Cucumber Shrimp Salad

This Cucumber Shrimp Salad is a delightful and refreshing dish perfect for any occasion. With succulent shrimp tossed in a creamy lime dressing and complemented by crisp cucumbers and fresh dill, this salad is not only flavorful but also easy to prepare. Whether you’re hosting a summer gathering, enjoying a light dinner, or looking for meal prep ideas, this salad will surely impress.

Why You’ll Love This Recipe

• Easy Preparation: This recipe comes together in just 30 minutes, making it ideal for busy weeknights.
• Fresh Ingredients: Using fresh cucumbers and herbs enhances the vibrant flavors of the salad.
• Versatile Dish: Serve it as a main course, side dish, or a filling snack that suits various occasions.
• Health-Conscious Choice: Packed with protein from shrimp and low in carbs, this salad is a nutritious option.
• Crowd-Pleaser: The creamy dressing combined with tender shrimp is sure to satisfy your guests’ taste buds.

Tools and Preparation

Before you start making your Cucumber Shrimp Salad, gather the essential tools to ensure a smooth cooking experience.

Essential Tools and Equipment

• Large pot
• Colander
• Mixing bowl
• Skimmer
• Knife
• Cutting board

Importance of Each Tool

• Large pot: Essential for boiling the shrimp quickly and efficiently.
• Colander: Helps drain excess water from the cooked shrimp easily.
• Mixing bowl: Perfect for combining all ingredients without mess.
• Knife and cutting board: Important for chopping vegetables safely and accurately.

Ingredients

For the Salad

• 2 pounds shrimp (peeled and deveined)
• 1 English cucumber (small diced)
• 3 green onions (thinly sliced)

For the Dressing

• ⅓ cup mayonnaise
• ⅓ cup sour cream
• 1 large lime (zested and juiced (about 2 teaspoons zest and 2 tablespoons juice))
• 2 tablespoons chopped fresh dill
• 1 tablespoon Dijon mustard
• 1 garlic clove (minced)
• ¼ teaspoon kosher salt

How to Make Cucumber Shrimp Salad

Step 1: Make the Dressing

1. In a mixing bowl, stir together the mayonnaise, sour cream, lime zest and juice, dill, mustard, garlic, salt, and pepper until well combined.
2. Set aside or chill in the fridge while preparing the rest of the salad.

Step 2: Cook the Shrimp

1. Bring a large pot of water to a boil over high heat.
2. Add the peeled and deveined shrimp to the boiling water.
3. Cook for about 2 to 3 minutes until they are pink and opaque.

Step 3: Make an Ice Water Bath

1. While the shrimp are cooking, fill a large bowl with ice water.
2. Once cooked, remove the shrimp using a skimmer and immediately place them into the ice water bath.
3. Let them cool for about 3 minutes before draining in a colander.

Step 4: Combine All Ingredients

1. Chop the cooled shrimp into bite-sized pieces.
2. In a mixing bowl, combine chopped shrimp with diced cucumber, sliced green onions, and prepared dressing.
3. Stir everything together until well coated in the creamy dressing.

Now your refreshing Cucumber Shrimp Salad is ready to be served! Enjoy it chilled for maximum flavor.

How to Serve Cucumber Shrimp Salad

Cucumber shrimp salad is a versatile dish that can be served in various ways. Whether you’re hosting a dinner party or enjoying a casual meal, here are some creative serving suggestions to elevate your dining experience.

As a Light Main Course

• Serve it chilled on a bed of mixed greens for a refreshing lunch or dinner option.

In Lettuce Wraps

• Spoon the salad into large lettuce leaves for a low-carb and crunchy alternative.

With Crackers or Bread

• Pair the salad with whole-grain crackers or toasted baguette slices for added texture and flavor.

As an Appetizer

• Offer small portions in individual cups as a delightful starter at gatherings.

On Top of Rice or Quinoa

• Serve the salad over cooked rice or quinoa for a heartier meal that still feels light.

How to Perfect Cucumber Shrimp Salad

To achieve the best flavor and texture in your cucumber shrimp salad, follow these handy tips.

• Choose fresh shrimp: Fresh shrimp will provide better flavor and texture than frozen ones. If using frozen, ensure they are properly thawed.

• Chill before serving: Letting the salad sit in the refrigerator for at least 30 minutes allows flavors to meld, enhancing the overall taste.

• Adjust seasoning: Taste your dressing before mixing it into the salad. Feel free to adjust lime juice, salt, or dill to fit your preference.

• Use ripe cucumbers: Selecting firm, crisp cucumbers will add crunch and freshness to your salad while avoiding overly watery varieties.

