Creamy Cucumber Shrimp Salad with Dill

Creamy Cucumber Shrimp Salad with Dill: A Light Flavorful Favorite

Picture this: it's a humid July afternoon, the kind where the air feels like a damp wool blanket. I was hosting a small brunch and decided to serve a seafood salad I’d seen in an old coastal magazine.

I rushed it, tossed warm shrimp with watery cucumbers, and ended up with a sad, soupy mess that smelled more like a pond than a bistro. It was a total disaster, and we ended up eating toast.

That failure sent me on a mission to master the "snap." I spent weeks testing how to keep the vegetables crisp while ensuring the seafood stayed tender. This version is the result of those messy trials.

When you lift the lid, the first thing you’ll notice is the bright, grassy scent of fresh dill mingled with the sharp tang of lemon zest. It smells like a clean ocean breeze.

This recipe for Creamy Cucumber Shrimp Salad with Dill is a light, flavorful favorite you'll want to make again and again. Whether you’re looking for a low carb lunch or a side dish that actually gets people excited about greens, this is the one.

We’ve balanced the fat of the mayo with the tang of sour cream to create a dressing that coats everything without feeling heavy or cloying.

Why You'll Love This Dish

• Osmotic Extraction: Salting the cucumbers draws out excess water, ensuring the dressing stays thick and velvety rather than becoming a watery soup.
• Cold Poach Hybrid: Starting the shrimp in aromatics ensures the flavor penetrates the meat rather than just coating the outside.
• Acid Fat Balance: The combination of lemon juice and Dijon mustard cuts through the richness of the mayonnaise, providing a bright finish.
• Aromatic Layering: Using both the zest and the juice of the lemon provides two distinct levels of citrus intensity.

Choosing fresh ingredients usually wins, but if you're in a pinch, pre cooked shrimp can work. Just be sure to pat them extremely dry before adding them to the bowl, or the dressing will slide right off.

Component Analysis

The English cucumber is the hero here because of its thin skin and tiny seeds. Unlike standard field cucumbers, these won't turn into a mushy pile of seeds halfway through your meal. They provide a consistent "shatter" in every single bite.

Fresh Ingredients and Substitutes

To get the best results, stick to the weights provided. If you're missing something, here is how to pivot without ruining the vibe of the Shrimp Salad The recipe.

• 1 lb Large Shrimp: Peeled and deveined. Why this? Large shrimp (21/25 count) stay juicier than tiny salad shrimp during poaching.
  • Substitute: Cooked chicken breast (cubed) provides a similar protein structure.
• 500g English Cucumbers: Sliced 1/4 inch thick. Why this? This thickness maintains a satisfying crunch even after being dressed.
  • Substitute: Persian cucumbers (use 4-5) offer a similar seedless experience.
• 1/2 Red Onion: Thinly shaved. Why this? Adds a sharp, colorful contrast to the mellow cucumbers.
  • Substitute: Shallots provide a milder, more garlicky undertone.
• 80g high-quality Mayonnaise: The creamy base. Why this? Provides the necessary fat to carry the herb flavors.
  • Substitute: Avocado oil mayo for a heart healthy alternative.
• 80g Full fat Sour Cream: Adds tang. Why this? The thickness helps the dressing cling to the shrimp.
  • Substitute: Note: Greek yogurt adds more protein but is much more acidic.
• 3 tbsp Fresh Dill: Finely chopped. Why this? The essential flavor pairing for both cucumber and seafood.
  • Substitute: Fresh tarragon offers a sophisticated, anise like twist.
• 4 Radishes: Thinly sliced. Why this? Provides a peppery "kick" and a beautiful pink hue.
  • Substitute: Diced celery adds crunch but lacks the spice.

Necessary Kitchen Tools

You don't need a professional kitchen for this, but a few specific items make it much easier. A mandoline slicer is a total life saver for getting those cucumbers and radishes perfectly uniform. If you're using a knife, just take your time.

You’ll also want a large mixing bowl (glass or stainless steel) and a slotted spoon for retrieving the shrimp from the poaching liquid. Finally, a colander is essential for draining the cucumbers after their salt bath.

