Creamy Cucumber Shrimp Salad: A Light & Flavorful Favorite Recipe

Introduction

This creamy cucumber shrimp salad is a light and flavorful favorite, perfect for warm days or casual gatherings. Featuring tender shrimp, crisp cucumbers, and a tangy dressing, it’s both refreshing and satisfying.

Ingredients

• 1 lb (450g) cooked shrimp, peeled and deveined
• 2 large cucumbers, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 avocado, diced
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
• 1/4 cup sour cream
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp honey

Instructions

1. Step 1: Thinly slice the cucumbers and red onion. Halve the cherry tomatoes and dice the avocado.
2. Step 2: In a large bowl, combine the shrimp, cucumbers, tomatoes, avocado, red onion, dill, and parsley. Season with salt and pepper to your taste.
3. Step 3: In a separate bowl, whisk together the mayonnaise (or Greek yogurt), sour cream, lemon juice, Dijon mustard, minced garlic, and honey. Adjust seasoning with salt and pepper.
4. Step 4: Pour the dressing over the salad mixture and gently toss to coat everything evenly.
5. Step 5: Chill the salad for about 30 minutes before serving to let the flavors meld.
6. Step 6: Optional, garnish with extra fresh herbs or a sprinkle of paprika for added color and flavor.

Tips & Variations

• For a dairy-free version, substitute vegan mayonnaise and plant-based yogurt.
• Add chopped jalapeño or a dash of hot sauce for a spicy kick.
• To make it vegan, replace shrimp with marinated tofu or chickpeas.
• Serve alongside crusty bread, quinoa, or roasted vegetables for a complete meal.
• Prepare the salad components separately and combine just before serving for best freshness.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. If possible, keep the dressing separate and toss just before serving to avoid sogginess. Reheat is not recommended as this salad is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw shrimp for this salad?

This recipe calls for cooked shrimp. If you have raw shrimp, be sure to cook it first by boiling or sautéing until pink and opaque before adding it to the salad.

What can I substitute if I don’t have sour cream?

You can replace sour cream with extra mayonnaise or Greek yogurt. For a lighter version, Greek yogurt is a great choice and adds a nice tang.

Creamy Cucumber Shrimp Salad: A Light & Flavorful Favorite Recipe

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★★★★★

4.8 from 144 reviews

This Creamy Cucumber Shrimp Salad is a light, refreshing, and flavorful dish perfect for warm days or as a healthy meal option. Combining tender cooked shrimp with crisp cucumbers, juicy cherry tomatoes, creamy avocado, and fresh herbs, all tossed in a tangy and creamy homemade dressing, this salad offers a delightful mix of textures and tastes. Ideal as a standalone meal or paired with grains or bread, it’s both easy to prepare and versatile.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

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For the Salad:

• 1 lb (450g) cooked shrimp, peeled and deveined
• 2 large cucumbers, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 avocado, diced
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• Salt and pepper, to taste

For the Dressing:

• 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
• 1/4 cup sour cream
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp honey
• Salt and pepper, to taste

Instructions

1. Prep the Veggies: Thinly slice the cucumbers and red onion. Halve the cherry tomatoes and dice the avocado carefully to maintain texture and freshness.
2. Combine the Salad: In a large bowl, gently mix together the cooked shrimp, sliced cucumbers, cherry tomatoes, diced avocado, red onion, fresh dill, and parsley. Season the mixture with salt and pepper to your taste.
3. Make the Dressing: In a separate bowl, whisk together the mayonnaise (or Greek yogurt), sour cream, lemon juice, Dijon mustard, minced garlic, and honey. Adjust the seasoning with salt and pepper as needed to balance the flavors.
4. Toss and Chill: Pour the creamy dressing over the salad ingredients. Gently toss everything together to coat evenly without breaking the avocado. Cover and refrigerate the salad for 30 minutes to allow the flavors to meld and chill.
5. Garnish: Before serving, sprinkle extra chopped fresh herbs such as dill or parsley on top, or add a light dusting of paprika for added color and a subtle flavor boost. Serve chilled.

Notes

• For a dairy-free version, substitute mayonnaise and sour cream with vegan alternatives and use plant-based yogurt instead of Greek yogurt.
• To add some heat, include chopped jalapeño or a dash of your favorite hot sauce in the dressing or salad mix.
• For a vegan alternative, replace shrimp with marinated tofu or chickpeas to retain protein and texture.
• This salad pairs wonderfully with crusty bread, cooked quinoa, or roasted vegetables for a complete meal.
• You can prepare components in advance and store them separately, combining them just before serving to keep ingredients fresh.

Keywords: Cucumber shrimp salad, creamy shrimp salad, light shrimp salad, summer salad, no-cook shrimp recipe, refreshing salad, creamy dressing