Shrimp and Cucumber Salad with Creamy Lime Dressing

There’s something magical about a chilled salad that hits every single note—cool, crisp, creamy, tangy, and refreshing all in one bite. That’s exactly what this Shrimp and Cucumber Salad with Creamy Lime Dressing delivers. It’s the kind of dish that feels like summer in a bowl, but truthfully, it’s perfect year-round, especially when you’re craving something light yet satisfying.

I first made this shrimp and cucumber salad recipe on a warm afternoon when I was looking for something that didn’t require turning on the oven or spending hours in the kitchen. I had a bag of frozen shrimp, some fresh dill, and a cucumber sitting in the fridge. I whipped up a creamy lime dressing on a whim, and just like that—this salad was born. It was so good that I made it again the next day, and then again for a family potluck where it disappeared in under ten minutes.

What I love most about this salad is how incredibly versatile and forgiving it is. You don’t need to be a pro chef to make it, and it comes together with simple, everyday ingredients. The shrimp are perfectly tender, the cucumbers bring the crunch, and that creamy lime dressing? It pulls everything together with a refreshing zing that keeps you going back for more.

Whether you’re looking for a quick lunch, a picnic-friendly side dish, or a crowd-pleasing appetizer, this shrimp salad fits the bill. It’s healthy-ish, full of texture and flavor, and it only takes about 20 minutes to prepare from start to finish. Plus, it holds up beautifully in the fridge, making it perfect for meal prep too.

So if you’re in the mood for something easy, creamy, and utterly refreshing, let’s dive into this shrimp and cucumber salad. I have a feeling you’re going to love it as much as I do.

Why You’ll Love This Recipe

There are a lot of salad recipes out there, but this one stands out for all the right reasons. From the texture to the flavor to the ease of preparation, this shrimp and cucumber salad is a keeper. Let’s break down exactly why this is a recipe you’ll come back to again and again.

First of all, it’s incredibly easy to make. The dressing comes together in just one bowl with a few whisked ingredients—mayonnaise, sour cream, lime zest and juice, dill, mustard, garlic, and a pinch of salt. No complicated steps, no long ingredient list. If you’ve got shrimp and a cucumber, you’re already halfway there.

Secondly, it’s light yet satisfying. The shrimp provide lean protein, while the cucumber adds hydration and crunch. The creamy dressing adds richness without weighing the salad down, and the lime gives it a bright, citrusy lift that makes each bite feel refreshing.

Another reason to love this recipe is that it’s family-friendly and crowd-pleasing. It’s a hit at potlucks, dinner parties, or casual lunches at home. Even picky eaters love the mild, creamy flavor of the dressing, especially when it’s paired with sweet, tender shrimp and cool cucumbers.

This salad is also super versatile. You can serve it as a main course, spoon it into lettuce cups, stuff it into pita bread, or pair it with a side of rice or quinoa for a more filling meal. It works as an appetizer, a snack, or even a light dinner.

Lastly, it’s perfect for meal prep. You can make the dressing ahead of time, cook the shrimp in advance, and store everything in the fridge. When you’re ready to eat, just toss it all together. It stays fresh and flavorful for up to three days, making it a go-to for busy weeks.

So whether you’re new to cooking or just need something quick and tasty, this salad ticks all the boxes: easy, flavorful, fresh, and endlessly flexible.

Health Benefits

This shrimp and cucumber salad isn’t just tasty—it’s also packed with ingredients that are good for your body. From lean protein to hydrating vegetables to heart-healthy herbs, it’s a dish that nourishes as much as it satisfies.

Let’s start with the shrimp. Shrimp is low in calories yet high in protein, which makes it an excellent choice for anyone trying to eat leaner meals. A 3-ounce serving of shrimp contains about 20 grams of protein and only 84 calories. It’s also a great source of important nutrients like selenium, vitamin B12, iodine, and zinc. Plus, shrimp contains antioxidants like astaxanthin, which can support heart and brain health.

Next, we have cucumber. This crunchy green veggie is made up of about 95% water, making it extremely hydrating. It’s low in calories and high in fiber, which helps keep your digestion smooth and supports satiety. Cucumbers also contain vitamin K, potassium, and several plant compounds with anti-inflammatory properties.

