Cucumber Shrimp Salad That Doesn't Get Soggy — Finally
This cucumber shrimp salad stays crisp for days thanks to a simple salting trick. Perfect for meal prep or a light summer lunch.
Equipment
- Large Mixing Bowl
- Small Bowl
- Colander
- Clean Kitchen Towel
- Sharp knife and cutting board
- Mandoline (optional)
Ingredients
- 1 lb cooked shrimp (31-40 count)
- 2 large English cucumbers
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh dill, chopped
- 1 small shallot, finely diced
- 1 teaspoon Dijon mustard
- to taste salt and black pepper
- flaky sea salt for finishing
Instructions
- Slice the cucumbers into 1/4-inch rounds. Toss them with 1 teaspoon of salt in a colander and let them sit for 10 minutes.
- After 10 minutes, transfer the cucumber slices to a clean kitchen towel. Gather the corners and twist tightly to squeeze out as much liquid as possible. Transfer to a large bowl.
- In a small bowl, whisk together the sour cream (or yogurt), lemon juice, dill, shallot, and Dijon mustard. Season with a pinch of salt and a few cracks of black pepper.
- Add the cooked shrimp to the bowl with the cucumbers. Pour the dressing over the top and toss gently until everything is evenly coated.
- Let it rest in the fridge for 15-20 minutes if you can wait — the flavors get even better.
- Taste and adjust salt and pepper. Finish with a squeeze of fresh lemon and a sprinkle of flaky sea salt. Serve cold or at room temperature.
Notes
Don't skip the salting and squeezing step — it's the key to a non-soggy salad. For a dairy-free version, swap the sour cream for thick cashew cream. Store in an airtight container in the fridge for up to 3 days. Do not freeze.