Can I make this ahead of time?

Yes. This recipe is forgiving. Making it ahead often makes serving easier and lets the flavors settle naturally. Keep the dressing separate if you prefer the cucumber extra crisp. Combine a few minutes before serving for best texture.

How do I prevent watery salad?

Use an English cucumber and dice it small. If the cucumber is especially wet, place diced pieces in a colander, sprinkle lightly with salt, and let them sit for 10 minutes. Pat dry with paper towels before tossing.

What if I do not like mayonnaise?

You can use plain Greek yogurt as a swap for mayonnaise and sour cream, or create a lighter vinaigrette using olive oil, lime juice, and a touch of mustard. Adjust quantities to maintain body and flavor.

Is it safe to eat seafood cold in a salad?

Yes, as long as the shrimp were cooked properly and stored at safe temperatures. Cook shrimp until they are opaque and pink, cool them quickly, and refrigerate promptly. Consume within 48 hours for best quality.

Can I make this salad vegan?

To create a vegan version, replace shrimp with cooked and chilled hearts of palm or marinated tofu, and swap mayonnaise and sour cream with plant-based alternatives. Adjust lime and seasoning to taste.

Cucumber Shrimp Salad

Name: Cucumber Shrimp Salad
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds of shrimp, with shells removed and deveined; 1 English cucumber, diced into small pieces; 3 green onions, sliced thinly; ⅓ cup of mayonnaise; ⅓ cup of sour cream; 1 large lime, zested and juiced; 2 tablespoons of fresh dill, chopped; 1 tablespoon of Dijon mustard; 1 clove of garlic, minced; ¼ teaspoon of kosher salt; Extra-virgin olive oil, lemon juice, salt, and pepper to taste

Description

A light and refreshing salad with tender shrimp, crisp cucumber, and a creamy lime dressing.

Ingredients

Scale

2 pounds of shrimp, with shells removed and deveined
1 English cucumber, diced into small pieces
3 green onions, sliced thinly
⅓ cup of mayonnaise
⅓ cup of sour cream
1 large lime, zested and juiced
2 tablespoons of fresh dill, chopped
1 tablespoon of Dijon mustard
1 clove of garlic, minced
¼ teaspoon of kosher salt
Extra-virgin olive oil, lemon juice, salt, and pepper to taste

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Instructions

Clean, devein, and quickly boil the shrimp until they turn pink. Rinse under cold water.
Thinly slice the cucumber and green onions for a crisp texture.
In a small bowl, whisk together the mayonnaise, sour cream, lime zest, lime juice, Dijon mustard, minced garlic, and chopped dill until smooth.
Combine the shrimp, cucumbers, and dressing in a bowl; gently toss until evenly coated.
Refrigerate for at least 30 minutes to enhance flavors.

Notes

Store in an airtight container in the fridge for up to 48 hours. Shrimp and dressing can be prepared ahead of time.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4g
Sodium: 600mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 25g
Cholesterol: 100mg