Creamy Cucumber Shrimp Salad

Have you ever thought a cucumber salad could be creamy, filling, and packed with shrimp all at once? Most people think cucumber salads are just light and crunchy, but what if you could turn it into a delicious meal with juicy shrimp and a creamy dressing?

If that sounds exciting, you’re in the right place! This Creamy Cucumber Shrimp Salad is easy to make, full of flavor, and perfect for lunch, dinner, or a light summer meal. Whether you’re a cooking beginner or a kitchen pro, this recipe will quickly become one of your favorites.

Let’s dive into what makes this creamy cucumber salad so special!

What Makes This Cucumber Salad Special?

This isn’t your average side dish. This cucumber salad is cool, creamy, and bursting with flavor. The star ingredients—crisp cucumbers and tender shrimp—come together with a light, creamy dressing that’s rich but not heavy. It’s healthy, satisfying, and takes just 20 minutes to prepare from start to finish.

Creamy Cucumber Shrimp Salad

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• Author: nakisha
• Total Time: 0 hours
• Yield: 4 servings 1x

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Description

A refreshing and creamy cucumber shrimp salad that’s perfect for warm days! It’s light, flavorful, and packed with protein. Great as a side dish or a light main course, this salad combines cool cucumbers, tender shrimp, and a creamy dill dressing for a delicious, healthy bite.

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Ingredients

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• 1 lb cooked shrimp, peeled and deveined

• 2 large cucumbers, thinly sliced

• 1/4 red onion, thinly sliced

• 1/2 cup plain Greek yogurt

• 1/4 cup mayonnaise

• 1 tbsp lemon juice

• 1 tbsp chopped fresh dill (or 1 tsp dried dill)

• Salt and pepper to taste

• Optional: 1 tsp Dijon mustard

• Optional garnish: chopped chives or parsley

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Instructions

1. Prepare the shrimp: If using frozen shrimp, thaw completely and pat dry with paper towels.

2. Slice the vegetables: Thinly slice cucumbers and red onion. You can use a mandoline for even slices.

3. Make the dressing: In a small bowl, combine Greek yogurt, mayonnaise, lemon juice, dill, and Dijon mustard (if using). Mix until smooth. Season with salt and pepper.

4. Combine everything: In a large bowl, add cucumbers, onions, and shrimp. Pour the dressing over and gently toss to coat all ingredients.

5. Chill: Refrigerate the salad for at least 15–30 minutes before serving to let flavors meld.

6. Serve: Garnish with fresh chives or parsley if desired. Serve cold.

 

Notes

• Substitutions: You can swap Greek yogurt with sour cream or use only mayonnaise for a richer taste.

• Shrimp Tips: If cooking shrimp fresh, boil in salted water for 2–3 minutes until pink. Cool before using.

• Make it lighter: Use low-fat Greek yogurt and skip the mayo.

• Add crunch: Toss in some chopped celery or radishes for extra texture.

• Low-carb: This salad is keto and low-carb friendly.

 

• Prep Time: 15 minutes
• Cook Time: 15–30 minutes
• Cuisine: American

Time Required:

• Prep time: 15 minutes
• Cook time: 5 minutes
• Total time: 20 minutes

Difficulty Level:

• Easy. If you can stir and chop, you can make this!

Essential Ingredients (And Why They Matter)

Here’s what you’ll need for the salad, plus tips on how to swap if needed:

Main Ingredients:

• Cucumbers (2 large): The base of your salad. Cool and crunchy, they soak up flavor perfectly. English cucumbers work best because they have fewer seeds.
• Cooked shrimp (1 pound): Use small or medium shrimp. Fresh or frozen (and thawed) is fine. Shrimp adds protein and makes this a full meal.
• Red onion (½ small): Adds a little zing and color. You can swap it for green onions if you prefer a milder taste.
• Fresh dill (2 tablespoons): Adds a classic herby flavor. Don’t skip this—it’s what gives cucumber salad its signature taste.
• Cherry tomatoes (1 cup, halved): Optional but great for a burst of color and sweetness.

For the Creamy Dressing:

• Plain Greek yogurt (½ cup): A healthy, creamy base. You can also use sour cream.
• Mayonnaise (¼ cup): For extra creaminess. If you want a lighter version, skip this and use more yogurt.
• Lemon juice (2 tablespoons): Adds brightness and keeps the salad fresh.
• Garlic (1 clove, minced): Adds a savory depth.
• Salt and pepper (to taste): Always season your salad to bring out the flavors.

Step-by-Step Instructions

Ready to get started? Here’s how to make your creamy cucumber shrimp salad in a few easy steps:

Step 1: Prepare the Shrimp

• If using raw shrimp, cook them in boiling water for 2–3 minutes or until pink. Drain and rinse under cold water.
• If using frozen cooked shrimp, thaw them in the fridge or under cool running water. Pat dry with a paper towel.

Step 2: Slice the Cucumbers

• Wash and slice the cucumbers into thin rounds or half-moons.
• If the skins are thick, you can peel them. If using English cucumbers, keep the skin on for color and crunch.

Step 3: Make the Dressing

• In a small bowl, mix together the Greek yogurt, mayonnaise, lemon juice, garlic, salt, and pepper.
• Stir until smooth and creamy. Taste and adjust seasoning.

Step 4: Chop the Other Ingredients

• Thinly slice the red onion.
• Halve the cherry tomatoes.
• Chop the fresh dill.

How to Assemble the Salad

Now that everything’s ready, let’s put it all together!

Step 1: Combine the Veggies

• In a large bowl, add the sliced cucumbers, red onion, tomatoes (if using), and chopped dill.

Step 2: Add the Shrimp

• Gently fold in the shrimp, being careful not to break them.

Step 3: Pour on the Dressing

• Spoon the dressing over the salad ingredients.
• Toss gently until everything is evenly coated.

Step 4: Chill (Optional but Recommended)

• Cover and chill for 10–15 minutes before serving. This helps the flavors mix together even better.

Presentation Tips:

• Serve in a clear glass bowl to show off the layers.
• Sprinkle extra dill or a few lemon wedges on top for a pretty finish.

Storage and Make-Ahead Tips

This cucumber salad is best eaten the day you make it, but you can still store it for later.

How to Store:

• Keep leftovers in an airtight container in the fridge for up to 2 days.
• Do not freeze—cucumbers and creamy dressing don’t freeze well.

Make-Ahead Option:

• You can chop all the ingredients and mix the dressing a few hours early.
• Store everything separately, and combine just before serving to keep it fresh and crisp.

Recipe Variations

Want to try something new? Here are some fun twists:

• Add Avocado: A creamy touch that pairs perfectly with shrimp.
• Use Chicken Instead of Shrimp: For those who don’t love seafood.
• Add Pasta: Turn this into a cold pasta salad with cooked rotini or bow ties.
• Spice It Up: Add a little hot sauce or red pepper flakes for heat.
• Herb Swap: No dill? Use parsley, chives, or even mint.

Conclusion

This Creamy Cucumber Shrimp Salad is proof that cucumber salad can be more than just a side dish. It’s fresh, creamy, and packed with protein. You can eat it as a light lunch, a healthy dinner, or even a picnic snack.

Don’t be afraid to change it up and make it your own. Cooking is all about having fun and trying new things. So grab your cucumbers and shrimp, and give this tasty recipe a try!

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