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Cool crunchy cucumber plus plump shrimp meet a creamy lime dressing in this light, zingy salad that’s perfect for lazy lunches or easy summer dinners. The mix of tart and herby flavors makes it a family-favorite side dish that doesn’t last long at gatherings.
The very first time I whipped this up was for an outdoor lunch and everybody wanted seconds right away. Now I throw it together whenever friends drop in out of the blue and need something fast.
Delicious Ingredients
- Fresh dill: chopped Brightens everything with its fresh tang. Grab sprigs that look green and lively for the best flavor
- Sour cream: Smooths things out and tones down the mayo. Full-fat gives you a lovely rich salad
- English cucumber: diced small Fresh and crisp, it adds crunch. Pick a cucumber that’s firm with no soft spots
- Kosher salt: Makes every bite tastier. If you can, use flaky salt for a punchier taste
- Dijon mustard: Sharp, zippy flavor in the background. Go for a creamy, quality jar if you can
- Lime: Both zest and juice Bright pop of citrus. Use a plump, juicy lime for best results
- Black pepper (freshly ground): A little heat and lovely aroma. Crack it fresh for the fullest flavor
- Green onions: Thinly sliced for gentle bite and color. Choose ones that look perky and not limp
- Shrimp: peeled and deveined This is what the salad’s all about. Use the freshest you can find—or thaw quality frozen shrimp
- Garlic clove: minced Brings a nice savory layer. Chop up a fresh clove for the best taste
- Mayonnaise: This brings all the creaminess. Choose a simple brand without extra fillers
Easy How-To
- Mash Everything Together:
- Gently fold shrimp pieces, cucumber, and green onion into your bowl. Dunk in the lime dressing, mixing gently so each bite gets creamy. Chill it well before serving for max flavor.
- Chop Up the Shrimp:
- Once they’re cool, cut the shrimp up into small bites. That way, every forkful gets some
- Get the Shrimp Icy Cold:
- Fill a bowl up with cold water and ice. After cooking, move the shrimp straight from hot water to ice water to chill them fast—three minutes should be good. Drain well afterward so there’s no extra water
- Simmer the Shrimp:
- After water starts boiling, turn it down a bit so things aren’t bubbling hard. Add the shrimp and let them cook just a couple minutes, until they turn pink and lose any gray. Quick and gentle keeps them nice and tender
- Mix the Creamy Lime Sauce:
- Blend together mayo, sour cream, lime juice, zest, dill, mustard, garlic, salt, and pepper in a bowl. Whisk until it’s all smooth. Pop it in the fridge to chill so the taste has time to build up while you prep shrimp and veggies
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I always reach for fresh dill since it screams summer and brings back memories of my grandma’s backyard. Dried just isn’t the same here. When I fixed this for my folks' anniversary, it vanished faster than anything else on the buffet.
How To Keep It Fresh
Pop leftovers in the fridge in a covered bowl—should be good for two days. If the sauce loosens, just give everything a quick stir before eating it again. When it’s hot out, nestle the salad bowl into a bigger bowl of ice to keep it super cold at BBQs.
Ingredient Swaps
Need it dairy-free? Grab vegan mayo and sour cream instead. No fresh dill? Try using chopped tarragon or parsley. Like a bold edge? Toss some capers in or a pinch of celery seed to bump it up.
Ways To Serve It
Spoon the salad into crunchy lettuce cups and you’ve got a low-carb meal. Load it onto sourdough for an easy open sandwich, or pile it on crackers for a speedy snack. For extra color, scatter on more dill and a little more lime juice right before eating.
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Where It Came From
You’ll find shrimp salads just like this up and down coastlines where seafood is always fresh. The creamy-tangy sauce borrows from old-school American versions, but lime and dill make it new again. Growing up by the water, meals like this always remind me of family BBQs packed on the deck outside.
Recipe FAQs
- → What type of shrimp should I use?
Go for bigger shrimp that are already peeled and have no veins. Fresh or thawed frozen works just fine, so grab whatever’s easy.
- → Can I substitute dill in the dressing?
No dill? Swap in some fresh parsley or even tarragon to switch up the flavor a bit.
- → Should the shrimp be served warm or cold?
Let the shrimp cool down in an ice bath, then chill them. This keeps things crisp, not overcooked.
- → How do I prevent the salad from getting watery?
Make sure the shrimp are really well-drained and pat dry your cucumber bits before you start mixing. This keeps it from getting runny.
- → Can this salad be made ahead?
Totally, just prep and toss it in the fridge for a few hours. The flavors get even better after hanging out.