If you are searching for a refreshing yet indulgent dish, this Creamy Cucumber Shrimp Salad Recipe is sure to become one of your all-time favorites. It perfectly balances the cool crunch of cucumber with tender, flavorful shrimp, all enveloped in a luscious, herb-infused creamy dressing. This salad is effortlessly light but satisfying, making it ideal for warm afternoons, easy lunches, or elegant starters. You will love how every bite bursts with brightness and creaminess, bringing a sophisticated seafood twist in a salad that is quick to prepare and delightful to share.
Ingredients You’ll Need
Though this recipe features just a handful of ingredients, each component is thoughtfully selected to build layers of flavor, texture, and color that come together beautifully in the final dish.
- Cooked shrimp (1 pound): Provides the star protein with a tender, briny sweetness perfectly suited for salad form.
- English cucumber (1 large, thinly sliced): Adds crispness and a fresh, watery bite that refreshes the palate.
- Red onion (½ small, thinly sliced): Brings a gentle sharpness and vibrant purple color contrast.
- Sour cream (½ cup): Creates that signature creamy base with a slight tang that enriches every forkful.
- Mayonnaise (¼ cup): Works in harmony with sour cream to achieve a smooth, velvety dressing texture.
- Fresh dill (1 tablespoon, chopped): Infuses herbal brightness that livens up the salad without overpowering it.
- Lemon juice (1 tablespoon): Adds citrusy zestiness that heightens the flavors and balances the richness.
- Dijon mustard (1 teaspoon): Offers subtle heat and depth, rounding out the dressing’s complexity.
- Salt and pepper (to taste): Essential seasoning that brings all the elements into harmony.
How to Make Creamy Cucumber Shrimp Salad Recipe
Step 1: Combine the Main Ingredients
Start by placing the cooked shrimp, thinly sliced cucumber, and red onion in a large mixing bowl. These fresh ingredients form the foundation of the salad, bringing together different textures and natural sweetness that shine through once dressed.
Step 2: Whisk Together the Creamy Dressing
In a smaller bowl, combine the sour cream, mayonnaise, freshly chopped dill, lemon juice, Dijon mustard, salt, and pepper. Whisk these together until the mixture is smooth and slightly fluffy. This dressing is the heart of the Creamy Cucumber Shrimp Salad Recipe, imparting richness balanced by bright herbal and citrus notes.
Step 3: Toss and Chill
Pour your freshly made dressing over the shrimp and vegetable mixture. Gently toss everything to ensure every piece is evenly coated with the creamy sauce. Cover the bowl and refrigerate for at least 30 minutes — this step allows all the flavors to marry beautifully, resulting in a perfectly chilled salad ready to serve.
How to Serve Creamy Cucumber Shrimp Salad Recipe
Garnishes
For an appealing finish, consider garnishing your salad with a sprinkle of extra fresh dill or some thin lemon wedges on the side. A light dusting of freshly cracked black pepper can also add a subtle pop of spice that complements the cool creaminess.
Side Dishes
This salad pairs wonderfully with crusty artisan bread or crisp crackers, which add a satisfying crunch. It also works as a lovely light complement to grilled vegetables or a simple quinoa pilaf when you want a more substantial meal.
Creative Ways to Present
For a unique twist, serve the salad in individual glass jars or lettuce cups for a visually inviting and mess-free presentation. You can also hollow out a cucumber or tomato and fill it with the salad as an edible bowl, adding an extra flourish that will impress any guest.
Make Ahead and Storage
Storing Leftovers
The Creamy Cucumber Shrimp Salad Recipe keeps well when covered tightly and refrigerated. Aim to consume leftovers within two days for the best texture, as cucumbers can release water and soften the salad over time.
Freezing
This salad is best enjoyed fresh and chilled, so freezing is not recommended. The creamy dressing and fresh cucumber could separate or become watery once thawed.
Reheating
Since this is a cold salad, reheating is not necessary. Simply give it a gentle stir after refrigeration to recombine any separated dressing before serving.
FAQs
Can I use raw shrimp instead of cooked shrimp?
It’s best to use cooked shrimp to keep the preparation quick and ensure food safety. If you only have raw shrimp, be sure to cook them thoroughly before adding to the salad.
Is there a lighter alternative for sour cream in this recipe?
Absolutely! Greek yogurt is a fantastic substitute that reduces fat but keeps the creamy texture and adds a nice tangy flavor.
Can I add other vegetables to this salad?
Definitely! Diced celery adds a lovely crunch, and you can also experiment with bell peppers or radishes for extra color and flavor diversity.
How long should the salad chill before serving?
At least 30 minutes is ideal to let the flavors meld. You can prepare it up to a few hours ahead, just keep it refrigerated until ready to serve.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, making it suitable for anyone avoiding gluten while still enjoying a delicious meal.
Final Thoughts
With its bright flavors, refreshing textures, and effortless preparation, the Creamy Cucumber Shrimp Salad Recipe is a must-try for anyone craving a light but satisfying dish. Whether you’re entertaining friends or treating yourself to a nourishing lunch, this salad delivers a perfect balance of creaminess and crisp freshness. Give it a go—you’ll be reaching for this recipe again and again!
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Creamy Cucumber Shrimp Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes (including at least 30 minutes chilling time)
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This refreshing Creamy Cucumber Shrimp Salad combines tender cooked shrimp with crisp cucumber and red onion, all enveloped in a tangy, dill-infused creamy dressing. Perfect for hot summer days, this light and flavorful salad can be enjoyed as a lunch, appetizer, or side dish. It’s gluten-free, pescatarian-friendly, and ready in just 15 minutes plus chilling time.
Ingredients
Seafood and Vegetables
- 1 pound cooked shrimp, peeled and deveined
- 1 large English cucumber, thinly sliced
- 1/2 small red onion, thinly sliced
Dressing
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Combine Shrimp and Vegetables: In a large bowl, add the cooked shrimp, thinly sliced cucumber, and red onion. Gently mix them together to evenly distribute the ingredients.
- Prepare the Dressing: In a separate small bowl, whisk together the sour cream, mayonnaise, chopped dill, lemon juice, Dijon mustard, salt, and pepper until you achieve a smooth, creamy dressing.
- Toss Salad with Dressing: Pour the prepared dressing over the shrimp and vegetable mixture. Gently toss to coat all the ingredients evenly, ensuring every bite is flavorful.
- Refrigerate to Meld Flavors: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This chilling time allows the flavors to blend beautifully and the salad to become nicely chilled.
- Serve Chilled: After chilling, serve the salad cold as a light lunch, appetizer, or side dish. Enjoy its creamy texture and refreshing taste.
Notes
- For added crunch, stir in diced celery just before serving.
- Substitute Greek yogurt for sour cream for a lighter, tangier version.
- Use pre-cooked cocktail shrimp to save preparation time.
