Need a refreshing, light, yet satisfying salad or side dish? This Cucumber Shrimp Salad recipe is an simple, make-ahead recipe that's perfect for spring and summer meals.
If you've been following us here at Felnu for a while, you know how much We love shrimp. There are a ton of shrimp recipes on the blog, from the favorite Cajun Shrimp Pasta to Pork and Shrimp Wontons.
This cucumber shrimp salad is one of those recipes that's simply too simple not to make. It's light, fresh, and packed with flavor—and the best part? It comes together in minutes.
We've whipped this up for low-key weeknight dinners, sunny lunch dates on the patio, and even as a last-minute date night dish. It's one of the go-to recipes when We want something that feels fancy but is secretly super simple.
[feast_advanced_jump_to]🌟 Why this recipe works
You're gonna love this recipe!
- Ready in under 30 minutes
- Light, fresh, and full of flavor
- Perfect for meal prep—hello, tasty lunch leftovers
- A total hit at brunches, BBQs, and summer picnics
- Creamy but not too heavy
- Pairs perfectly with crisp white wine (yes, please)
- Totally customizable with simple swaps
🛒 Ingredient notes
- Shrimp – tender, juicy, and slightly sweet—buy pre-cooked for an simple shortcut
- Cucumber – cool, crunchy, and refreshing
- Mayonnaise – adds creaminess and richness
- Sour cream – gives it that tangy lift
- Dijon mustard – a zippy kick that wakes everything up
- Lemon juice – brightens the whole salad and cuts the richness
- Garlic – a little goes a long way for savory depth
- Celery – more crunch! and a subtle earthiness
- Salt – simply enough to make all the flavors pop
- Fresh dill – fresh, herby goodness that's perfect with seafood
- Lemon zest – adds citrusy aroma and extra brightness
Substitutions:
- No sour cream? Use plain Greek yogurt.
- No dill? Try parsley or chives.
- Don't eat mayo? Swap it with yogurt, or with avocado for a creamy, dairy-free version.
✅ Step-by-step instructions
We've got the full list of ingredients with measurements, plus more detailed instructions, in the printable recipe card at the bottom of this post. But here are step-by-step photos and a quick overview of how to make this salad.
- Cook the shrimp, then place it in an ice bath to chill it quickly.
- Mix the mayo, sour cream, Dijon, lemon juice, garlic, lemon zest, and salt in a bowl.
- Add shrimp, cucumber, celery, and dill.
- Stir it all together gently.
- Chill in the fridge for at least 30 minutes. Done!
👩🏻🍳 Recipe FAQs
Yes! Simply make sure they're fully thawed and patted dry with paper towels before mixing.
Is this salad served cold or warm?Always cold—it's meant to be refreshing and light.
Can We make it ahead of time?Absolutely. It tastes even better after the flavors mingle for a few hours.
What size shrimp should We use?Medium or small shrimp work best—they're simple to eat and mix well with the salad.
Can We make this dairy-free?Yes! In fact, We usually make this recipe dairy-free. Use dairy-free mayo and swap the sour cream with a plant-based yogurt.
What's the best way to store leftovers?It stays great stored for 2–3 days in the refrigerator in an airtight container.
🍽 Serving ideas
This salad is great on its own, but here are some fun pairing ideas:
- Toasted French bread slices or butter crackers
- Fresh fruit salad or watermelon wedges
- A simple arugula salad
- Grilled corn or roasted veggies
- Served in lettuce cups for a light lunch or appetizer
Perfect occasions:
- Summer lunch parties
- Bridal showers or baby showers
- Date nights at home
- Light dinners after a hot day
- Make-ahead lunches for the work week
🍷 🥂 Wine pairings
We prefer to pair this salad with white wine. Two of the top wine pairing picks:
Sauvignon blanc – crisp, citrusy, and made for dishes with lemon and dill
Albariño – light, zesty, and a natural match for shrimp and creamy textures
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you'll need:
- Cutting board
- Sharp knife
- Mixing bowl
- Measuring spoons
- Lemon zester
- Rubber spatula or large spoon
- Large pot to cook shrimp
- Colander to rinse or thaw shrimp
More salad recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Creamy Cucumber Shrimp Salad
By Marlynn Schotland Prep Time: 15 mins Cook Time: 3 mins Total Time: 18 mins Servings: 4 servings A refreshing side salad or light main salad.Equipment
- 1 large pot
Ingredients
- 1 pound shrimp, peeled and deveined
Dressing
- ½ cup mayonnaise
- ⅓ cup sour cream
- 1 lemon, juiced and zested
- 2 Tablespoons chopped fresh dill
- 1 Tablespoon Dijon mustard
- 1 garlic clove, finely minced or grated
- ½ teaspoon kosher salt
Salad
- 1 English cucumber, or 2-3 mini cucumbers
- 1 celery stalk, diced
- 3 green onion stalks, thinly sliced
Instructions
- Bring a large pot of water to a boil. Once boiling, add the shrimp and cook for 2-3 minutes, simply until the color changes and the shrimp is cooked. Do not overcook the shrimp!
- While the shrimp is cooking, prepare an ice bath in a large bowl. Drain the shrimp and immediately place into an ice bath. Allow the shrimp to sit for about 3-4 minutes, then transfer shrimp to a separate large bowl and dry with paper towels.
- In a large bowl whisk together the dressing ingredients.
- Add the shrimp, cucumbers, celery, green onions to the bowl and toss to coat with the dressing.
- Refrigerate for at least 30 minutes before serving.
Notes
Makes approximately 4-6 side salad servings Make-ahead: You can make this cucumber shrimp salad up to 24 hours ahead of time. Simply refrigerate in an airtight container until you are ready to serve. Storage: store in an airtight container in the refrigerator for up to 3 days.Nutrition
Calories: 350 kcal, Carbohydrates: 7 g, Protein: 25 g, Fat: 26 g, Saturated Fat: 5 g, Polyunsaturated Fat: 13 g, Monounsaturated Fat: 6 g, Trans Fat: 0.1 g, Cholesterol: 206 mg, Sodium: 655 mg, Potassium: 514 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 335 IU, Vitamin C: 19 mg, Calcium: 124 mg, Iron: 1 mgNutrition information is automatically calculated, so should only be used as an approximation.