This Creamy Lime Shrimp Cucumber Salad is the very definition of summer in a bowl: juicy shrimp, crunchy cucumber, and a zesty, herby dressing that dances over every bite. It’s creamy, vibrant, and so incredibly refreshing—you’ll want to serve it everywhere, from light lunches to outdoor gatherings (and maybe even just for a “me” moment on the patio!).

Why You’ll Love This Recipe

Ultra-Refreshing: The juicy cucumber and fresh lime combine for a burst of coolness in every bite—perfect for those sweltering days!
Quick & Easy: With just 30 minutes from fridge to fork, creamy lime shrimp cucumber salad is your go-to when you crave something special without the fuss.
Crowd-Pleasing Flavors: This salad brings together creamy, tangy, herby, and savory in a way that wins over everyone (shrimp lovers and skeptics alike).
Versatile for Any Occasion: Serve it at a summer potluck, as a zesty side dish, or main course salad—it’s always gorgeous and satisfying.

Cucumber Shrimp Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Creamy Lime Shrimp Cucumber Salad lies in its simple, thoughtfully chosen ingredients. Each one is there for a delicious reason—whether it’s bringing creamy richness, bright citrus, fresh green flavor, or succulent bites of shrimp.

Shrimp (2 pounds, peeled and deveined): The star! Choose large shrimp for easy chopping and juicy texture—frozen works fine if you thaw and pat dry.
English cucumber (small diced): Adds a cooling, crisp crunch and stays juicy without watering down your salad.
Green onions (thinly sliced): For a gentle oniony zip and a pop of color that’s never overpowering.
Mayonnaise (⅓ cup): Delivers the creamy base that binds every ingredient together with just the right richness.
Sour cream (⅓ cup): Adds tang and lightens the dressing so it’s silky, not heavy.
Lime (zest and juice): The zest and juice of a large lime inject a bold, sunshiny citrus flavor.
Fresh dill (2 tablespoons, chopped): Its summery, aromatic flavor is made for pairing with shrimp and cucumber.
Dijon mustard (1 tablespoon): For a hint of sharpness and complexity in the creamy dressing.
Garlic (1 clove, minced): Brings the subtle kick that wakes up all the flavors.
Kosher salt & pepper: Essential for bringing balance and making every fresh ingredient sing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the magical things about creamy lime shrimp cucumber salad is how easily you can make it your own. Whether you’re catering to specific dietary needs, craving a little extra heat, or just want to play with flavors, this salad happily adapts.

Avocado twist: Dice a ripe avocado and gently fold it in for buttery flavor and extra creaminess.
Add a spicy kick: Toss in a pinch of red pepper flakes or finely chopped jalapeño for heat-lovers.
Herb swap: Try fresh cilantro or parsley if dill isn’t your favorite, or mix up the green flavors for fun.
Lighter version: Use Greek yogurt in place of sour cream for a slightly tangier, protein-packed salad.

How to Make Creamy Lime Shrimp Cucumber Salad

Step 1: Make the Zesty Creamy Dressing

Start by whisking together the mayonnaise, sour cream, bright lime zest and juice, chopped dill, Dijon mustard, minced garlic, kosher salt, and a few cracks of black pepper. This creates a luscious, tangy dressing that’s vibrant yet wonderfully creamy—pop it in the fridge to keep cold while you prep the rest.

Step 2: Cook Your Shrimp to Perfect Tenderness

Bring a pot of water to a rolling boil. Add the peeled and deveined shrimp and let them cook for just 2 to 3 minutes, until they turn that irresistible blush pink and curl up. Overcooking here is the only “don’t”—it makes the shrimp rubbery, so keep a close eye!

Step 3: Cool the Shrimp in an Ice Bath

While the shrimp are bubbling away, set up a big bowl of ice water. As soon as the shrimp are done, use a skimmer or slotted spoon to transfer them straight into the ice bath. This not only stops the cooking in its tracks but also locks in the shrimp’s tender, juicy texture. Let them chill for 3 minutes, then drain well and chop into bite-sized pieces.

Step 4: Toss Everything Together

In a large mixing bowl, gently combine the chopped shrimp, diced cucumber, and green onions. Pour that dreamy creamy lime dressing over the top and stir until everything is evenly coated. This is when the magic really happens—the flavors mingle and bloom into pure, summery deliciousness!

