How to Make Creamy Cucumber Shrimp Salad
1. Prep the Ingredients
Chop the shrimp into bite-sized pieces if they’re large. Slice the cucumber thinly or dice for a chunkier texture. Thinly slice the red onion if using.
2. Make the Dressing
In a mixing bowl, whisk together the Greek yogurt, mayonnaise (if using), lemon juice, dill, Dijon mustard, salt, and pepper.
3. Combine and Chill
Add the shrimp, cucumber, and onion to the bowl with the dressing. Toss gently until well coated. Cover and chill for at least 30 minutes before serving — this allows the flavors to meld.
Serving Suggestions
- Serve over a bed of leafy greens for a light lunch.
- Spoon into lettuce cups for a low-carb wrap.
- Spread on toast, crackers, or inside a sandwich for a more filling option.
- Pair with a chilled glass of white wine or iced tea for the perfect summer meal.
Tips for the Best Shrimp Salad
- Use pre-cooked shrimp to save time, or quickly boil raw shrimp with a pinch of salt and lemon.
- Seed the cucumber if you prefer a less watery salad.
- Add extras like chopped celery, avocado, or a pinch of Old Bay seasoning for a flavor boost.
Final Thoughts
Creamy Cucumber Shrimp Salad is the kind of dish that feels elegant yet couldn’t be easier to make. It’s refreshing, wholesome, and adaptable — everything a great salad should be. Keep this recipe in your rotation for summer picnics, light dinners, or a quick and tasty lunch that always hits the spot.
Would you like a printable recipe card or a version of this recipe that’s keto- or dairy-free?
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