Cucumber Shrimp Salad

This refreshing, protein-packed salad is my go-to for busy days. Juicy shrimp, crisp cucumbers, and a zesty lime-dill dressing come together in minutes. Perfect for meal prep, lunches, or a light dinner—no fancy skills required!

WHY THIS RECIPE WORKS

30-minute magic: Quick prep, minimal cleanup.
Meal prep superstar: Tastes even better the next day.
Diet-friendly: Gluten-free, keto, and customizable.
Crowd-pleaser: Great for picnics, potlucks, or solo snacking.

Bonus: My kids devour this—even the cucumber-haters!

INGREDIENTS

FOR THE SALAD

1 lb (450g) medium shrimp, peeled + deveined (thawed if frozen)
1 large English cucumber (or 4 Persian cucumbers), diced (~2½ cups)
3 green onions, thinly sliced
¼ cup fresh dill, chopped (or 1 tbsp dried dill)

CREAMY LIME-DILL DRESSING

⅓ cup (80g) mayonnaise (I love avocado oil mayo)
⅓ cup (80g) sour cream (or plain Greek yogurt)
Zest + juice of 1 large lime (2 tsp zest + 2 tbsp juice)
1 tbsp Dijon mustard
1 garlic clove, minced
½ tsp kosher salt
¼ tsp black pepper

OPTIONAL ADD-INS

1 avocado, diced (toss in lime juice to prevent browning)
½ cup radishes, thinly sliced
1 tsp chili flakes (for heat)

STEP-BY-STEP INSTRUCTIONS

1. COOK THE SHRIMP

Bring a pot of salted water to a rolling boil. Add shrimp and cook for 2–3 minutes until pink and curled.
Pro tip: Toss a lemon wedge or Old Bay seasoning into the water for extra flavor!

2. CHILL THE SHRIMP

Fill a large bowl with ice water. Use a slotted spoon to transfer shrimp to the ice bath. Let cool for 3 minutes, then drain and pat dry with paper towels.
Chop shrimp into ½-inch pieces.

3. MAKE THE DRESSING

In a small bowl, whisk together mayo, sour cream, lime zest, lime juice, Dijon, garlic, salt, and pepper. Taste and adjust—add more lime juice for tang or salt for balance.

4. ASSEMBLE THE SALAD

In a large mixing bowl, combine shrimp, cucumber, green onions, dill, and dressing. Gently toss until evenly coated.
Fold in avocado or radishes now if using.

SERVING SUGGESTIONS

Lettuce cups: Butter lettuce or endive leaves for crunch.
Stuffed tomatoes: Hollow out beefsteak tomatoes and fill with salad.
With crackers: Serve alongside almond flour crackers for a crunchy contrast.
Over greens: Spinach or arugula base for a fuller meal.

JANET’S TIPS

Shrimp size: Medium (41/50 count) shrimp hold up best. Avoid tiny salad shrimp—they vanish!
Crisp cucumbers: Scoop out seeds with a spoon if you dislike excess moisture.
Dairy-free? Swap sour cream for unsweetened coconut yogurt.
Make ahead: Prep dressing and chop veggies the night before.

STORAGE & LEFTOVERS

Fridge: Store in an airtight container for 3–4 days. Stir well before serving.
Freezing: Skip the cucumbers. Freeze dressed shrimp in a sealed container for up to 1 month. Thaw overnight in the fridge.