Salad is a light, refreshing dish ideal for warm days. Tender cooked shrimp combine with crisp cucumbers, sweet onion, celery, and fresh herbs in a tangy, creamy dressing for a salad that’s flavorful yet bright and healthy.

Whether you need an easy lunch, a cool side for grilled meats, or a make-ahead dish for a picnic or potluck, this shrimp cucumber salad comes together quickly and stores well, making it a dependable choice for entertaining and weeknight meals.

Why You’ll Love This Recipe

• Light and refreshing
• Perfect for warm weather
• Ready in about 20 minutes (plus chilling)
• High in protein
• Great for meal prep
• Naturally low carb and gluten-free
• Works well for cookouts, picnics, and luncheons

How To Make Shrimp Cucumber Salad

(Detailed instructions appear in the recipe card below.)

1. Prepare the dressing. Combine mayonnaise, sour cream, lemon zest, lemon juice, celery seed (optional), salt, and garlic. Chill until ready to use.
2. Devein and cook the shrimp. Devein the shrimp while keeping the shells on, then boil briefly until just opaque.
3. Peel and cool the shrimp. Remove shells after cooking and allow shrimp to cool slightly.
4. Toss everything together. Mix the shrimp with sliced cucumbers, thinly sliced sweet onion, and diced celery in the chilled dressing.
5. Adjust seasoning. Taste and add salt and pepper as needed.
6. Garnish and chill. Sprinkle with chopped dill and sliced chives, then refrigerate for best flavor before serving.

Recipe Tips

• Cook shrimp with shells on. Leaving shells on while cooking improves flavor and helps retain moisture.
• Avoid overcooking. Shrimp cook quickly; remove them from heat as soon as they turn pink and opaque to keep them tender.
• Choose English cucumbers. They have fewer seeds and a thinner skin, but regular cucumbers or mini cukes work too.
• Chill before serving. Refrigerating the salad for at least 30 minutes lets the flavors meld and makes the salad more refreshing.

Variations and Substitutions

• Add diced avocado for creaminess.
• Swap sweet onion for red onion or shallots for a sharper bite.
• Use green onions instead of chives.
• Give it heat with sliced jalapeño or red pepper flakes.
• Fold in crumbled feta for a salty, tangy twist.

More Cucumber Salad Recipes

• Creamy Italian Cucumber Salad
• Creamy Spicy Cucumbers
• Creamy Tomato and Cucumber Chopped Salad
• Creamy Tomato and Cucumber Salad
• Marinated Cucumber, Tomato, and Onion Salad

Shrimp Cucumber Salad

Prep: 20 minutes mins

Total: 50 minutes mins

Servings: 4

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A bright, creamy salad of tender shrimp, crisp cucumbers, sweet onion, and fresh herbs tossed in a tangy dressing.

Equipment

• Shrimp deveiner or a sharp knife

Ingredients

• ½ cup mayonnaise
• ⅓ cup sour cream
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• ¼ teaspoon celery seed optional
• ¼ teaspoon salt
• 1 garlic clove, grated or pressed
• 1½ pounds large fresh shrimp, unpeeled
• 1½ English cucumbers, sliced
• ½ sweet onion, thinly sliced
• 1 celery rib, finely diced
• 1 tablespoon chopped fresh dill
• 2 tablespoons sliced chives

Instructions

• In a large bowl, whisk together mayonnaise, sour cream, lemon zest, lemon juice, celery seed (if using), salt, and grated garlic. Cover and refrigerate until needed.
• Use a shrimp deveiner or a sharp knife to remove the vein while keeping the shells intact. If using a knife, make a shallow slit along the back and lift out the vein.
• Bring a pot of salted water to a boil. Add the shrimp (in their shells) and cook 3 to 5 minutes until pink and opaque. Drain and let cool slightly, then peel.
• Add the peeled shrimp, sliced cucumbers, onion, and diced celery to the mayonnaise mixture and toss gently to combine.
• Taste and adjust seasoning with salt and pepper as needed.
• Garnish with chopped dill and sliced chives. Refrigerate at least 30 minutes before serving for best flavor.

Notes

Don’t overcook the shrimp. They become rubbery if cooked too long; remove from heat as soon as they turn pink and opaque.

Nutrition

Calories: 374kcal | Carbohydrates: 9g | Protein: 25g | Fat: 27g

Nutrition information is an estimate and should be used as a guide.

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