If you are searching for a fresh, vibrant dish that balances tangy, creamy, and crisp flavors, this Creamy Cucumber Shrimp Salad Recipe is going to be your new favorite! Imagine tender, juicy shrimp mingling effortlessly with cool cucumber ribbons, all enveloped in a luscious dressing bursting with dill and a hint of lemon. It’s the kind of salad that not only satisfies your taste buds but also looks stunning on the table, perfect for warm days or any time you want a refreshing, light meal that feels like a little celebration in every bite.
Ingredients You’ll Need
The magic behind this salad lies in a handful of simple ingredients, each playing its part to create harmony in every forkful. From the fresh crunch of cucumber to the creamy texture of sour cream and mayonnaise, it’s all about complementing flavors and textures that highlight the star of the dish: shrimp.
- 1 pound cooked shrimp: Make sure they are peeled and deveined for the best texture and ease of eating.
- 1 large cucumber: Thinly sliced or halved into moons; it adds a crisp, cooling contrast.
- 1/2 red onion: Finely sliced to bring a mild pungency that doesn’t overpower.
- 1/4 cup fresh dill: Chopped generously for that aromatic, slightly tangy note.
- 1/2 cup sour cream: Creates the creamy base and a slight tang to brighten the dressing.
- 1/4 cup mayonnaise: Adds richness and smoothness to balance the salad.
- 1 tablespoon lemon juice: Essential for a zesty punch that ties all the flavors together.
- 1 teaspoon Dijon mustard: Brings subtle heat and complexity to the dressing.
- 1/2 teaspoon garlic powder: Gives a gentle, savory depth without overpowering.
- Salt and black pepper: To taste, enhancing every ingredient’s natural flavors.
How to Make Creamy Cucumber Shrimp Salad Recipe
Step 1: Prepare the Dressing
Start by combining sour cream, mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and pepper in a large mixing bowl. Stir together until your dressing is smooth and well blended, setting the foundation for the salad’s signature creamy texture.
Step 2: Add Fresh Ingredients
Next, toss in the chopped shrimp, sliced cucumbers, finely sliced red onion, and chopped fresh dill. Gently fold everything together so each ingredient is lovingly coated in that vibrant, creamy dressing.
Step 3: Chill and Marinate
Cover the bowl and refrigerate the salad for at least thirty minutes. This rest time allows the flavors to meld beautifully, ensuring every bite delivers the perfect balance of freshness, creaminess, and zest.
How to Serve Creamy Cucumber Shrimp Salad Recipe
Garnishes
A sprinkle of fresh dill or a few lemon wedges makes a lovely garnish, adding a pop of color and enhancing the salad’s bright flavors. For a little crunch, consider topping with toasted pine nuts or slivered almonds.
Side Dishes
This salad pairs wonderfully with crusty artisan bread or crisp crackers to scoop up every creamy, flavorful bite. It’s also fantastic alongside grilled vegetables or a light quinoa salad for a well-rounded, refreshing meal.
Creative Ways to Present
For a stunning presentation, serve the Creamy Cucumber Shrimp Salad Recipe in individual lettuce cups or hollowed-out cucumber boats. Alternatively, layering it over mixed greens with vibrant cherry tomatoes can turn a simple salad into an elegant centerpiece for your table.
Make Ahead and Storage
Storing Leftovers
Place any leftover salad in an airtight container and refrigerate. It will stay fresh for up to two days, but is best enjoyed sooner when the cucumbers maintain their crisp texture.
Freezing
Because this salad is creamy and features fresh vegetables that don’t freeze well, freezing is not recommended as it alters the texture and flavor significantly. It’s best to enjoy it fresh or within a short storage period.
Reheating
This salad is designed to be served chilled, so reheating isn’t necessary or advised. Simply remove it from the fridge about fifteen minutes before serving to take the chill off slightly, allowing all the flavors to shine.
FAQs
Can I use raw shrimp for this recipe?
This recipe calls for cooked shrimp since the salad is no-cook. If you use raw shrimp, be sure to cook and cool them before combining to ensure food safety and the perfect texture.
Is there a lighter alternative to sour cream and mayonnaise?
Absolutely! You can swap sour cream for Greek yogurt for a lighter, tangier dressing, and reduce the mayonnaise or use a light version to cut down on fat without sacrificing creaminess.
Can I add other vegetables to the salad?
Yes! Adding diced avocado or halved cherry tomatoes introduces extra layers of flavor and texture that complement the creamy cucumber and shrimp beautifully.
How long should I refrigerate the salad before serving?
At a minimum, chill the salad for thirty minutes. This rest allows the flavors to meld nicely, but if you refrigerate it for a couple of hours, it will taste even better.
Is this salad suitable for gluten-free diets?
Yes, this Creamy Cucumber Shrimp Salad Recipe is naturally gluten-free, making it a safe and delicious choice for those with gluten sensitivities.
Final Thoughts
There is something truly special about the Creamy Cucumber Shrimp Salad Recipe that makes it a standout on any menu or picnic table. Its effortless blend of creamy, fresh, and zesty notes means it’s not just a salad—it’s a celebration of flavors you’ll want to revisit again and again. Give it a try and enjoy a dish that feels like summer in every bite!
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Creamy Cucumber Shrimp Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This creamy cucumber shrimp salad is a refreshing and light no-cook seafood dish perfect for summer. Combining tender cooked shrimp with crisp cucumber, red onion, and fresh dill, all tossed in a tangy and creamy dressing made from sour cream, mayonnaise, lemon juice, and Dijon mustard. It’s quick to prepare, served chilled, and ideal for a healthy lunch or appetizer.
Ingredients
Seafood and Vegetables
- 1 pound cooked shrimp, peeled and deveined, tails removed and chopped
- 1 large cucumber, thinly sliced or halved into moons
- 1/2 red onion, finely sliced
- 1/4 cup fresh dill, chopped
Dressing
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- salt and black pepper to taste
Instructions
- Prepare the dressing: In a large mixing bowl, combine the sour cream, mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and black pepper. Stir until smooth and well blended.
- Add shrimp and vegetables: Add the chopped shrimp, cucumber slices, red onion, and fresh dill to the bowl.
- Toss salad: Gently toss all ingredients until everything is evenly coated with the creamy dressing.
- Season to taste: Taste the salad and adjust seasoning with additional salt or pepper if needed.
- Chill before serving: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Serve the salad chilled as a light meal or appetizer.
Notes
- Substitute Greek yogurt for sour cream to make a lighter version.
- Add chopped avocado or cherry tomatoes for extra flavor and texture.
- This salad is best served cold and can be made a few hours in advance.
