🥒🍤 Creamy Cucumber Shrimp Salad
Cool, crunchy cucumbers + tender shrimp in a light creamy dressing. Perfect for lunch, potlucks, or a no-cook dinner.
⭐ Servings
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Serves 4
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About 1½ cups per serving
🧾 Ingredients
Salad
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1 lb cooked shrimp, peeled, deveined, tails removed
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2 large English cucumbers, sliced or chopped
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¼ small red onion, thinly sliced
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2 tbsp fresh dill, chopped (or parsley)
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Optional:
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Cherry tomatoes (halved)
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Avocado chunks
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Creamy Dressing
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½ cup Greek yogurt or light mayonnaise
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2 tbsp sour cream (optional, for extra creaminess)
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1 tbsp lemon juice
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1 tsp Dijon mustard
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1 clove garlic, minced
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½ tsp salt
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¼ tsp black pepper
👩🍳 Instructions
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Prep ingredients
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Pat shrimp dry.
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Slice cucumbers and onions.
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Make dressing
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In a bowl, whisk together yogurt (or mayo), sour cream, lemon juice, mustard, garlic, salt, and pepper.
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Combine
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Add shrimp, cucumbers, onion, and dill to a large bowl.
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Pour dressing over and gently toss to coat.
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Chill
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Refrigerate 15–30 minutes for best flavor.
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Serve cold 🧊
❓ Q & A
Q: Can I use frozen shrimp?
A: Yes! Thaw completely and pat dry before using so the salad doesn’t get watery.
Q: How do I keep cucumbers from releasing too much water?
A:
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Use English cucumbers (best option), or
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Lightly salt sliced cucumbers, let sit 10 minutes, then pat dry.
Q: Can I make this lighter?
A: Absolutely. Use nonfat Greek yogurt and skip sour cream for a lighter version.
Q: How long does it last?
A: Best eaten within 24–36 hours. Cucumbers release water over time.
Q: Can I make it dairy-free?
A: Yes — use dairy-free mayo or a plant-based yogurt.
Q: What can I serve it with?
A:
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On lettuce or spinach
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In a wrap or pita
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With crackers or toasted bread
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As a side at BBQs or picnics
🌿 Flavor Variations
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Mediterranean: Add feta + olives
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Spicy: Dash of hot sauce or sriracha
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Herby: Add chives or tarragon
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Asian-inspired: Use sesame oil + splash of rice vinegar.