If you are searching for a refreshing, vibrant dish that feels like a cool breeze on a warm day, the Cucumber Shrimp Salad with Creamy Lime Dressing Recipe is an absolute must-try. This salad perfectly balances the crisp crunch of cucumber and the tender bite of shrimp with a zesty, creamy lime dressing that brings everything together into a harmonious, delicious bite. Whether you’re looking for a light lunch, a stunning appetizer, or a crowd-pleasing side, this recipe delivers flavor, texture, and a bit of elegance with ease.
Ingredients You’ll Need
The beauty of the Cucumber Shrimp Salad with Creamy Lime Dressing Recipe lies in its simplicity. Each ingredient is carefully chosen not only for its flavor but also for how it complements the overall texture and color, making every forkful exciting. Here’s what you’ll need:
- Shrimp (2 pounds): Peeled and deveined, this is the protein star that adds a tender, slightly sweet taste.
- English cucumber (1, small diced): Adds a refreshing crunch and a cool, clean flavor perfect for balance.
- Green onions (3, thinly sliced): Bring a subtle sharpness and a lively green color to the salad.
- Mayonnaise (⅓ cup): Provides the creamy, rich base for the dressing’s smooth texture.
- Sour cream (â…“ cup): Adds a tangy creaminess that perfectly contrasts the lime juice.
- Large lime (1, zested and juiced): Offers bright citrus notes that elevate the entire salad.
- Fresh dill (2 tablespoons, chopped): Contributes a fragrant, herbal flavor that pairs wonderfully with seafood.
- Dijon mustard (1 tablespoon): Adds a subtle kick and complex depth to the dressing.
- Garlic clove (1, minced): Brings a gentle warmth and aromatic richness.
- Kosher salt (¼ teaspoon): Enhances all the flavors without overpowering them.
How to Make Cucumber Shrimp Salad with Creamy Lime Dressing Recipe
Step 1: Cook the Shrimp
Start by bringing a pot of salted water to a boil. Once boiling, add your peeled and deveined shrimp. Cooking it just right is key, so let the shrimp cook for only 2-3 minutes until they turn a beautiful pink. This quick cooking keeps them tender and juicy instead of rubbery. After cooking, drain and transfer them to a cool place to stop the cooking process.
Step 2: Prep the Fresh Veggies
While the shrimp cool, dice the English cucumber into small, bite-sized pieces for that perfect crunch. Thinly slice the green onions to sprinkle in a mild, oniony flavor without overwhelming the salad. Toss these veggies in a large bowl, getting ready for the shrimp and dressing to join in.
Step 3: Whip Up the Creamy Lime Dressing
In a separate bowl, blend together the mayonnaise and sour cream until smooth and creamy. Add the zest and juice of the fresh lime for that zippy citrus burst. Stir in chopped fresh dill, Dijon mustard, minced garlic, and kosher salt. Mix thoroughly until this dressing is perfectly emulsified and bursting with flavor.
Step 4: Combine and Gently Toss
Add the cooled shrimp into the bowl with your prepared cucumbers and green onions. Pour the luscious creamy lime dressing over everything. Using a gentle hand, toss the salad to make sure every piece is lightly coated without breaking the shrimp or crushing the cucumber. This gentle touch preserves texture and prevents any muddiness.
Step 5: Chill Before Serving
Refrigerate the salad for at least 30 minutes to let the flavors meld and the dressing chill. This step really helps elevate the dish, as the creamy lime dressing seeps slightly into the shrimp and cucumber, creating a harmonious flavor experience with every bite.
How to Serve Cucumber Shrimp Salad with Creamy Lime Dressing Recipe
Garnishes
To take your presentation to the next level, consider garnishing your salad with a few additional fresh dill sprigs or thin lime slices to echo the flavors inside. A sprinkle of freshly cracked black pepper can add a subtle spice, while a few toasted pine nuts bring a crunchy surprise. These little touches add wow factor and textural contrast.
Side Dishes
This salad shines brightly on its own but pairs wonderfully with light, summery dishes. Serve alongside grilled corn on the cob, crusty artisan bread, or even a chilled chilled white wine to keep the meal breezy and refreshing. It’s equally fantastic as a lively companion to grilled chicken or fish for a complete seafood-inspired dinner.
