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Fresh Cucumber Shrimp Salad in a white bowl with herbs, tomatoes, and red onion, served with bread slices.
Layla

Cucumber Shrimp Salad

Cool, crisp cucumbers meet sweet poached shrimp in a bright, herby dressing that tastes like summer on a plate.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp
  • 1 lb large shrimp peeled and deveined, tails removed
  • 4 cups water for poaching
  • 1 tbsp kosher salt for poaching liquid
For the Salad
  • 2 English cucumbers halved lengthwise and sliced 1/4 inch thick
  • 1/2 cup red onion thinly sliced
  • 1/4 cup fresh dill chopped, plus more for garnish
For the Dressing
  • 1/2 cup sour cream full-fat
  • 2 tbsp fresh lemon juice about 1 lemon
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1/2 tsp kosher salt plus more to taste
  • 1/4 tsp black pepper freshly ground

Equipment

  • Medium pot
  • Colander
  • Large Mixing Bowl
  • Small bowl for dressing

Method
 

Prep
  1. Slice the cucumbers and place them in a colander. Toss with a generous pinch of salt and let drain for 10 minutes while you prep everything else. This draws out excess water so your salad stays crisp, not soupy.
Cook
  1. Bring 4 cups water and 1 tablespoon salt to a boil in a medium pot. Add the shrimp, immediately remove from heat, cover, and let stand 3 to 4 minutes until pink and just cooked through. Drain and spread on a plate to cool completely, about 10 minutes.
Make the Dressing
  1. In a small bowl, whisk together sour cream, lemon juice, Dijon mustard, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Taste and adjust seasoning - it should be bright and tangy.
Assemble
  1. Pat the cucumbers dry with a clean towel. In a large bowl, toss cucumbers, cooled shrimp, red onion, and chopped dill with the dressing. Serve immediately, garnished with more dill and a grind of black pepper.

Notes

For the best texture, use English cucumbers - their thin skin and minimal seeds mean no peeling or seeding required. The shrimp poaching method is foolproof and keeps them tender; do not boil them or they will turn rubbery. Make the dressing up to 2 days ahead, but assemble the salad just before serving to keep the cucumbers crunchy.