Creamy Cucumber Shrimp Salad

by

This Creamy Cucumber Shrimp Salad is light, refreshing, and full of flavor. It combines tender shrimp, crisp cucumbers, juicy tomatoes, and fresh herbs in a rich, tangy cream dressing. It’s perfect for summer meals, potlucks, quick lunches, or even as a light dinner. The creamy dressing balances beautifully with the freshness of the vegetables and the delicate sweetness of the shrimp.

Ingredients

For the Salad:

  • 1 lb (450 g) cooked shrimp, peeled and deveined (tails removed)

  • 2 large cucumbers, thinly sliced

  • 1 cup cherry tomatoes, halved

  • ½ small red onion, thinly sliced (optional)

  • 2 tablespoons fresh dill or parsley, finely chopped

For the Creamy Dressing:

  • 1 cup mayonnaise

  • ½ cup sour cream (or plain Greek yogurt for a lighter option)

  • 1 tablespoon lemon juice (freshly squeezed)

  • 1 teaspoon lemon zest (optional but recommended)

  • 1 clove garlic, minced very finely

  • ½ teaspoon salt (adjust to taste)

  • ½ teaspoon black pepper

  • ¼ teaspoon paprika (optional)

  • 1 teaspoon Dijon mustard (optional for extra flavor)

Step-by-Step Instructions

Step 1: Prepare the Shrimp

If you are using pre-cooked shrimp, make sure they are fully thawed if previously frozen. Rinse them gently under cold water and pat dry with paper towels. Removing excess moisture is important because too much water can thin out the dressing.

If you are cooking raw shrimp:

  1. Bring a pot of salted water to a boil.

  2. Add the shrimp and cook for 2–3 minutes until they turn pink and opaque.

  3. Immediately transfer them to an ice bath (a bowl of cold water with ice) to stop the cooking process.

  4. Drain and pat dry thoroughly.

Cut larger shrimp into bite-sized pieces if desired, but leaving them whole gives the salad a more elegant look.

Step 2: Prepare the Vegetables

Wash the cucumbers thoroughly. You can peel them completely, partially peel them (striped pattern), or leave the skin on for extra crunch and color. Slice them thinly using a sharp knife or mandoline.

Tip: If your cucumbers are very watery, lightly sprinkle them with salt and let them sit in a colander for 15–20 minutes. Then pat dry. This prevents the salad from becoming watery later.

Slice the cherry tomatoes in half. Thinly slice the red onion if using. Chop the fresh dill or parsley finely.

Step 3: Make the Creamy Dressing

In a medium mixing bowl, combine:

  • Mayonnaise

  • Sour cream (or Greek yogurt)

  • Lemon juice

  • Lemon zest

  • Minced garlic

  • Salt

  • Black pepper

  • Paprika

  • Dijon mustard

Whisk everything together until smooth and creamy. Taste and adjust seasoning if needed. You can add a little more lemon juice if you prefer extra tanginess.

The dressing should be thick but smooth. If it seems too thick, add 1–2 teaspoons of cold water or a small splash of milk to loosen it slightly.

Step 4: Assemble the Salad

In a large mixing bowl, add:

  • Shrimp

  • Cucumbers

  • Cherry tomatoes

  • Red onion

  • Fresh herbs

Pour the creamy dressing over the top. Gently toss everything together until all ingredients are evenly coated. Be careful not to overmix, as shrimp can break apart.

Step 5: Chill Before Serving

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to blend beautifully.

Before serving, give the salad a gentle stir. Taste again and adjust salt, pepper, or lemon juice if necessary.

Serving Suggestions

Creamy Cucumber Shrimp Salad is very versatile. Here are some serving ideas:

  • Serve chilled as a light lunch on its own.

  • Spoon it over crisp lettuce leaves.

  • Serve with toasted bread or garlic crostini.

  • Fill it into pita pockets or wraps.

  • Serve alongside grilled chicken or fish.

  • Add it to a picnic or barbecue spread.

For a low-carb option, serve it inside avocado halves or lettuce cups.

Storage Tips

  • Store leftovers in an airtight container in the refrigerator.

  • Best eaten within 1–2 days.

  • Stir before serving as some natural liquid may collect at the bottom.

  • Do not freeze, as the creamy dressing may separate after thawing.

Helpful Tips for Best Results

  1. Use fresh shrimp whenever possible for the best flavor.

  2. Dry ingredients well to prevent watery salad.

  3. Fresh dill gives the most authentic flavor.

  4. Chill before serving to enhance taste.

  5. Add dressing gradually if you prefer a lighter coating.

Flavor Variations

You can easily customize this salad:

1. Spicy Version

Add:

  • ½ teaspoon red pepper flakes

  • A few drops of hot sauce

2. Mediterranean Style

Add:

  • Crumbled feta cheese

  • Kalamata olives

  • A drizzle of olive oil

3. Avocado Shrimp Salad

Add:

  • 1 diced ripe avocado (add just before serving)

4. Low-Calorie Option

Replace:

  • Mayonnaise with all Greek yogurt

5. Extra Crunch

Add:

  • Diced celery

  • Chopped bell peppers

Nutritional Benefits

Shrimp is high in protein and low in calories. It contains important nutrients like selenium, iodine, and vitamin B12. Cucumbers are hydrating and low in calories, while fresh herbs provide antioxidants and fresh flavor.

Using Greek yogurt instead of sour cream or mayonnaise can increase protein and reduce fat content if desired.

Common Mistakes to Avoid

  • Using wet shrimp or cucumbers (causes watery dressing).

  • Overcooking shrimp (makes them rubbery).

  • Skipping chill time (flavors won’t blend properly).

  • Adding too much salt at once (shrimp may already be salty).

Final Thoughts

Creamy Cucumber Shrimp Salad is a perfect balance of creamy, fresh, and savory flavors. It’s simple to prepare, elegant enough for guests, and refreshing enough for warm weather. Whether you’re making it for a family dinner, picnic, potluck, or meal prep, this salad delivers delicious results every time.

Leave a Comment