The creamy dressing, while rich and flavorful, is balanced with fresh lime juice and zest, which add vitamin C and a burst of citrus flavor without relying on sugar or additives. Lime supports immune health and aids digestion, which is especially great when paired with heavier ingredients like sour cream and mayonnaise.

Speaking of the dressing, you can easily tweak it to make it healthier. For example, you can substitute Greek yogurt for the sour cream or use avocado mayo for a cleaner fat source. These small changes make a big difference if you’re watching your calorie intake or avoiding certain fats.

Fresh dill, another key ingredient, doesn’t just add flavor—it’s full of antioxidants and vitamins like A and C. It also has antibacterial properties and has traditionally been used to soothe digestion.

So when you sit down with a bowl of this salad, you’re not just enjoying a delicious meal—you’re also fueling your body with hydrating, nutrient-dense, and heart-healthy ingredients.

Preparation Time, Servings, and Nutritional Information

One of the most appealing things about this shrimp and cucumber salad is how quick and convenient it is to prepare. You can easily pull this together in under 30 minutes, making it ideal for busy weeknights or last-minute entertaining.

Preparation Time:

• Prep time: 15 minutes
• Cook time: 5 minutes
• Chill time: 5 minutes (optional, but recommended)
• Total time: 25–30 minutes

Servings: This recipe yields approximately 4 servings as a main dish or 6 servings as a side or appetizer. You can easily double the ingredients if you’re serving a larger group or want to prep meals for the week.

Nutritional Information (per serving, based on 4 servings):

• Calories: 280
• Protein: 24g
• Carbohydrates: 5g
• Fat: 18g
• Fiber: 1g
• Sugar: 2g
• Sodium: 500mg

These nutritional stats make it clear that this is a low-carb, high-protein dish that fits well into many dietary lifestyles, including low-carb, keto, gluten-free, and pescatarian.

If you’re looking to reduce the fat content, you can opt for light sour cream and light mayonnaise or substitute half the dressing with plain Greek yogurt. Doing so will lower the overall fat content and increase the protein, making it even more balanced.

Whether you’re eating it as a lunch, dinner, or starter, this salad is a well-rounded, nutrient-packed meal that doesn’t feel like a compromise. It’s light enough for hot summer days but satisfying enough to keep you full and energized.

Ingredients List

This recipe keeps things wonderfully simple with a short list of fresh, flavorful ingredients. Most of them are pantry staples or items you probably already have in your fridge. Each one plays an important role in the final flavor and texture, so let’s take a closer look.

For the Shrimp Salad:

• 2 pounds shrimp, peeled and deveined
  Shrimp are the star of the show here. Choose medium or large shrimp and make sure they’re peeled and deveined for ease. Fresh or frozen both work well—just thaw frozen shrimp completely before cooking.
• 1 English cucumber, small diced
  English cucumbers are seedless and have a thinner skin, so you don’t need to peel them. Their crispness adds a refreshing crunch that balances the creamy dressing.
• 3 green onions, thinly sliced
  Green onions provide a subtle onion flavor that’s not too overpowering. They add a mild bite and beautiful color to the salad.

For the Creamy Lime Dressing:

• ⅓ cup mayonnaise
  Mayonnaise adds a creamy richness to the dressing. You can use avocado mayo for a healthier option.
• ⅓ cup sour cream
  Sour cream lightens up the mayo and gives the dressing a tangy base. Greek yogurt can be used as a substitute for added protein.
• Zest and juice of 1 large lime (about 2 teaspoons zest & 2 tablespoons juice)
  Lime is the key to the dressing’s bright, zesty flavor. The zest adds aromatic oils, while the juice brings a clean citrus tang.
• 2 tablespoons chopped fresh dill
  Dill adds a slightly sweet, grassy note that pairs beautifully with seafood. Fresh is best here for maximum flavor.
• 1 tablespoon Dijon mustard
  Dijon gives the dressing a little sharpness and helps emulsify the ingredients into a smooth, creamy consistency.
• 1 garlic clove, minced
  Garlic brings depth and a mild kick to the dressing. A small amount goes a long way.
• ¼ teaspoon kosher salt
  Just enough salt to balance and enhance the flavors.

With these ingredients ready to go, you’re just a few steps away from enjoying a vibrant, satisfying salad that’s loaded with flavor and texture.

