Shrimp Cucumber Salad is a light, refreshing salad that’s perfect for hot summer days. Tender shrimp, crisp cucumbers, sweet onion and fresh herbs are tossed in a simple tangy dressing for a dish that’s packed with flavor while still feeling light and healthy.
Whether you’re looking for an easy lunch, a side dish for grilled meats, or a refreshing addition to a summer cookout, this shrimp salad is sure to become a favorite. It comes together quickly and can be made ahead, making it ideal for entertaining.
Why You’ll Love This Recipe
- Light and refreshing
- Perfect for summer
- Ready in about 20 minutes
- High in protein
- Great for meal prep
- Naturally low carb and gluten-free
- Perfect for cookouts, picnics, and luncheons
How To Make Shrimp Cucumber Salad
(More detailed instructions in recipe card below.)
- Mix dressing. Stir together mayonnaise, sour cream, lemon zest, lemon juice, celery seed, salt, and garlic. Refrigerate until needed.
- Devein the shrimp and boil them in water. Then peel them.
- Stir shrimp, cucumber, onion slices, and celery into the dressing.
- Season to taste.
- Sprinkle dill and chives on top.
- Refrigerate before serving for best flavor.
Can I Use Frozen Shrimp?
Yes! Frozen shrimp can be used for this recipe. Thaw them before cooking them.
The quality of the shrimp really matters. If you don’t have access to really fresh shrimp, it is better to go with frozen shrimp. Use wild-caught shrimp, not farm-raised shrimp.
Recipe Tips
- Don’t peel the shrimp before cooking. The shells add flavor and help prevent moisture loss from the shrimp.
- Don’t overcook the shrimp. Shrimp need just a few minutes to cook and will turn rubbery if overcooked. As soon as they turn pink and opaque, they are done.
- Use English cucumbers. I prefer English cucumbers for this recipe. They have fewer seeds and don’t have a waxy coating on the skin. You can use regular cucumbers or mini cucumbers if you prefer.
- Chill before serving. This allows the flavors to blend a bit, plus it tastes refreshing when it is chilled.
Variations and Substitutions
- Add avocado. Diced avocado adds richness and creaminess.
- Use red onion or shallots in place of sweet onion.
- Use green onions in place of chives.
- Make it spicy. Add sliced jalapeno or some crushed red pepper flakes.
- Add cheese. Feta cheese crumbles work really well in this salad.
Make Ahead and Storage
Prepare up to 8 hours in advance and leftovers will keep for 2 to 3 days in an airtight container in the refrigerator.
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
Equipment
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, stir together the first 7 ingredients. Cover with plastic wrap and refrigerate until needed.
- Use a shrimp deveiner of a sharp knife to devein the shrimp without peeling them. If using a knife, make a shallow slit along the back of the shrimp from the head end toward the tail. Cut through the shell and just slightly into the flesh. Pull the vein out.
- Bring a pot of water to a boil. Add a few teaspoons of salt and add the shrimp with their peels on Cook for 3 to 5 minutes. Drain.Let cool and then peel the shrimp.
- Stir the shrimp, cucumbers, onion slices, and celery into the mayonnaise mixture.
- Check for seasoning and add salt and pepper to taste.
- Sprinkle dill and chives on top.
- I like to refrigerate it for at least 30 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
