Go Back
A close-up shot of the refreshing shrimp salad, showing the texture of the crisp cucumbers and tender shrimp.

Cucumber Shrimp Salad (The BEST Creamy Recipe!)

This Cucumber Shrimp Salad is a refreshing, high-protein meal ready in under 20 minutes. A perfect blend of succulent shrimp, crisp cucumber, and a zesty, creamy dill dressing. Ideal for a quick lunch or light dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb cooked shrimp peeled, deveined, and tails removed
  • 1 large English cucumber diced
  • 1/4 cup red onion finely chopped
  • 2 tbsp fresh dill chopped
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise Use a quality brand for best flavor
  • 1 tbsp lemon juice freshly squeezed
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground

Equipment

  • 1 Large Mixing Bowl
  • 1 Small Bowl
  • 1 Whisk

Instructions
 

  1. In a large mixing bowl, combine the diced cucumber, finely chopped red onion, and fresh dill.
  2. Pat the cooked shrimp dry and add them to the mixing bowl. If desired, chop larger shrimp into bite-sized pieces.
  3. In a separate small bowl, whisk together the Greek yogurt, mayonnaise, fresh lemon juice, salt, and pepper until smooth.
  4. Pour the dressing over the shrimp and vegetables. Gently fold everything together until well combined.
  5. For best results, cover and refrigerate for at least 15 minutes to allow the flavors to meld. Serve chilled.

Notes

For the best texture, use English or Persian cucumbers as they are less watery.
Make-ahead tip: You can prepare the dressing and chop the vegetables a day in advance. Store them separately in the refrigerator and combine with the shrimp just before serving.
QR Code linking back to recipe