Step-By-Step Cooking Instructions

Now that we’ve got all the ingredients laid out, let’s walk through the process step by step. This shrimp and cucumber salad comes together easily, and with a few helpful tips along the way, you’ll be able to make it like a pro—even on your first try. Whether you’re making it ahead for meal prep or pulling it together for a last-minute lunch, these detailed instructions will ensure perfect results every time.

Step 1: Prepare the Dressing

Start by making the dressing so the flavors have time to meld while you prep the shrimp and vegetables.

1. In a medium-sized mixing bowl, combine the following:
   • ⅓ cup mayonnaise
   • ⅓ cup sour cream
   • Zest of 1 large lime (about 2 teaspoons)
   • Juice of 1 large lime (about 2 tablespoons)
   • 2 tablespoons finely chopped fresh dill
   • 1 tablespoon Dijon mustard
   • 1 garlic clove, finely minced
   • ¼ teaspoon kosher salt
2. Whisk everything together until the dressing is smooth and creamy. If you want a thinner consistency, you can add a teaspoon of water or lime juice.
3. Taste and adjust seasoning if needed. Some may prefer a touch more lime juice or a pinch more salt.
4. Cover the dressing with plastic wrap or transfer it to a jar with a lid, then refrigerate it while you prepare the rest of the salad. This allows the garlic, dill, and lime to infuse the dressing with even more flavor.

Tip: The dressing can be made up to two days in advance. Just store it in the fridge in an airtight container. The flavors get even better as they sit.

Step 2: Cook the Shrimp

Cooking shrimp is quick and easy, but it’s important not to overcook them or they can become rubbery.

1. Fill a large pot with water and bring it to a boil over high heat.
2. Once boiling, carefully add your peeled and deveined shrimp. You can do this in batches if necessary.
3. Cook the shrimp for 2–3 minutes, or until they turn pink and opaque. The exact time will depend on the size of the shrimp. Medium shrimp typically take 2 minutes, while large ones may take closer to 3.
4. As soon as the shrimp are cooked, use a slotted spoon to transfer them to an ice bath (a large bowl filled with ice water). This stops the cooking immediately and helps the shrimp maintain their firm, juicy texture.
5. Let the shrimp sit in the ice bath for about 3 minutes. This also helps chill the shrimp, which is ideal for a cold salad.
6. Drain the shrimp well and pat them dry with paper towels.
7. Chop the shrimp into bite-sized pieces. Depending on the size, you may want to cut them in half or into thirds.

Tip: If you prefer to grill or sauté the shrimp, that works too. Just season them lightly with salt and a touch of olive oil before cooking, then cool them before adding to the salad.

Step 3: Prepare the Vegetables

While the shrimp are cooling, you can prep your veggies.

1. Dice 1 English cucumber into small, even cubes. Since English cucumbers have thin, edible skin and minimal seeds, there’s no need to peel or seed them. However, if you’re using a regular cucumber, you may want to peel and deseed it to avoid extra moisture.
2. Thinly slice 3 green onions, including both the white and green parts. They add a gentle onion flavor and a pop of color.
3. Add the diced cucumber and green onions to a large mixing bowl.

Tip: If your cucumber is very watery, you can sprinkle the diced pieces with a little salt and let them sit in a colander for 10–15 minutes to draw out moisture. Then pat them dry before adding to the salad.

Step 4: Assemble the Salad

Now for the fun part—bringing everything together.

1. In the large bowl with your chopped vegetables, add the cooled, chopped shrimp.
2. Pour the creamy lime dressing over the mixture.
3. Gently stir everything together with a large spoon or spatula until all the shrimp and vegetables are evenly coated.
4. Taste and adjust seasoning if needed. Sometimes an extra squeeze of lime or pinch of salt brings everything into perfect balance.
5. If time allows, cover and refrigerate the salad for at least 15 minutes before serving. This helps the flavors come together beautifully.

Tip: If you’re serving this salad at a party or picnic, you can garnish it with extra dill or thin slices of lime for a pretty presentation.

Optional Variations

Want to mix it up a little? Here are a few delicious ways to put your own spin on this salad:

• Add diced avocado for creaminess and healthy fats.
• Stir in halved cherry tomatoes for a juicy burst of sweetness.
• Sprinkle in red pepper flakes for a spicy kick.
• Toss with cooked quinoa or couscous to make it more filling.
• Add chopped fresh parsley or cilantro for a different herb profile.

This salad is so adaptable that you can easily customize it to suit your taste preferences or what you have on hand.

