Prepare the shrimp by boiling a pot of water, adding raw shrimp for about 3 minutes until they turn pink, then transfer to ice water.

In a mixing bowl, combine mayonnaise, sour cream, Dijon mustard, and lemon juice. Whisk until smooth and set aside.

Wash and slice cucumbers into thin rounds, about 1/4-inch thick, and place in a large mixing bowl.

Add the cooled shrimp to the bowl with cucumbers and gently toss to combine.

Pour the creamy dressing over the mixture and fold gently to coat without mashing.

Cover with plastic wrap and refrigerate for at least 30 minutes before serving.