Cucumber Shrimp Salad: Cool, Creamy, and Ready in 10 Minutes

Name: Cucumber Shrimp Salad: Cool, Creamy, and Ready in 10 Minutes
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 2 pounds cooked shrimp, chilled (peeled, tails removed); 2 cups sliced Persian or English cucumber (1/4–1/2 inch thick); 1/2 cup mayonnaise; 1/4 cup sour cream (or Greek yogurt); 1 teaspoon Dijon mustard; 2 tablespoons fresh lemon juice; 1/4 cup chopped fresh dill or chives; Salt and pepper to taste; Optional: diced celery, thinly sliced red onion

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Crisp cucumbers, tender chilled shrimp, and a tangy lemon-dill dressing that takes about two minutes to whisk together. This cucumber shrimp salad is the kind of recipe you'll come back to all summer long - and honestly, it's just as good in January when you need something light after weeks of heavy comfort food.

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Why You'll Love This Recipe
Cucumber Shrimp Salad Ingredients
How to Make Cucumber Shrimp Salad
Storage & Reheating
Cucumber Shrimp Salad Tips and Variations
Cucumber Shrimp Salad FAQ
Recipes You May Like
Time to Make This Cucumber Shrimp Salad!
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💬 Reviews

A light, refreshing cucumber and shrimp salad garnished with dill, perfect for a quick, healthy meal in just 10 minutes.

I first threw this salad together on a brutally hot August afternoon last year. My family was coming over for a last-minute backyard hangout, and I had exactly zero desire to turn on the stove. I grabbed a bag of frozen cooked shrimp from the freezer, a few Persian cucumbers from the fridge, and figured I'd wing it. The result? My brother-in-law asked for the recipe before he'd even finished his plate. My mother-in-law, who is NOT easy to impress in the kitchen, quietly went back for seconds. That's when I knew this one was a keeper.

What makes this cucumber shrimp salad so special is the dressing. It's a simple mix of mayo, sour cream, Dijon mustard, fresh lemon juice, and chopped dill that hits every note - creamy, tangy, bright, and herby. It coats the shrimp and cucumbers without feeling heavy, and the flavors actually get better the longer it sits in the fridge. If you're looking for a no-cook meal that's packed with protein and tastes like you put in way more effort than you did, this is it.

Why You'll Love This Recipe

Done in 10 minutes - no cooking required if you use pre-cooked shrimp (and you should!)
Light but filling - the combo of protein-rich shrimp and crunchy cucumbers keeps you satisfied without that weighed-down feeling
Make-ahead friendly - tastes even better after a few hours in the fridge, making it perfect for meal prep or potlucks
Crowd-pleasing flavor - the creamy lemon-dill dressing is tangy, fresh, and pairs with just about everything
Low-carb and gluten-free - naturally fits into keto, Whole30, and gluten-free diets without any modifications
Endlessly customizable - toss in avocado, celery, red onion, or swap the herbs based on what you have

Cucumber Shrimp Salad Ingredients

Here's what you'll need to pull this together. Chances are, you already have most of these in your kitchen right now.

2 pounds cooked shrimp, chilled (peeled, tails removed) - I buy the frozen pre-cooked bags and just thaw them in the fridge overnight. SO much easier.
2 cups sliced cucumber - Persian cucumbers are my go-to here. They're crisp, thin-skinned, and you don't need to peel or seed them. English cucumbers work great too. Slice them about ¼ to ½ inch thick.
½ cup mayonnaise - full-fat gives the best flavor and texture. You can use light mayo if you prefer, but I wouldn't recommend fat-free here.
¼ cup sour cream - this adds a subtle tang that balances the richness of the mayo. Plain Greek yogurt is a great swap if you want to lighten things up.
1 teaspoon Dijon mustard - just a touch adds depth and a little zing without tasting "mustardy."
2 tablespoons fresh lemon juice - please use fresh! Bottled lemon juice just doesn't compare here.
¼ cup chopped fresh dill or chives - I usually go with dill, but chives bring a nice mild onion flavor. You can use both if you're feeling fancy.
Salt and pepper to taste
Optional additions: diced celery for extra crunch, thinly sliced red onion for a little bite

Check the recipe card below for complete measurements.

Substitution notes: Swap sour cream for Greek yogurt to cut calories. Use lime juice instead of lemon for a slightly different citrus twist. If you're not a dill fan, fresh parsley or cilantro work well too.

How to Make Cucumber Shrimp Salad

This might be the easiest recipe you make all week. Seriously - five steps, one bowl for mixing the dressing, one bowl for tossing everything together. That's it.

