Picture the ultimate summer refresher—a bowl brimming with juicy shrimp, crisp cucumber, and a creamy, herby dressing that instantly delights with every bite. That’s exactly what you get with Creamy Cucumber Shrimp Salad. It’s a vibrant dish that manages to be both luscious and light, perfect for warm days when you crave something quick yet totally satisfying. Whether you’re hosting a backyard lunch or simply want an easy, flavor-packed meal, this salad turns simple ingredients into a celebration of textures and tastes you’ll want to savor again and again.
Ingredients You’ll Need
What makes this Creamy Cucumber Shrimp Salad so irresistible is its harmony of fresh, colorful ingredients—all easy to find, each playing a starring role in taste, texture, or visual appeal. Here’s how each component makes the salad shine.
- Shrimp: Pre-cooked, peeled, and deveined shrimp give this salad juicy protein with zero fuss—just toss and go.
- English cucumber: Thinly sliced for perfect crunch and subtle sweetness, balancing out the creamy dressing.
- Red onion: A handful of thin slivers for a hint of sharpness and gorgeous color.
- Plain Greek yogurt (or sour cream): Adds tangy creaminess, keeping the dressing light yet rich.
- Mayonnaise: Rounds out the dressing for a silky mouthfeel you just can’t get enough of.
- Lemon juice: Brightens everything up with the perfect pop of citrus.
- Dijon mustard: Brings subtle heat and savory complexity that ties the flavors together.
- Fresh dill: Chopped for vivid, summery flavor that makes the salad sing.
- Garlic powder: Adds aromatic depth without any raw garlic bite.
- Salt & black pepper: Essential for balancing and enhancing every ingredient.
- Lemon wedges & extra dill (optional): For serving, adding pop and color at the table.
How to Make Creamy Cucumber Shrimp Salad
Step 1: Create the Creamy Dressing Base
Start by grabbing a large mixing bowl (big enough for plenty of tossing action). Whisk together the Greek yogurt (or sour cream), mayonnaise, freshly squeezed lemon juice, Dijon mustard, chopped dill, garlic powder, plus a generous pinch each of salt and black pepper. You’re looking for a luxuriously smooth and well-blended dressing that smells fresh and herbal—don’t rush this step, as it really builds the salad’s flavor foundation.
Step 2: Add the Veggies and Shrimp
To the bowl, add your thinly sliced English cucumber and red onion. Toss gently to coat the veggies, then introduce the shrimp. This is where the salad comes to life—fold everything together until the shrimp and vegetables are lusciously coated in that creamy, dill-flecked dressing. Be gentle so the shrimp stays intact and the cucumbers remain crisp.
Step 3: Chill for Maximum Flavor
Transfer your Creamy Cucumber Shrimp Salad to the refrigerator and let it chill for at least 15 to 20 minutes. This quick resting time lets the bright, tangy flavors mingle and the seasoning soak into every bite, taking the salad from good to utterly irresistible.
Step 4: Garnish and Serve
Right before serving, give your salad a gentle toss. Garnish with extra sprigs of dill and a few lemon wedges for a vibrant finishing touch. Serve it well-chilled and get ready for rave reviews!
How to Serve Creamy Cucumber Shrimp Salad
Garnishes
A sprinkle of fresh dill and an extra squeeze of lemon juice truly brighten up each serving of Creamy Cucumber Shrimp Salad. If you love a bit more color, try scattering a few thin radish slices or a dusting of freshly cracked black pepper just before serving. These simple additions keep the salad looking inviting and even more flavorful.
Side Dishes
This salad pairs beautifully with a fluffy pile of buttered new potatoes, a slice of crusty sourdough, or even a handful of lightly dressed mixed greens. For a heartier meal, pile it on top of a bed of cold quinoa or serve inside halved avocados as a show-stopping starter.
Creative Ways to Present
Transform Creamy Cucumber Shrimp Salad into party-worthy appetizers by piling spoonfuls into endive leaves, lettuce cups, or mini pita pockets. For a picnic, pack it in small mason jars for perfectly portable, spill-proof portions that look as good as they taste.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Cucumber Shrimp Salad holds up nicely in the fridge for up to a day. Store it in an airtight container to keep everything fresh and chilled. The flavors continue to develop overnight, though the cucumber may release some extra moisture—just give it a gentle stir before serving.
Freezing
Freezing is not recommended for this salad. Both the shrimp and the creamy dressing can change texture after freezing and thawing, resulting in a watery or grainy salad. To enjoy the best flavor and texture, it’s best made fresh and enjoyed within a day.
Reheating
Reheating isn’t needed or recommended for Creamy Cucumber Shrimp Salad—it’s meant to be savored cold, with all its refreshing crunch and bright, creamy flavors intact. If the salad has chilled for several hours, let it sit at room temperature for 5–10 minutes to take the chill off before serving, if desired.
FAQs
Can I use frozen shrimp instead of fresh?
Absolutely! Just be sure to fully thaw, peel, and devein the shrimp before tossing them into the salad. Pat them dry to avoid watering down the dressing.
Is there a way to make this dish dairy-free?
You can swap the Greek yogurt and mayonnaise for your favorite non-dairy alternatives. Coconut-based yogurt or a quality vegan mayonnaise work surprisingly well, keeping the salad creamy without the dairy.
Can I prepare Creamy Cucumber Shrimp Salad in advance?
Yes! You can make the salad up to one day ahead, but it’s freshest when enjoyed the same day. Keep it tightly covered in the fridge and add fresh garnishes just before serving for the best presentation.
Are there any lower-carb options for the dressing?
If you’re watching carbs, use full-fat Greek yogurt and a carb-smart mayo. The salad itself is naturally low-carb and gluten-free, making it a great fit for a variety of eating plans.
What else can I add for extra crunch?
Try stirring in chopped celery, radishes, or even diced bell pepper to amp up the crunch factor, making each forkful even more lively and delicious!
Final Thoughts
There’s something so effortlessly delightful about a bowl of Creamy Cucumber Shrimp Salad—it’s fresh, flavorful, and always a crowd-pleaser. Whether you’re enjoying it for lunch, bringing it to a gathering, or serving it as a light dinner, you’ll quickly see why it’s become such a favorite. Treat yourself and give this recipe a try; your taste buds will thank you!
Print
Creamy Cucumber Shrimp Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Creamy Cucumber Shrimp Salad is a refreshing and flavorful dish perfect for a light meal or side. The combination of tender shrimp, crunchy cucumber, and creamy dressing with a hint of dill creates a delightful summer salad.
Ingredients
For the Salad:
- 1 lb cooked shrimp (peeled, deveined, tails removed)
- 1 large English cucumber (thinly sliced)
- 1/4 red onion (thinly sliced)
For the Dressing:
- 1/2 cup plain Greek yogurt or sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill (chopped)
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Lemon wedges and extra dill for garnish (optional)
Instructions
- In a large bowl, prepare the dressing: Whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, dill, garlic powder, salt, and black pepper until smooth.
- Add the ingredients: Combine the cooked shrimp, sliced cucumber, and red onion in the bowl with the dressing. Gently toss to coat everything evenly.
- Chill and serve: Refrigerate the salad for at least 15–20 minutes before serving to allow the flavors to meld. Garnish with extra dill and lemon wedges, if desired, and enjoy cold.
Notes
- For extra crunch, consider adding chopped celery or radishes.
- For a richer flavor, substitute sour cream for Greek yogurt.
- This salad is best enjoyed on the day it’s made but can be stored in the refrigerator for up to 1 day.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 170mg