Mastering the Poach and Mix

1. Fill a pot with water, add the halved lemon, bay leaves, and 1 tsp salt.
2. Bring water to a boil, then immediately turn off the heat.
3. Drop in the 1 lb large shrimp. Note: This gentle heat prevents the protein from seizing into rubber.
4. Poach for 3 minutes until shrimp are opaque and pink.
5. Transfer shrimp to an ice bath to stop the cooking instantly.
6. Toss the 500g sliced cucumbers with a pinch of salt in a colander.
7. Wait 10 minutes until the cucumbers look glossy and beads of water appear.
8. Whisk the mayonnaise, sour cream, Dijon, dill, lemon zest, juice, and spices.
9. Pat the shrimp and cucumbers completely dry with paper towels.
10. Combine all ingredients in a bowl and fold gently until every surface is coated in velvet dressing.

The smell of the lemon and bay leaves steaming off the poaching water is your first checkpoint. It should smell clean and aromatic, not fishy. If the shrimp smell "strong," add an extra splash of lemon juice to the water. This is a similar technique to the one used in my Sunshine in a recipe.

Avoiding Common Salad Disasters

Why Your Salad Is Watery

The most common heartbreak is a puddle at the bottom of the bowl. This happens because cucumbers are basically water balloons. If you don't salt them and let them drain, that water will leak out the moment it hits the salt in your dressing.

The red onion can also be a bit aggressive if left raw. To tame the "burn," soak the shaved onion in ice water for 5 minutes before adding it to the salad. This keeps the crunch but removes the lingering sulfurous bite that can overwhelm the dill.

Common Mistakes Checklist ✓ Never boil the shrimp on high heat; the water should be "smiling" (just below a simmer). ✓ Don't skip the ice bath for the shrimp, or they will keep cooking on the counter.

✓ Use a paper towel to squeeze the cucumbers; you'll be surprised how much water remains. ✓ Dress the salad just before serving to maintain the maximum "shatter" of the vegetables. ✓ Always use fresh dill; the dried stuff simply can't compete in this cold application.

Proper Recipe Scaling

Scaling Down (Making it for two) If you're cooking for a smaller household, you can easily halve this. Use a smaller pot for poaching to save water and aromatics. Reduce the poaching time by about 30 seconds since the water volume is lower. You can use half a lemon and save the rest for a garnish.

Scaling Up (For a party) When doubling for 8 people, don't double the salt in the poaching water use 1.5x the amount instead. Work in batches when poaching the shrimp so the water temperature doesn't drop too low.

Increase the cucumbers to 1kg but keep the red onion to 3/4 of a whole bulb, as too much onion can become overpowering in large quantities.

Debunking Seafood Myths

One big myth is that shrimp must be boiled vigorously to be safe. In reality, boiling causes the muscle fibers to contract violently, resulting in a "cork" texture. Gentle poaching at 170°F-180°F is plenty to cook them through while keeping them succulent.

Another misconception is that the "creamy" part has to be heavy. By using a mix of sour cream and lemon juice, we create a chemical reaction that thickens the sauce without needing extra fat. This provides that Classic Creamy Tuna recipe feel without the weight.

Proper Storage Guidelines

Storage: This salad is best eaten within 4 hours of assembly for peak crunch. However, you can store it in an airtight container in the fridge for up to 2 days.

Be aware that the cucumbers will eventually release more moisture, so you might need to give it a good stir or add a dollop of fresh sour cream to bring back the emulsification.

Zero Waste: Don't throw away those cucumber peels! They are great for infused water or can be finely minced into a salsa. The lemon shells used for poaching can be tossed into your garbage disposal to freshen it up.

If you have leftover dressing, it makes a killer dip for roasted potatoes or a spread for a salmon burger.

Serving and Presentation Tips

For the best experience, serve this salad chilled on a bed of butter lettuce leaves. The soft leaves provide a great contrast to the "shatter" of the cucumbers. I love topping each portion with an extra pinch of fresh dill and a few cracks of black pepper.

If you want to turn this into a full meal, it pairs beautifully with a piece of crusty sourdough or even stuffed inside a toasted brioche roll for a "shrimp roll" vibe. If you enjoy this style of cold salad, you should definitely try my Summer Macaroni Salad recipe next time you fire up the grill!

Add crunch

Toss in 30g of toasted pine nuts just before serving.

Add sweetness

Add a handful of halved cherry tomatoes for a burst of juice.

Add heat

Stir in a pinch of red chili flakes or a teaspoon of prepared horseradish.

The visual appeal of this dish comes from the contrast the pale green cucumbers, the pink shrimp, and the vibrant green dill. Use a wide, shallow bowl rather than a deep one so the ingredients don't get squashed under their own weight. This keeps the presentation looking airy and fresh!