Cool Crunchy Cucumber Shrimp

This cool, crunchy, and creamy cucumber shrimp salad has become my go-to protein-packed lunch for busy weekdays. The combination of tender shrimp, crisp cucumbers, and tangy dill dressing creates a refreshing meal that's substantial enough to keep you satisfied without weighing you down.

I discovered this recipe during a particularly sweltering summer when turning on the stove felt like torture. Now it's become my family's favorite light dinner on the deck during warm evenings.

Ingredients

• Precooked medium shrimp: Peeled and deveined provides convenient lean protein without any cooking necessary. Look for sustainably sourced options.
• Cucumber: Peeled and chunked adds essential crispness and hydration. English cucumbers work best for their thinner skin and fewer seeds.
• Red onion: Finely chopped brings a gentle bite that balances the creamy dressing. Soak in cold water briefly if you prefer a milder flavor.
• Sour cream: Creates the creamy base for the dressing. Full fat yields the best texture and flavor complexity.
• Mayonnaise: Adds richness and helps the dressing cling to all ingredients. Choose quality brands for best results.
• Lemon juice: Provides brightness that cuts through the creaminess. Fresh squeezed makes a noticeable difference.
• Dried dill weed: Infuses the dressing with classic herb flavor that pairs perfectly with seafood. Crush between your fingers before adding to release more oils.
• Fresh chives: Offer a mild onion flavor and beautiful color as garnish. Snip with scissors rather than chopping for the prettiest presentation.

Step-by-Step Instructions

Prepare the cucumbers:

Peel cucumbers with a vegetable peeler using long even strokes to remove all the skin. Cut into evenly sized chunks about half an inch large so they match the size of the shrimp pieces. Consistent sizing ensures you get a little bit of everything in each bite.

Prep remaining ingredients:

Cut the precooked shrimp into bite sized pieces that match your cucumber chunks. Finely mince the red onion into very small pieces so it distributes evenly throughout the salad without overwhelming any single bite.

Combine base ingredients:

Place your prepped shrimp cucumber and onion in a medium mixing bowl ensuring you have enough space to fold in dressing without spilling. The bowl should be about twice the volume of your ingredients.

Create the dressing:

In a separate smaller bowl whisk together sour cream mayonnaise lemon juice dried dill salt and pepper until completely smooth and uniform. The consistency should be thick enough to coat a spoon but still easily pourable. Taste and adjust seasonings as needed.

Add finishing touches:

Wash fresh chives thoroughly and pat completely dry with paper towels to prevent diluting the dressing. Set aside until the final step.

Combine all elements:

Use a rubber spatula to transfer all the dressing into the bowl with cucumber mixture. Gently fold everything together with deliberate movements from bottom to top rather than stirring to prevent breaking the shrimp. Continue until all pieces are evenly coated.

Garnish and serve:

Snip fresh chives directly over the salad right before serving for the freshest flavor and appearance. Portion into individual serving bowls or keep in the refrigerator until ready to eat.

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The shrimp is truly the star of this dish. I discovered through many iterations that medium sized shrimp work better than jumbo varieties since they integrate more evenly with the cucumber chunks. My daughter who typically avoids seafood specifically requests this salad which speaks volumes about its approachable flavor profile.

Make Ahead Tips

This cucumber shrimp salad actually improves with a little time in the refrigerator. The flavors meld together beautifully when prepared up to 24 hours in advance. Store in an airtight container with minimal air space to prevent the dressing from separating. If making more than a day ahead consider adding the cucumber just before serving to maintain maximum crispness.

Ingredient Substitutions

This recipe welcomes customization based on what you have available. Greek yogurt works wonderfully in place of sour cream for a tangier higher protein option. Fresh dill can replace dried using about one tablespoon finely chopped. For a dairy free version substitute coconut yogurt for the sour cream and use a plant based mayonnaise the flavor profile will shift slightly but remain delicious.

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Serving Suggestions

While perfect on its own this salad becomes a more substantial meal when served in a halved avocado or wrapped in butter lettuce leaves. For entertaining place small portions in individual glasses or ramekins for an elegant appetizer presentation. During summer months add quartered cherry tomatoes and serve over mixed greens for a complete dinner salad that requires zero cooking.

Frequently Asked Questions

→ How do I prepare the cucumbers for this salad?

Use a vegetable peeler to remove the skin, then dice cucumbers into bite-sized chunks for the perfect texture.

→ Can I use frozen shrimp in this dish?

Yes, just defrost and drain the shrimp thoroughly before adding to the salad for the best flavor and texture.

→ What is the best dressing for this salad?

A creamy dill dressing made with sour cream, mayonnaise, lemon juice, dill, salt, and pepper works perfectly for this salad.

→ How long does this dish stay fresh?

This salad can be stored in a tightly sealed container in the refrigerator for up to 4 days. Keep it chilled for the best taste.

→ Can I make this salad ahead of time?

Yes, it’s a great make-ahead dish. Simply assemble all ingredients, refrigerate, and mix in the dill dressing just before serving to maintain freshness.