Best Side Dishes for Cucumber Shrimp Salad

Cucumber shrimp salad pairs well with several side dishes that complement its fresh flavors. Here are some great options to consider:

1. Garlic Bread: Toasted garlic bread adds crunch and richness that balances the lightness of the shrimp salad.

2. Roasted Vegetables: A mix of seasonal roasted vegetables provides hearty nutrition and enhances color on your plate.

3. Fruit Salad: A refreshing fruit salad with seasonal fruits offers sweetness and brightness alongside your savory dish.

4. Coleslaw: A tangy coleslaw adds extra crunch and contrasts nicely with the creamy dressing of the shrimp salad.

5. Corn on the Cob: Grilled corn brushed with herb butter makes for a deliciously sweet side that complements seafood dishes well.

6. Potato Wedges: Crispy baked potato wedges provide a filling side that pairs well with lighter salads like cucumber shrimp.

Common Mistakes to Avoid

When preparing your Cucumber Shrimp Salad, it’s easy to make a few common errors. Here are some tips to help you steer clear of them.

• Using overcooked shrimp: Overcooking shrimp can lead to a rubbery texture. Cook them just until they turn pink and opaque—about 2 to 3 minutes is ideal.
• Neglecting seasoning: Failing to season the dressing can result in bland flavors. Always taste and adjust with salt, pepper, or additional lime juice before serving.
• Skipping the ice water bath: Not chilling the shrimp promptly can affect their texture. Prepare an ice water bath ahead of time to ensure they cool quickly.
• Cutting cucumbers too large: Large cucumber pieces can overpower the dish. Dice them into small, bite-sized cubes for balanced bites.
• Not refrigerating before serving: Serving immediately may not allow flavors to meld. Letting it chill for at least 30 minutes enhances the taste.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Best consumed within 2 days for optimal freshness.

Freezing Cucumber Shrimp Salad

• Freezing is not recommended due to the texture changes in shrimp and cucumbers.
• If necessary, consume within one month if frozen.

Reheating Cucumber Shrimp Salad

• Oven: Preheat to 350°F (175°C). Spread salad on a baking sheet and heat for about 10 minutes, but be cautious as shrimp may become tough.
• Microwave: Use a microwave-safe dish. Heat on low power in short bursts (30 seconds), stirring in between until warmed through.
• Stovetop: Gently reheat in a skillet over low heat, stirring frequently until warm.

Frequently Asked Questions

Here are some common questions about making Cucumber Shrimp Salad.

Can I use frozen shrimp for Cucumber Shrimp Salad?

Yes! Just ensure they are fully thawed and drained before cooking for the best results.

What can I substitute for mayonnaise in this Cucumber Shrimp Salad?

You can use Greek yogurt or a vegan mayo alternative if you prefer a lighter or dairy-free option.

How do I make this salad spicier?

Add diced jalapeños or a splash of hot sauce to the dressing for an extra kick!

Can I add other vegetables to my Cucumber Shrimp Salad?

Absolutely! Bell peppers, avocados, or cherry tomatoes make great additions that enhance flavor and nutrition.

How long does this salad last in the fridge?

Cucumber Shrimp Salad stays fresh for up to two days when stored properly in an airtight container.

Final Thoughts

This Cucumber Shrimp Salad is not only refreshing but also versatile enough for any occasion. You can easily customize it by adding your favorite vegetables or adjusting the dressing’s flavor. Try it today and enjoy a delightful meal that’s both healthy and satisfying!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Cucumber Shrimp Salad

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• Author: Amelia
• Total Time: 20 minutes
• Yield: Approximately 6 servings 1x

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Description

Cucumber Shrimp Salad is a refreshing and vibrant dish that brings together succulent shrimp and crisp cucumbers, all enveloped in a creamy lime dressing. Perfect for summer gatherings, casual dinners, or meal prep, this salad is not only quick to prepare but also packed with flavor. The combination of fresh herbs like dill and zesty lime makes each bite delightful. Whether served as a light main course or an elegant appetizer, this salad is sure to impress your guests and satisfy your cravings.

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Ingredients

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• 2 pounds shrimp (peeled and deveined)
• 1 English cucumber (small diced)
• 3 green onions (thinly sliced)
• ⅓ cup mayonnaise
• ⅓ cup sour cream
• Juice and zest of 1 large lime
• 2 tablespoons chopped fresh dill
• 1 tablespoon Dijon mustard
• 1 garlic clove (minced)
• Salt to taste

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Instructions

1. In a mixing bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, dill, Dijon mustard, minced garlic, and salt until well blended. Set aside.
2. Boil a large pot of water. Add the shrimp and cook for 2-3 minutes until pink and opaque.
3. Prepare an ice bath while the shrimp cooks. Once done, transfer shrimp to the ice bath for about 3 minutes to cool.
4. Chop cooled shrimp into bite-sized pieces and combine them with diced cucumber, sliced green onions, and the dressing in a mixing bowl. Toss gently until well coated.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 2g
• Sodium: 350mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 150mg