5-Ingredient Creamy Cucumber Shrimp Salad
This creamy cucumber shrimp salad is a cool, protein-packed lunch that comes together in 10 minutes with just five ingredients. It’s light but satisfying, and the tangy dill dressing keeps it bright.
Cold, crisp cucumber and tender shrimp are tossed together, then studded with fresh herbs. It’s the kind of thing you’ll make once and keep coming back to.
What Makes This Shrimp Salad a Weeknight Go-To
The dressing is simple and fresh, with lemon and dill doing most of the work. Greek yogurt keeps it creamy without weighing anything down, so each bite feels clean and crisp.
No cooking required if you grab pre-cooked shrimp from the store. That means dinner is ready before you can even think about turning on the stove.
Ingredients
- 1 lb cooked, peeled shrimp: tails removed, cut into bite-size pieces if large
- 1 large English cucumber: halved lengthwise, seeded, and sliced about ¼ inch thick
- ½ cup plain Greek yogurt: full-fat or 2% for the best body
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh dill
- salt and black pepper: to taste
Variations / Substitutions
- Swap the yogurt: mayonnaise or sour cream both work. If using sour cream, thin it with a teaspoon of water if it feels too stiff.
- Add avocado: fold in a diced ripe avocado right before serving for extra richness.
- Use fresh herbs: parsley, chives, or a little mint can stand in for dill if that’s what you have.
- Boost the crunch: a handful of thinly sliced celery or radish adds a different kind of snap.
- Make it spicy: a pinch of red pepper flakes or a dash of hot sauce wakes everything up.
For a warm-weather plate, try pairing this with a Lemon Herb Grilled Chicken.
How To Make Creamy Cucumber Shrimp Salad
Step 1: Mix the Dressing
In a large bowl, whisk the ½ cup yogurt with 2 tbsp lemon juice, 2 tbsp chopped dill, ¼ tsp salt, and a few grinds of black pepper. If the yogurt is extra thick, stir in a teaspoon of cold water so it coats easily.
Step 2: Add the Shrimp and Cucumber
Gently fold in the 1 lb shrimp and all the cucumber slices. Use a rubber spatula to turn everything over a few times, making sure each piece gets a slick of dressing.
Step 3: Toss and Serve
Taste and adjust with more lemon or salt until it tastes bright and well-seasoned. Spoon into bowls, scatter a few extra dill fronds on top, and serve right away, or chill for 20 minutes if you want the flavors to meld.
Tips for the Coldest, Crispest Salad
- Use cold shrimp: straight from the refrigerator keeps the salad refreshing and slows the cucumber from watering down.
- Seed the cucumber: the watery center is what turns a creamy salad into a puddle. Drag a small spoon down each half to scoop out the seeds.
- Don’t overdress: start with the measured dressing, then add a little extra yogurt if the salad looks dry after mixing. Too much too early and it gets soupy.
- Hold the salt until just before serving: salt pulls liquid from the cucumber, so mix a few hours ahead only if you’re okay with a looser texture.
Scale it to your crowd:
| Servings | Shrimp | Cucumber | Yogurt | Lemon Juice | Dill |
|---|---|---|---|---|---|
| 2 | ½ lb (8 oz) | ½ large | ¼ cup | 1 tbsp | 1 tbsp |
| 4 | 1 lb | 1 large | ½ cup | 2 tbsp | 2 tbsp |
| 6 | 1½ lb | 1½ large | ¾ cup | 3 tbsp | 3 tbsp |
Storing Leftovers
Refrigerate: keep in a sealed container for up to 2 days. The cucumber will soften a little, but the flavor stays good. Give it a quick stir before serving. This salad doesn’t freeze well.
Serve cold straight from the fridge, no reheating needed.
What To Serve With Creamy Cucumber Shrimp Salad
Butter lettuce cups make a crisp, scoopable base, and toasted pita chips add salt and crunch. For a fuller plate, set it beside grilled salmon or simple poached chicken, the clean flavors don’t compete.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw them overnight in the fridge or under cold running water, then pat very dry so the dressing doesn’t get watery.
Can I make this salad a day ahead?
The dressing can be made a day ahead and kept separate. Assemble the whole salad no more than a few hours before serving, or the cucumber will release too much liquid.
I don’t have Greek yogurt. What else works?
Sour cream and full-fat plain yogurt both work well. Avoid thin, non-fat yogurts that can make the dressing runny.
Can I add other vegetables?
Sure. Halved cherry tomatoes, diced bell pepper, or blanched green beans all fit. Just cut back the cucumber a little so the proportions stay balanced.
Creamy Cucumber Shrimp Salad Recipe
Ingredients
Method
- Whisk the yogurt, lemon juice, dill, ¼ tsp salt, and a few grinds of pepper in a large bowl.
- Fold in the shrimp and sliced cucumber until everything is evenly coated.
- Taste, adjust seasoning, and serve right away or chill for 20 minutes.