Creative Ways to Present
Why not serve this salad in individual lettuce cups for a fun finger food twist? Or layer it in clear glass jars for an eye-catching picnic picnic option that keeps everything fresh. You could even spoon it onto endive leaves for sophisticated appetizers perfect for a party or casual gathering — the creamy lime dressing will shine wherever it goes!
Make Ahead and Storage
Storing Leftovers
Place any leftover Cucumber Shrimp Salad with Creamy Lime Dressing Recipe in an airtight container and store it in the refrigerator. It stays fresh for up to 2 days, but the vegetables are best enjoyed crisp, so try to eat it soon for optimal texture and flavor.
Freezing
This salad is not ideal for freezing. The creamy lime dressing and fresh vegetables, especially cucumber, can separate and become watery once thawed, compromising the texture. For best enjoyment, prepare only as much as you intend to eat within a couple of days.
Reheating
Because this salad is served chilled and features cooked shrimp already, reheating is not recommended. Instead, enjoy it straight from the fridge for that perfect cool, refreshing bite every time.
FAQs
Can I use frozen shrimp for this salad?
Absolutely! Just make sure to thaw the shrimp completely before boiling. This helps maintain the best texture and flavor in your salad.
Is there a dairy-free version of the creamy lime dressing?
Yes, you can substitute the sour cream and mayonnaise with dairy-free alternatives like coconut cream or cashew-based mayo for a similar creamy texture without dairy.
Can I add other vegetables to this salad?
Definitely! Feel free to mix in diced avocado, cherry tomatoes, or even bell peppers to customize your salad to your taste and add extra color.
How long should I chill the salad before serving?
A minimum of 30 minutes is recommended to allow flavors to meld, but chilling it for up to 2 hours enhances the taste even more.
Can this salad be made vegan?
While the original recipe includes shrimp and dairy, with plant-based shrimp substitutes and vegan mayo/sour cream alternatives, you can adapt this salad to be vegan-friendly.
Final Thoughts
There is something truly special about the way the Cucumber Shrimp Salad with Creamy Lime Dressing Recipe brings simple ingredients together to create an explosion of flavor that feels both fresh and comforting. Its ease, beauty, and deliciousness make it a recipe you’ll find yourself reaching for again and again. So why not make this salad soon and share the joy of this wonderful combination with your friends and family? You’ll be so glad you did!
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Cucumber Shrimp Salad with Creamy Lime Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Total Time: 18 minutes plus 30 minutes chilling time
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
A refreshing and light Cucumber Shrimp Salad perfect for warm days or as a healthy appetizer. This salad combines tender boiled shrimp with crisp cucumber and green onions, all tossed in a creamy lime and dill dressing that adds a zesty and herbaceous flavor.
Ingredients
Main Ingredients
- 2 pounds shrimp, peeled and deveined
- 1 English cucumber, small diced
- 3 green onions, thinly sliced
Creamy Lime Dressing
- â…“ cup mayonnaise
- â…“ cup sour cream
- 1 large lime, zested and juiced
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- ¼ teaspoon kosher salt
Instructions
- Cook the Shrimp: In a medium pot, bring salted water to a boil. Add the peeled and deveined shrimp and cook for 2-3 minutes until they turn pink and are just cooked through. Drain the shrimp and let them cool completely.
- Prepare Vegetables: Dice the English cucumber into small pieces. Thinly slice the green onions. Combine both in a large mixing bowl.
- Make the Dressing: In a separate bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, chopped fresh dill, Dijon mustard, minced garlic, and kosher salt until the dressing is smooth and well combined.
- Combine Salad: Add the cooled shrimp to the bowl with the diced cucumber and green onions. Pour the creamy lime dressing over the ingredients and gently toss to evenly coat everything without breaking the shrimp.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled for the best taste and texture.
Notes
- Make sure not to overcook the shrimp; they should be just pink to remain tender and juicy.
- You can substitute Greek yogurt for sour cream for a lighter dressing.
- Fresh dill is key for the authentic flavor, but dried dill can be used in a pinch (use half the quantity).
- Serve this salad on a bed of leafy greens for a more substantial meal.