Make It a Meal

While this shrimp and cucumber salad can absolutely shine on its own, it’s also easy to turn it into a more complete meal. Here are a few ideas:

• Serve it in lettuce cups for a low-carb lunch option.
• Spoon it into whole wheat pitas or wraps.
• Pair it with a side of rice, couscous, or roasted potatoes.
• Add a handful of arugula or baby spinach to turn it into a leafy green salad.

Whether you’re keeping it light or bulking it up, this salad is as flexible as it is flavorful.

How to Serve

One of the best things about this shrimp and cucumber salad is that it’s incredibly versatile when it comes to serving. You can keep it casual or dress it up, depending on the occasion. It works as a light entrée, an elegant appetizer, or even a meal prep go-to.

If you’re serving it for lunch or dinner, the easiest way is to simply spoon it into a bowl or onto a plate. Add a few wedges of lime on the side for squeezing and maybe a sprinkle of extra fresh dill on top. That simple presentation allows the colors and textures to shine.

For a low-carb option, serve the salad in crisp butter lettuce leaves or romaine boats. The lettuce acts like a natural cup that holds the filling and adds extra crunch. It’s also a fun, hand-held way to enjoy the salad and perfect for picnics or parties.

If you’re going for a more substantial meal, serve the salad over a bed of greens like arugula, baby spinach, or mixed lettuce. A drizzle of olive oil or extra lime juice ties it all together.

For meal prep or lunch on the go, portion the salad into individual containers with a wedge of lime and a few crackers or whole grain bread on the side.

Hosting guests? Try spooning the salad into small glasses or appetizer cups for an elegant starter. You can even serve it on crostini or in mini phyllo cups for a bite-sized version that’s party-ready.

No matter how you serve it, this salad is always a hit. The creamy, tangy dressing and crisp ingredients make it a standout side or main dish that’s as pretty as it is delicious.

Pairing Suggestions

Pairing your shrimp and cucumber salad with the right sides or beverages can elevate your meal from simple to sensational. Whether you’re preparing it for a family dinner, a summer picnic, or a casual lunch, these pairing ideas will help you round out the flavors and textures for a truly satisfying experience.

If you’re aiming for a light and fresh vibe, start with a chilled soup like gazpacho or a tomato basil soup. The tangy, refreshing nature of gazpacho complements the citrusy dressing of the salad beautifully. For a heartier twist, serve it alongside a small bowl of roasted vegetable soup or a classic corn chowder.

Bread is another great pairing option. A warm slice of crusty sourdough or a few pieces of toasted pita go wonderfully with the creamy texture of the salad. You can also opt for crackers—choose whole-grain or seed-based varieties for added crunch and a bit of wholesome flair.

For a bit more substance, consider pairing the salad with a grain-based side. Fluffy couscous, herbed quinoa, or wild rice pilaf are excellent choices. Their mild flavors won’t overpower the salad, and they help turn it into a well-rounded meal.

Want to keep it low-carb? Serve the salad alongside grilled or roasted vegetables like zucchini, bell peppers, or asparagus. The slight char and natural sweetness of grilled veggies play nicely with the salad’s tangy creaminess.

Beverage-wise, go for something crisp and clean. Sparkling water with lime, cucumber-infused water, or iced green tea are all refreshing and complementary. If you’d like something with a little more flair, a mocktail made with lime, mint, and sparkling soda would echo the citrus notes in the salad and enhance its brightness.

Even simple additions like a handful of olives, a wedge of watermelon, or a handful of lightly salted nuts can provide that extra touch of variety and satisfaction to your plate. With so many options, it’s easy to build a complete meal around this shrimp salad that feels fresh, nourishing, and balanced.

Storage, Freezing & Reheating Instructions

While this shrimp and cucumber salad is best enjoyed fresh, it stores surprisingly well, making it perfect for leftovers and meal prep. Knowing how to properly store, freeze, and reheat components (if needed) can help you make the most of this dish.

Storing Leftovers

To store leftovers, transfer the shrimp salad into an airtight container. Keep it refrigerated and consume within 3 days for the best flavor and texture. Since the salad contains a creamy dressing, it’s essential to keep it cold and avoid leaving it out at room temperature for extended periods, especially during warm weather.

If you plan to serve the salad later in the day or the next day, you can also store the dressing separately from the shrimp and vegetables. This prevents the cucumber from becoming too watery and helps preserve the crunch. Just mix everything together shortly before serving.

