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When it’s hot out and you want something crisp and not too heavy, this shrimp cucumber mix really hits the spot. The shrimp are juicy and go so well with crunchy cucumber and green onion. It all gets tossed in a creamy sauce with lime and dill that sticks to every piece. The best part? You can whip this up in just about thirty minutes and it always vanishes quickly from the table at my place.
I love putting this out when it’s hot or when I need something easy for a potluck. It was such a hit at a family picnic that it disappeared entirely. Not even a little bit left!
Delicious Ingredients
- Kosher salt: Grab a quarter teaspoon—the salt brings out all the flavors nicely. Big flakes are best if you’ve got them.
- Garlic: Mince up one clove really fine for a savory punch.
- Dijon mustard: One tablespoon gives the creamy sauce a little zip and helps it hold together.
- Fresh dill: Chop two tablespoons (just the feathery parts), skip the thick stems. This makes everything taste extra fresh.
- Lime: You’ll want the zest and juice from one big lime. Pick a heavy one for the juiciest flavor.
- Sour cream: Add a third of a cup (full fat is best) for extra creaminess and tang.
- Mayonnaise: You need a third cup for the creamy base.
- Green onions: Slice up three—they add color and a mild onion flavor. Go for ones with bright green tops.
- English cucumber: Dice a big one into small pieces. These cucumbers have thin skin, no seeds, and awesome crunch.
- Shrimp: Two pounds of peeled, deveined shrimp is what you’ll need. They cook fast and are super juicy. Wild caught is best if you can get it—if frozen, defrost totally.
Easy Steps
- Toss it All Together:
- Dump the cut up shrimp, diced cucumber, and green onion into a big bowl. Add your creamy lime dressing. Toss until everything looks coated and creamy. Check the seasoning and add more salt or lime if you want.
- Chop the Shrimp:
- Drain your cooled shrimp and pat them extra dry with paper towels. Then, chop into bite-size pieces.
- Ice Bath Time:
- Fill a big bowl with iced water while the shrimp cooks. Once they’re done, scoop them straight into the ice bath. This keeps the texture juicy and stops the cooking quick. Let them chill out for three minutes, then drain really well.
- Cooking the Shrimp:
- Boil water in a pot, then add the peeled and prepped shrimp. Let them cook for two to three minutes until they’re just pink and not see through at all. Don’t let them go too long or they’ll get chewy.
- Mix the Dressing:
- Whisk mayo, sour cream, chopped dill, lime zest and juice, Dijon, minced garlic, and salt in a little bowl until it’s fully smooth. Pop it in the fridge while you do the rest or keep handy if prepping ahead.
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I can’t get enough of the fresh dill flavor here—it always makes me think of my grandmother. She tossed dill in everything from pickles to potato salad. She’d always say it brings out that summer feeling in any dish.
Keeping it Fresh
Seal leftovers in a container and tuck them in the fridge—they’ll keep for two days. You might see some watery stuff from the cucumber, so just give it a good stir or spoon it off. If you’re prepping for a get together, don’t mix in the sauce until you’re ready to eat—it stays fresher that way.
Ingredient Swaps
Got Persian cucumbers? Use those if you don’t have English. To go lighter, swap Greek yogurt for sour cream—still creamy, less rich. Lemon works instead of lime, and if dill’s missing just use parsley instead.
Fun Ways to Serve
Spoon it right into crunchy lettuce leaves or pile it on rice to make it filling. It’s killer on slices of toasted baguette when you’re having people over. For super busy nights, my family likes grabbing it with crackers straight from the bowl.
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Some Tasty Origins
Shrimp salads like this go way back to old-school American kitchens, especially for summer lunches. The creamy sauce and plenty of fresh herbs—especially dill—make this version feel brighter and a little Scandinavian-inspired.
FAQs About the Recipe
- → How should shrimp be cooked for this salad?
Drop peeled shrimp into boiling water till they look pink—takes just a couple minutes. Move them right into icy water so they don't cook too much and turn out super tender.
- → Can I use other cucumbers besides English cucumber?
Absolutely! Try Persian or the basic supermarket kind. If you go with regular cucumbers, scoop out the seeds so they're extra crunchy.
- → What makes the dressing creamy?
It's the mayo and sour cream, plus fresh lime juice and zest mixed in, that give you that rich, tangy sauce.
- → How far in advance can this be made?
For the best crunch, toss everything just before you dig in. You can prep the sauce and shrimp a day before—just keep 'em cold and separate till you're ready.
- → Is dill essential in this dish?
Dill gives loads of fresh, herby flavor that's awesome with shrimp and cucumbers, but parsley is great too if that's more your thing.