Creamy Shrimp & Cucumber Salad

Calories 280 kcal

Ingredients

Salad Ingredients

1 to 2 lbs large shrimp peeled and deveined
1 large English cucumber or 2–3 Persian cucumbers thinly sliced
1/4 to 1/2 small red onion thinly sliced or finely diced
1 to 2 celery stalks finely chopped

Creamy Dressing Ingredients

1/2 cup mayonnaise
1/4 to 1/3 cup sour cream or plain Greek yogurt
1 to 2 tablespoons fresh lemon juice
2 tablespoons fresh dill chopped
1 tablespoon fresh chives or parsley optional
1 teaspoon Dijon mustard
1 garlic clove minced, or 1/2 teaspoon garlic powder
Salt to taste
Freshly ground black pepper to taste
Optional: pinch of sugar or a little lemon zest for extra flavor

Instructions

If using raw shrimp, bring a pot of lightly salted water to a gentle boil. Add the shrimp and cook for 2–3 minutes, or until pink and opaque. Drain immediately and rinse under cold water to stop the cooking process. Pat dry thoroughly.
Slice the cucumber into thin rounds or half-moons. If the cucumber contains excess moisture, lightly sprinkle with salt and let it sit for 10 minutes, then pat dry with paper towels. This helps keep the salad creamy instead of watery.
Thinly slice the red onion and finely chop the celery. Place all vegetables into a large mixing bowl.
In a separate bowl, whisk together mayonnaise, sour cream or Greek yogurt, lemon juice, dill, Dijon mustard, garlic, salt, pepper, and optional sugar or lemon zest until smooth and creamy.
Add the cooled shrimp to the bowl with the vegetables. Pour the dressing over the mixture and gently toss until everything is evenly coated.
Taste and adjust seasoning if needed. Add extra lemon juice for brightness or more dill for a stronger herb flavor.
Cover and refrigerate the salad for at least 15–30 minutes before serving. Chilling allows the flavors to blend beautifully.
Serve cold with lettuce cups, toasted bread, crackers, croissants, or on its own as a refreshing low-carb meal.

Recipe Notes

Tips

Use Fresh Shrimp for Best Flavor
Fresh or freshly thawed shrimp provide the best texture and sweetness. Avoid overcooking, as shrimp can become rubbery quickly.

Dry the Cucumbers Well
Cucumbers naturally release water. Patting them dry helps prevent a runny dressing.

Chill Before Serving
Even a short chilling time improves the flavor and texture of the salad significantly.

Choose English or Persian Cucumbers
These varieties have fewer seeds and thinner skins, making them perfect for salads.

Balance the Creaminess
If the dressing feels too thick, add a teaspoon of lemon juice or a splash of milk to loosen it slightly.

Add Herbs Generously
Fresh dill gives the salad its classic refreshing flavor. Fresh herbs make a noticeable difference.

Slice Ingredients Evenly
Thin, uniform slices ensure every bite has balanced flavor and texture.

Use Greek Yogurt for a Lighter Version
Greek yogurt adds protein and tang while reducing the richness slightly.

Serve Cold
This salad tastes best chilled straight from the refrigerator.

Make Ahead Carefully
Prepare a few hours ahead for gatherings, but avoid storing too long because cucumbers soften over time.

Variations

Avocado Shrimp Cucumber Salad
Add diced avocado for extra creaminess and healthy fats.

Spicy Version
Mix in red pepper flakes, cayenne pepper, or diced jalapeños for heat.

Mediterranean Style
Add feta cheese, cherry tomatoes, and olives for Mediterranean-inspired flavor.

Low-Calorie Option
Replace mayonnaise completely with Greek yogurt for a lighter dressing.

Seafood Mix Salad
Combine shrimp with crab meat or chopped cooked salmon.

Asian-Inspired Twist
Use sesame oil, rice vinegar, and a touch of soy sauce in place of dill and mustard.

Crunchy Garden Salad
Add shredded carrots, radishes, or bell peppers for more crunch and color.

Pasta Shrimp Salad
Mix with cooked chilled pasta to create a creamy seafood pasta salad.

Lettuce Wrap Filling
Serve the salad inside romaine or butter lettuce leaves for a fresh appetizer.

Sandwich Filling
Use the salad as a filling for croissants, wraps, or toasted sandwich rolls.