Refreshing Creamy Cucumber Shrimp Salad
This Refreshing Creamy Cucumber Shrimp Salad is light, cool, and satisfying — juicy shrimp tossed with crisp cucumber, red onion, fresh herbs, and a tangy, creamy dressing. It’s low-carb, protein-rich, and ready in minutes — perfect for hot weather or make-ahead meals.
Time
Prep Time: 15 minutes
Cook Time : 5 minutes
Chill Time : 15–30 minutes
Total Time: 20–30 minutes
Servings: 3–4 as a main, 5–6 as a side
Ingredients
For the Salad:
1 lb (450g) shrimp, peeled and deveined (cooked or raw)
1 large English cucumber, thinly sliced (or 2 Persian cucumbers)
1/4 red onion, thinly sliced
2 tbsp fresh dill, chopped
Optional: 1 stalk celery, finely chopped
Optional: 1/2 avocado, diced (for extra creaminess)
For the Creamy Dressing:
1/3 cup Greek yogurt or sour cream
2 tbsp mayonnaise
1 tbsp lemon juice or vinegar
1 tsp Dijon mustard
1 small clove garlic, minced or grated
Salt & pepper, to taste
Instructions
1. Cook the Shrimp (If using raw)
Bring a pot of salted water to a boil. Add shrimp and cook for 2–3 minutes, until pink and opaque.
Drain and rinse under cold water to stop cooking. Pat dry.
> If using pre-cooked shrimp, skip this step. Just thaw (if frozen) and pat dry.
2. Make the Dressing
In a small bowl, whisk together yogurt, mayo (if using), lemon juice, mustard, garlic, salt, and pepper.
Taste and adjust seasoning as needed — add more lemon juice or herbs if desired.
3. Assemble the Salad
In a large bowl, combine shrimp, cucumber, red onion, dill, and any optional veggies.
Pour dressing over and gently toss until everything is well coated.
4. Chill & Serve
Chill in the fridge for 15–30 minutes for best flavor, or serve immediately.
Garnish with extra dill, lemon wedges, or a drizzle of olive oil if desired.
Tips & Variations
Make it extra tangy: Add a splash of white wine vinegar or pickle brine.
Spice it up: Add a pinch of cayenne or chili flakes to the dressing.
No yogurt? Use all mayo, or substitute with sour cream or a vegan yogurt.
Meal prep: Stays fresh in the fridge for 2–3 days — great for lunches!
Frequently Asked Questions
Q: Can I use frozen shrimp?
A: Yes! Just thaw thoroughly, then pat dry before using.
Q: Can I make it dairy-free?
A: Use vegan mayo or coconut yogurt in the dressing.
Q: What can I serve it with?
A: Great with lettuce cups, pita, crusty bread, or over quinoa or Couscous.
Nutritional Information
Calories ~220
Protein ~23g
Carbs ~6g
Fat ~12g
Fiber ~1.5g
Sodium ~450mg