Can You Freeze It?

While many dishes freeze beautifully, this salad isn’t one of them. Because it contains a mayonnaise and sour cream-based dressing, freezing is not recommended. The texture of the dressing will likely separate upon thawing, resulting in a watery and unappealing salad. Additionally, cucumbers tend to become mushy when frozen and thawed.

However, you can freeze the cooked shrimp separately. To do this, place the cooled shrimp in a single layer on a parchment-lined baking sheet and freeze until solid (about 1–2 hours). Then transfer the shrimp to a freezer-safe bag or container and store for up to 2 months. When ready to use, thaw the shrimp in the refrigerator overnight and then proceed with the rest of the recipe.

Reheating Shrimp (Optional)

If you’ve stored shrimp separately and prefer to serve them warm, you can quickly reheat them in a skillet over medium heat for 1–2 minutes or just until warmed through. Be careful not to overcook them during reheating, as they can become rubbery.

Overall, with proper storage and smart preparation, you can enjoy this shrimp salad even on busy days. It holds up well, tastes just as good the next day, and offers a refreshing option you can prep ahead with confidence.

Common Mistakes to Avoid

Even though this shrimp and cucumber salad is straightforward, a few common mistakes can affect the final result. By being aware of these potential pitfalls, you can make sure your salad turns out perfect every single time.

1. Overcooking the Shrimp

Shrimp cook incredibly fast—usually in just 2 to 3 minutes. Leaving them in boiling water for too long can make them tough and rubbery. Always watch them closely and pull them out as soon as they turn pink and opaque. An ice bath right after cooking is essential to stop the cooking process and keep them juicy.

2. Not Draining the Shrimp or Cucumber

Water is the enemy of creamy salads. If your shrimp or cucumbers are holding onto extra moisture, it will dilute the dressing and make the salad watery. Make sure to pat the shrimp dry with paper towels after cooking and chilling. If your cucumber is particularly watery, consider salting it lightly and letting it drain in a colander for a few minutes before adding it to the salad.

3. Skipping the Lime Zest

The lime zest might seem like a small detail, but it makes a huge difference. The zest contains aromatic oils that give the dressing a bold citrus fragrance and flavor. Without it, the dressing can taste a bit flat. Don’t skip this step—it’s worth the extra minute.

4. Not Letting the Dressing Rest

As tempting as it is to mix everything together right away, giving the dressing a little time to chill and develop flavor really enhances the overall taste of the salad. Even just 10–15 minutes in the fridge can make a noticeable difference.

5. Adding the Dressing Too Early

If you’re making the salad ahead of time, hold off on mixing in the dressing until just before serving. This keeps the cucumber crisp and prevents the salad from becoming soggy.

Avoiding these simple missteps will help you achieve a fresh, flavorful, and well-balanced shrimp salad every time you make it.

Pro Tips

Want to take your shrimp and cucumber salad from good to unforgettable? These pro tips will help you refine the texture, flavor, and presentation, even if you’re a total beginner in the kitchen.

1. Use High-Quality Shrimp

The quality of your shrimp makes a big difference. If you can find wild-caught or sustainably farmed shrimp, go for it. They tend to have better flavor and texture. Frozen shrimp work just fine too—just make sure to thaw them completely in the fridge before cooking.

2. Don’t Skip the Ice Bath

Once your shrimp are done boiling, immediately transfer them to an ice bath. This halts the cooking process, locks in their firm texture, and helps them chill faster. Cold shrimp are ideal for this salad, so don’t skip this step.

3. Use Fresh Herbs

Dried dill simply won’t deliver the same vibrant flavor as fresh. Fresh dill is one of the key flavor drivers in this recipe. If you don’t have dill, parsley or a bit of tarragon can work in a pinch, but fresh is best for that bright, herbaceous taste.

4. Chill Before Serving

Even if you’re short on time, try to chill the salad for at least 15 minutes before serving. This allows the flavors to meld, and it enhances the overall texture. Everything just tastes a little better when it’s cool and well combined.

5. Adjust the Dressing to Your Taste

The base dressing in this recipe is creamy, zesty, and balanced. But depending on your preferences, you might want to tweak it. Like more tang? Add more lime juice. Want it spicier? Stir in a dash of cayenne pepper or hot sauce. Need it lighter? Use half Greek yogurt and half mayo.