Pro Tips for Making Creamy Lime Shrimp Cucumber Salad

Ice Bath Lock-In: Don’t skip the ice bath for the shrimp! It keeps them ultra-juicy and gives your salad that upscale, restaurant-worthy texture.
Dice, Don’t Slice: Dicing the cucumber small ensures even bites and helps the dressing cling to every crunchy piece—hello, flavor in every forkful!
Let It Chill: Give the finished salad at least 10 minutes in the fridge before serving—the flavors get even brighter and bolder as they mingle together.
Zest Before You Juice: Always zest your lime before cutting and juicing—it’s so much easier and you won’t leave any fragrant citrus behind.

How to Serve Creamy Lime Shrimp Cucumber Salad

Garnishes

Top your finished salad with fresh dill fronds or extra lime zest for a stunning pop of green and citrusy aroma. A sprinkle of flaky sea salt or a dusting of smoked paprika can also add a little visual flair and an extra layer of flavor.

Side Dishes

Creamy lime shrimp cucumber salad is delicious alongside warm, crusty bread, fluffy rice, or a simple quinoa pilaf. For a refreshing meal, pair it with grilled corn, a light fruit salad, or even crispy tortilla chips for a fun appetizer-style twist.

Creative Ways to Present

For special occasions, spoon the salad into halved avocado “boats,” nestle it inside chilled lettuce cups, or serve it in mini glasses as elegant party starters. You can even pack it in mason jars for a picnic lunch that looks as good as it tastes!

Make Ahead and Storage

Storing Leftovers

Leftover creamy lime shrimp cucumber salad keeps beautifully in an airtight container in the fridge for up to 2 days. The flavors continue to meld, and any extra juices can be stirred right back in before serving.

Freezing

Because of the creamy dressing and fresh cucumbers, this salad doesn’t freeze well—the texture of both will suffer. For best results, enjoy it fresh or within a couple days of making.

Reheating

There’s no heating necessary! This fresh salad is meant to be enjoyed cold, straight from the fridge, making it a lifesaver for hot days and quick lunches.

FAQs

Can I use pre-cooked or frozen shrimp?

Absolutely! If you’re using pre-cooked shrimp, just thaw them, pat them dry, and chop as directed. Skip the boiling and ice bath steps. Frozen shrimp work well too—just make sure they are fully defrosted and drained so the salad doesn’t become watery.
What’s the best way to dice cucumbers for this salad?

English cucumbers have fewer seeds and thinner skin, so they’re great as-is. Slice the cucumber lengthwise, chop into strips, then dice into small, even cubes. This makes for easy eating and ensures every bite gets plenty of tangy dressing.
Can I make this salad dairy-free?

Definitely! Use a high-quality mayonnaise and a dairy-free sour cream substitute, or swap sour cream for plain coconut yogurt. The result is still luscious and flavorful, with all the signature Creamy Lime Shrimp Cucumber Salad zing.
Can I prepare this salad ahead of time for a party?

Yes! Prep the creamy lime dressing and chill the cooked shrimp in advance. Combine everything about 30 minutes before serving for the freshest, most vibrant taste—giving it a little time to meld makes it even more delicious.

Final Thoughts

If you’re looking for a dish that brims with summer freshness, irresistible flavor, and easy elegance, Creamy Lime Shrimp Cucumber Salad is the one you’ll come back to again and again. I promise, it’s the kind of recipe that makes any meal feel like a celebration—so grab those ingredients and treat yourself (and your favorite people) to a bowlful of sunshine!

Cucumber Shrimp Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 636 reviews

Author: Lisa
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Salad
Method: Mixing, Boiling
Cuisine: International
Diet: Gluten Free

Print Recipe

Description

This refreshing Cucumber Shrimp Salad is a delightful blend of juicy shrimp, crunchy cucumbers, and a creamy lime dressing. Perfect for a light and satisfying meal.

Instructions

Make the dressing. To 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 to 3 minutes, until cooked through and pink.
Make an Ice Water Bath. While the shrimp are cooking, prepare an ice water bath. Remove the shrimp to the ice water bath using a skimmer. Let them cool for 3 minutes, then drain them in a colander. Chop them into bite-sized pieces.
Stir it all together. In a mixing bowl, stir together the chopped shrimp, green onion, diced cucumber, and dressing, until creamy.