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Craving a cool meal that’s big on fresh flavor but won’t weigh you down? Try this cucumber shrimp mix. Chilled shrimp get tossed with crunchy diced cucumbers and a creamy, herby dill lime sauce that hugs every bite. Everything comes together in about thirty minutes, and in my house, the bowl empties before you know it.
Crowd coming over? Bring this along—it disappears fast. I serve it on hot evenings or toss it together on busy nights. Last time I took it to a family BBQ, not a bite was left behind.
Vibrant Ingredients
- Kosher salt: A quarter teaspoon sharpens flavors; flaky salt’s awesome if you've got it
- Garlic: One clove, chopped real small, punches up the savory taste
- Dijon mustard: One tablespoon for a little tang and a bit more body
- Fresh dill: Two tablespoons, chopped—use tender tops for the best herby kick
- Lime: Zest and juice from a large one packs a citrus punch—choose a heavy one for juiciness
- Sour cream: One third cup, all about cool, creamy texture—full fat works best
- Mayonnaise: The base for the creamy sauce, one third cup
- Green onions: Three, cut thin for mild bite and color—go for bunches with perky tops
- English cucumber: Dice one big one small—seedless and crisp for the best crunch
- Shrimp: Two pounds peeled and cleaned—thaws fast, best wild-caught but use what you have
Easy How-To
- Toss the Salad:
- Stir together your chopped shrimp, diced cucumber and sliced green onions in a large bowl. Pour on that creamy dressing, mix until every piece is coated, and taste to see if it needs more salt.
- Chop the Shrimp:
- Drain the cooled shrimp well, then dab them dry with paper towels. Cut them into smaller pieces so it all mixes up evenly.
- Make an Ice Water Bath:
- While shrimp boil, fill a big bowl with ice and cold water. Move the cooked shrimp straight into the ice water to stop the cooking fast. Wait about three minutes, then pour off the water.
- Cook the Shrimp:
- Boil water in a medium pot. Drop in the cleaned shrimp and let them cook just until they turn pink—about two to three minutes. Don’t overdo it, or they get rubbery.
- Mix Up the Dressing:
- Stir mayonnaise, sour cream, lime zest and juice, dill, mustard, garlic, and salt in a small bowl until smooth and creamy. Keep in the fridge if you want to get ahead.
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I just love the way dill comes through in this dressing. Fresh dill always makes me think of my grandma—she’d sneak it into just about everything. She always said if it’s got dill, it tastes like sunshine.
Keeping It Fresh
Keep leftovers covered in the fridge and they’ll be good for two days. Cucumbers might drop some liquid, so stir gently before you serve, and pour off any extra water. If you’re prepping ahead for a get-together, wait to mix in the dressing until it’s almost time to eat.
Swaps That Work
No English cucumber? Persian ones are just fine. Out of sour cream? Plain Greek yogurt does the trick and makes it lighter. No lime? Use lemon if that’s what you have. Fresh parsley is a good stand-in if dill’s missing.
Serving Ideas
Try scooping this onto butter lettuce leaves for a crisp wrap, or serve over some rice for a filling meal. It’s awesome as an appetizer—pile it on slices of toasted bread. My people love to snack on it with crackers too.
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Where This Comes From
This dish is a twist on American shrimp salads you’d see at summer get-togethers years ago. The fresh herbs and creamy sauce give it a bright, simple Scandinavian-style feel that keeps it lighter and fresher.
Common Recipe Questions
- → What's the easiest way to cook the shrimp here?
Just drop your peeled shrimp into boiling water and let them turn pink—2 to 3 minutes should do it. Scoop them out and dunk them straight into ice water to keep them soft and juicy.
- → I don't have English cucumbers. What else works?
Persian and regular cucumbers do the job. If you're using regular ones, it's best to scoop out the seeds so they're extra crisp.
- → Why is the sauce so creamy?
The magic's in mixing mayo and sour cream, then adding tangy lime zest and juice. It makes the whole thing super smooth and a little tangy.
- → How early can I throw this together?
You'll get the freshest flavors if you combine everything right before you eat. But you can prep your shrimp and make the dressing up to a day ahead—just stash them in the fridge separately.
- → Is it okay to swap out the dill?
Dill brings a burst of herby flavor and smells awesome with the shrimp and cucumber. But if you like, parsley stands in just fine.