Creamy Cucumber Shrimp Salad
If you’re looking for a dish that’s light yet satisfying, creamy but refreshing, and bursting with flavor in every bite — this Creamy Cucumber Shrimp Salad is it. The cool crunch of cucumber perfectly balances the delicate sweetness of shrimp, all tied together in a luscious, tangy dressing. It’s a quick, no-fuss salad that feels gourmet yet takes only minutes to prepare.
This dish embodies what a summer salad should be: crisp, hydrating, and vibrant. Whether you serve it as a healthy lunch, a side at a dinner party, or part of a seafood spread, it’s guaranteed to steal the show. The combination of juicy shrimp, creamy dressing, and fresh vegetables makes this salad both comforting and refreshing — a meal that truly satisfies without weighing you down.
🧾 Ingredients
🦐 For the Salad:
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1 lb (450 g) cooked shrimp, peeled and deveined
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2 large cucumbers, thinly sliced or diced
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1 cup cherry tomatoes, halved
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½ small red onion, thinly sliced (optional but adds zest)
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2 tablespoons fresh dill, finely chopped
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1 tablespoon fresh parsley, chopped (optional for garnish)
🥣 For the Creamy Dressing:
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½ cup plain Greek yogurt (or sour cream for a richer taste)
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2 tablespoons mayonnaise (optional but adds smoothness)
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1 tablespoon fresh lemon juice
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1 teaspoon Dijon mustard
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1 garlic clove, minced or grated
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Salt and black pepper, to taste
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½ teaspoon dried dill (if not using fresh dill)
👨🍳 Instructions
Step 1: Prepare the Shrimp
If using pre-cooked shrimp, simply rinse under cold water and pat dry with paper towels. If you’re starting with raw shrimp, boil or sauté them:
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Bring a pot of salted water to a gentle boil.
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Add shrimp and cook for 2–3 minutes, just until they turn pink and opaque.
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Drain immediately and transfer to a bowl of ice water to stop the cooking.
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Once cooled, pat dry and set aside.
💡 Pro Tip: Avoid overcooking shrimp — they become rubbery. Perfectly cooked shrimp are tender with a light snap.
Step 2: Prepare the Vegetables
Wash and chop your cucumbers into thin half-moons or bite-sized chunks. Slice the cherry tomatoes and red onion. If using large cucumbers with thick skin, you can peel them halfway for a prettier presentation and less bitterness.
Step 3: Make the Creamy Dressing
In a medium mixing bowl, whisk together:
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Greek yogurt
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Mayonnaise (if using)
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Lemon juice
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Dijon mustard
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Garlic
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Salt, pepper, and dill
Stir until the dressing is smooth and creamy. Taste and adjust seasoning — add more lemon for tang, more salt for depth, or more yogurt for lightness.
💡 Tip: If you prefer a lighter version, use only yogurt. For extra richness, add a touch more mayo or even a spoonful of sour cream.
Step 4: Combine Everything
In a large salad bowl, combine:
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Cooked shrimp
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Cucumber
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Cherry tomatoes
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Red onion
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Fresh dill
Pour the creamy dressing over the salad and gently toss until everything is evenly coated. Be gentle to avoid crushing the shrimp and tomatoes.
Step 5: Chill & Serve
Cover and refrigerate the salad for 15–30 minutes before serving. This allows the flavors to meld beautifully and the dressing to slightly thicken.
When ready to serve, give it a light toss and garnish with a sprinkle of parsley or an extra drizzle of lemon juice for brightness.
🌿 Why This Recipe Works
✔️ Balanced Flavor: The creamy dressing perfectly complements the sweet shrimp and crisp cucumbers.
✔️ Light Yet Filling: Packed with lean protein and hydrating vegetables.
✔️ Quick to Make: Only 15 minutes from start to finish.
✔️ Customizable: Easily tweak for different flavor profiles.
✔️ Low-Carb & Keto-Friendly: No heavy starches — just clean, fresh ingredients.
🧊 Storage Tips
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Refrigerator: Store in an airtight container for up to 2 days. The dressing may thin out slightly; give it a quick stir before serving.
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Avoid Freezing: Dairy-based dressings don’t freeze well and can separate when thawed.
💡 Make-Ahead Tip: You can prepare all ingredients separately (shrimp, veggies, dressing) up to a day ahead. Combine them just before serving for best texture.
🍋 Variations & Add-Ons
Here’s how you can play with the flavors:
🥑 1. Shrimp & Avocado Delight
Add diced avocado for a creamy, buttery texture and extra heart-healthy fats.
🌶 2. Spicy Kick Version
Stir a teaspoon of sriracha or chili flakes into the dressing for a subtle heat.
🧄 3. Garlic-Lovers’ Salad
Roast garlic beforehand and mash into the dressing for a sweet, mellow flavor.
🧀 4. Mediterranean Twist
Add crumbled feta cheese and sliced black olives for a Greek-style shrimp salad.
🥬 5. Greens Galore
Serve the shrimp salad on a bed of mixed greens or butter lettuce for a complete meal.
🧠 Nutrition Facts (Per Serving — Approximate)
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Calories: 180–210 kcal
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Protein: 22 g
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Carbohydrates: 6 g
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Fat: 9 g
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Fiber: 1 g
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Sugars: 3 g
This salad is rich in lean protein from shrimp, healthy probiotics from yogurt, and antioxidants from cucumber and tomatoes — a well-rounded, nutritious meal.
💬 Related Questions
Q1: Can I use frozen shrimp?
Absolutely. Just thaw them completely before cooking or mixing into the salad. Make sure to drain any excess moisture to avoid a watery salad.
Q2: Can I make this salad ahead of time?
Yes! Prepare it up to 24 hours in advance. Store it covered in the fridge and give it a light toss before serving.
Q3: Can I use other seafood?
You can substitute shrimp with crab, lobster, or even grilled fish chunks for variation.
Q4: What’s a good dairy-free alternative?
Swap the Greek yogurt with coconut yogurt or a vegan mayo to keep it creamy but dairy-free.
Q5: What pairs well with this salad?
This salad pairs beautifully with garlic bread, lemon rice, or light soups like tomato basil or miso broth.
Q6: Can I make it low-fat?
Yes — use only Greek yogurt, skip the mayo, and add an extra squeeze of lemon for tang.
🍽 Serving Suggestions
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Serve chilled in glass bowls for a bright, fresh presentation.
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Top with extra dill or cracked pepper before serving.
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It makes a perfect lunch, side dish for grilled seafood, or a light dinner with crusty bread.
💡 For summer barbecues, it’s a standout alongside grilled chicken, corn, or roasted vegetables.
✨ Chef’s Tip
For maximum freshness, sprinkle a pinch of sea salt over the cucumbers 10 minutes before mixing. This draws out excess moisture, preventing the salad from becoming watery later.
❤️ Final Thoughts
This Creamy Cucumber Shrimp Salad is a true celebration of freshness — every bite is cool, creamy, and full of vibrant flavor. It’s the kind of recipe that feels restaurant-worthy but is wonderfully easy to make at home.
Perfect for sunny afternoons, picnics, or quick weeknight dinners, this salad proves that healthy eating can be simple, elegant, and deeply satisfying.