With these pro tips, you’ll be able to consistently deliver a salad that’s fresh, creamy, and completely crave-worthy.

Frequently Asked Questions (FAQs)

When it comes to making a chilled shrimp and cucumber salad, a few common questions tend to pop up. Whether you’re wondering about substitutions, meal prep tips, or ingredient swaps, this FAQ section has you covered with clear and practical answers.

Can I use frozen shrimp for this salad?

Absolutely. Frozen shrimp work beautifully in this recipe. Just make sure to thaw them completely in the refrigerator before cooking. After thawing, rinse and pat them dry before dropping them into boiling water. The key is to not overcook them—2 to 3 minutes is usually perfect.

Is there a good substitute for sour cream in the dressing?

Yes, plain Greek yogurt is a great alternative. It’s thick, tangy, and high in protein, making it a healthy swap. You’ll still get that creamy texture with an added nutritional boost. Just make sure to use full-fat Greek yogurt for the richest flavor.

Can I make the dressing ahead of time?

Definitely. In fact, it tastes even better after a few hours in the fridge. You can prepare the dressing up to 48 hours in advance and store it in an airtight container. Just give it a quick stir before using, as the ingredients may settle a bit.

How long does the salad last in the fridge?

Once mixed, the salad will stay fresh for about 2 to 3 days in the refrigerator. Keep it in an airtight container to preserve the texture and prevent any unwanted fridge odors from sneaking in. It’s best to consume it within that time for the best flavor and crunch.

Can I add other vegetables?

Of course. This salad is very customizable. Diced avocado, halved cherry tomatoes, or finely chopped celery all work well. Just avoid vegetables that release a lot of water, as they may make the salad soggy.

Can I use another type of seafood?

Yes, cooked crab meat or diced cooked fish (like halibut or cod) could be used in place of shrimp. Just ensure the seafood is fully cooked, chilled, and flaked or chopped before adding it to the salad.

Is this recipe spicy?

Not at all. It’s mild, with a tangy, creamy flavor. If you like a little heat, feel free to add a pinch of cayenne pepper, red pepper flakes, or a dash of your favorite hot sauce.

Can I make this dairy-free?

Yes, you can substitute both the sour cream and mayonnaise with dairy-free alternatives. There are plenty of plant-based options available that mimic the creaminess of dairy products. Just be sure to taste and adjust the seasonings accordingly.

What’s the best way to serve this at a gathering?

Serve it in a large bowl with a small spoon and some crostini, crackers, or lettuce cups nearby. If you want a more elegant presentation, spoon it into individual serving cups or on cucumber rounds for a pretty appetizer.

Can I meal prep this for lunches?

Yes, this salad is excellent for meal prep. Portion it into individual containers and store in the fridge. If you’re packing it to go, consider keeping the dressing separate until just before eating to preserve the salad’s texture.

Conclusion & Call to Action

This Shrimp and Cucumber Salad with Creamy Lime Dressing is one of those recipes that’s bound to become a go-to in your kitchen. It’s fresh, quick, and loaded with flavor. Whether you’re planning a relaxed dinner, prepping lunches for the week, or looking for something simple to share at a potluck, this salad checks all the boxes.

With tender shrimp, crisp cucumbers, and a tangy, herb-packed dressing, it brings together the best of both texture and taste. Plus, the preparation is practically foolproof, which means you don’t have to stress about getting it just right. The dressing can be made ahead, the shrimp cook in minutes, and the assembly takes less time than deciding what to make for dinner.

What makes this recipe even better is how customizable it is. You can add extra vegetables, play with the herbs, turn it into a wrap, or pair it with your favorite grains. It’s flexible enough to adapt to your lifestyle and preferences without losing its core appeal—creamy, refreshing, and utterly delicious.

If you’re looking for something light yet satisfying, a little creamy but still fresh, this salad is the one. It’s the kind of recipe you make once and then keep coming back to because it’s just that easy—and that good.

I’d love to know how it turns out for you! Did you make any fun variations? Share your version of this Shrimp and Cucumber Salad with me by leaving a comment below. And if you post your creation on social media, don’t forget to tag me so I can see your masterpiece. There’s nothing better than seeing this simple, flavorful dish come to life in your kitchen.

Ready to give it a try? Grab your shrimp, slice up that cucumber, and let’s make something delicious. You’ve got this.

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