Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work just fine for this cucumber shrimp salad! Just make sure they are peeled and deveined before cooking. Thaw them according to the package instructions, and then proceed with cooking them as directed.

How long can I store cucumber shrimp salad in the fridge?

You can store cucumber shrimp salad in an airtight container in the refrigerator for up to 3-4 days. However, it’s best enjoyed fresh, as the dressing can cause the cucumber to become soggy over time.

Can I make cucumber shrimp salad in advance?

Yes, you can make the salad in advance. Just prepare the shrimp, cucumber, and dressing ahead of time and store them separately. When you're ready to serve, simply combine everything together for a quick and easy meal.

Can I substitute the sour cream in the dressing?

If you prefer a lighter option, you can substitute the sour cream with Greek yogurt. It will still provide a creamy texture but with a tangier flavor and additional protein.

Cucumber Shrimp Salad – Quick & Delicious Recipe

Name: Cucumber Shrimp Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 2 pounds shrimp, peeled and deveined; 1 English cucumber, small diced; 3 green onions, thinly sliced; ⅓ cup mayonnaise; ⅓ cup sour cream; 1 large lime, zested and juiced (about 2 teaspoons zest and 2 tablespoons juice); 2 tablespoons chopped fresh dill; 1 tablespoon Dijon mustard; 1 garlic clove, minced; ¼ teaspoon kosher salt

Description

Cucumber Shrimp Salad is a refreshing, protein-packed dish featuring juicy shrimp, crisp cucumbers, and a creamy lime-dill dressing. It’s a perfect meal for lunch, dinner, or meal prep. The combination of flavors and textures makes it a must-try for those looking for a healthy and easy-to-make meal.

Ingredients

Scale

2 pounds shrimp, peeled and deveined
1 English cucumber, small diced
3 green onions, thinly sliced
⅓ cup mayonnaise
⅓ cup sour cream
1 large lime, zested and juiced (about 2 teaspoons zest and 2 tablespoons juice)
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
1 garlic clove, minced
¼ teaspoon kosher salt

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Instructions

Make the dressing: Stir together the mayonnaise, sour cream, lime zest and juice, dill, mustard, garlic, salt, and pepper. Set aside or place in the fridge.
Cook the shrimp: Bring a pot of water to a boil. Add the shrimp and cook for 2-3 minutes until pink and cooked through.
Chill the shrimp: Transfer the shrimp to an ice water bath using a skimmer. Let them cool for about 3 minutes, then drain and chop into bite-sized pieces.
Assemble the salad: In a large mixing bowl, combine the chopped shrimp, diced cucumber, and sliced green onions. Add the dressing and mix until everything is evenly coated.
Serve and enjoy: This cucumber shrimp salad is ready to serve immediately or can be chilled further for a cooler, refreshing bite.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days.
If you prefer a lighter option, you can substitute the sour cream with Greek yogurt.
For extra flavor, consider adding a pinch of paprika or cayenne to the dressing.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 349 kcal
Sugar: 3g
Sodium: 1598mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0.1g
Carbohydrates: 9g
Fiber: 1g
Protein: 32g
Cholesterol: 305mg