Cucumber Shrimp Salad

5 from 1 review

Chilled cucumber shrimp salad is perfect for summer! Just toss cold shrimp and sliced cucumber with a creamy, lemony dressing and fresh herbs.


Units Scale
  • 2 pounds cooked shrimp, chilled (peeled, tails off)
  • 2 cups sliced cucumber (I use Persian cucumbers for this salad, sliced 1/4 to 1/2 inch thick))
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh dill or chives
  • Salt and pepper to taste
  • Optional additions: celery and/or red onion



  1. In a large serving bowl, combine shrimp and cucumber. 
  2. In a smaller bowl, whisk together mayo, sour cream, dijon, lemon juice and dill or chives. 
  3. Pour the dressing over the shrimp and cucumber and mix well. 
  4. Add salt and pepper to taste. 
  5. Serve chilled.


See the blog post above if you need instructions for cooking raw shrimp. 

This shrimp salad tastes best if eaten within 3 days. Keep in a covered container in the refrigerator. 

If transporting this salad to a picnic, carry it in a cooler with ice or ice packs. If possible, keep the cooler in the shade with the lid closed. When serving, don't leave a shrimp salad with mayo dressing setting out at a picnic for more than 1 hour.

Keywords: Cucumber Shrimp Salad. shrimp salad, cucumber salad