Combine the shrimp and cucumber. Add the chilled shrimp and sliced cucumbers to a large serving bowl. Make sure your shrimp is completely thawed and patted dry with paper towels if it was frozen. (Watery shrimp = watery salad, and nobody wants that.)
Whisk the dressing together. In a smaller bowl, combine the mayo, sour cream, Dijon mustard, lemon juice, and your chopped dill or chives. Whisk until smooth and creamy. Give it a taste - you might want a pinch more salt or an extra squeeze of lemon at this point.
Pour and toss. Pour the dressing over the shrimp and cucumbers. Use a spatula or large spoon to gently fold everything together until the shrimp and cucumbers are evenly coated. Don't stir too aggressively - you want those cucumber slices to stay intact.
Season to taste. Add salt and pepper. Start with about ½ teaspoon of salt and a few cracks of black pepper, then adjust from there. The shrimp already has some natural saltiness, so taste before you go heavy-handed.
Chill and serve. You can serve this right away, but I HIGHLY recommend letting it sit in the fridge for at least 30 minutes. The flavors meld together beautifully, and that cold temperature makes every bite so refreshing.

Pro tip: If you're serving this at a picnic or outdoor gathering, keep it in a cooler with ice packs until you're ready to eat. Mayo-based salads shouldn't sit out at room temperature for more than an hour.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The cucumbers may release a little moisture over time, so just give the salad a gentle stir before serving again.
Can you freeze it? I wouldn't recommend freezing this salad. The cucumbers will turn mushy and the creamy dressing breaks down after thawing. It's best enjoyed fresh.
Flavor development: Here's the thing I love about this salad - it actually tastes BETTER the next day. The dressing soaks into the shrimp and the lemon-dill flavor gets even more pronounced. So if you're making this for a party, mixing it up the night before is actually a smart move.
Best containers: Glass containers with tight-fitting lids work best. They won't absorb odors and keep everything sealed up nice.

Cucumber Shrimp Salad Tips and Variations

After making this recipe more times than I can count, here are a few things I've picked up along the way:

Pat your shrimp dry. This is probably the single most important step. Wet shrimp will water down your dressing and give you a soupy salad. Just lay them on a paper towel and give them a good blot.
Don't skip the chill time. I know it's tempting to dig right in, but even 20-30 minutes in the fridge makes a noticeable difference. The flavors come together and the whole salad firms up just a bit.
Buy the right size shrimp. Look for shrimp labeled 21/30 count (meaning 21-30 shrimp per pound). They're the perfect size for eating in a salad - big enough to be satisfying but small enough to eat in one or two bites.
Want to make it heartier? Toss in a diced avocado, some halved cherry tomatoes, or serve it over a bed of mixed greens. I've also spooned this into butter lettuce cups for a fun twist at dinner parties.
Going Greek? Add crumbled feta cheese, sliced kalamata olives, and swap the dill for fresh oregano. It's a completely different salad and it's amazing.
Make it spicy! A dash of sriracha or a pinch of cayenne in the dressing adds a nice kick. My husband loves it this way.

Have you ever noticed how the simplest recipes are often the ones that get the most compliments? That's definitely the case with this salad.

Cucumber Shrimp Salad FAQ

Can I use raw shrimp instead of pre-cooked?

Absolutely! Bring a pot of salted water to a boil, add the raw peeled shrimp, and cook for 2-3 minutes until they turn pink and curl into a C-shape. Transfer them immediately to an ice bath to stop the cooking and keep them tender. Pat dry before adding to the salad. Cooking your own shrimp does give a slightly better flavor, but pre-cooked is totally fine for convenience.

How long does cucumber shrimp salad last in the fridge?

It keeps well for up to 3 days in a sealed container. After that, the cucumbers start to get a bit soft and release too much water. I wouldn't keep it longer than 3 days, especially with the mayo-based dressing. Always give it a smell test - trust your nose!

What type of cucumber works best for this salad?

Persian cucumbers are my first choice because they're small, crisp, and have very few seeds. English (hothouse) cucumbers are a close second. I'd avoid regular garden cucumbers unless you peel them and scoop out the seeds first - they tend to be watery and can make the salad soggy.

Can I make this salad dairy-free?

Yes! Simply skip the sour cream and use a full ¾ cup of mayo instead, or swap the sour cream for a dairy-free yogurt. The salad still tastes great either way. I've made the dairy-free version several times and honestly, you can barely tell the difference.

Recipes You May Like

If you're a fan of this cucumber shrimp salad, you'll probably love these too:

Salmon Caesar Salad - Another protein-packed salad that comes together fast. The homemade Caesar dressing is out of this world.
Southern Potato Salad - The perfect side dish partner for this shrimp salad at your next cookout or potluck.
BBQ Shrimp Recipe - When you want to do something completely different with shrimp, this smoky, buttery version is incredible.

Time to Make This Cucumber Shrimp Salad!

This cucumber shrimp salad really checks all the boxes - it's quick, it's fresh, it's satisfying, and it looks gorgeous on the table. Whether you're meal prepping for the week, bringing a dish to a summer potluck, or just want a light and easy dinner on a busy weeknight, this recipe has you covered.

I've made it for family barbecues, packed it for beach trips, and served it as a fancy-looking appetizer in lettuce cups when friends came over. Every single time, people ask for the recipe. And every single time, they can't believe how simple it is.

Give it a try this week - I think you're going to love it as much as my family does. And if you do make it, I'd love to hear how it turned out! Drop a comment below or tag me on social media.

Don't forget to save this recipe to Pinterest so you can find it whenever the craving hits!

Happy cooking

Sophie

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