Creamy Cucumber Shrimp Salad

There’s something magical about a salad that greets you with a burst of cool crunch, tangy creaminess, and just the right hint of sunshine. This Creamy Cucumber Shrimp Salad is one of those happy accidents that became a summer staple in my kitchen, and I’m thrilled to share it with you. It brings together plump, juicy shrimp that sizzle for mere minutes, crisp ribbons of cucumber, and red onion that adds a whisper of bite. The dreamy yogurt-based dressing wraps each bite in a smooth, lemon-kissed hug, making it feel both indulgent and light. With only beginner-friendly steps and minimal fuss, this is a perfect recipe for casual weekday lunches, laid-back gatherings, or breezy potlucks.

When I first tossed together this salad, I was aiming for something vibrant, low in calories (around 350 per serving!), and totally refreshing. I’ve adjusted the seasoning to suit a variety of palates—whether you crave extra garlic punch or just a mellow dill infusion. You’ll find that in about 15 minutes of prep, 6 minutes of cooking, and a 30-minute chill in the fridge, you have a dish that looks as good as it tastes. As someone who thrives on colorful, fresh bites during warmer months, I promise this recipe will become your go-to for easy, healthy meals that feel like a treat.

KEY INGREDIENTS IN CREAMY CUCUMBER SHRIMP SALAD

Every component in this salad plays a starring role, offering its own texture, flavor, and nutritional boost. Here’s what you’ll need:

• Large shrimp: Succulent, protein-packed, and mildly sweet, these shrimp turn plump and tender when cooked just until pink and opaque. They’re the heart of the salad, bringing that satisfying, briny bite.
• Cucumber: Cool, crunchy, and hydrating, cucumber slices add refreshing volume and a delicate vegetal note that perfectly balances the richness of the dressing.
• Red onion: Thinly sliced, it lends a subtle sharpness and vibrant color contrast, cutting through the creamy base with a gentle, zesty snap.
• Fresh dill: Bright, aromatic, and slightly grassy, dill infuses each forkful with a herby freshness that complements both seafood and yogurt.
• Greek yogurt: Thick, tangy, and creamy, it forms the base of the dressing, delivering probiotics and a satisfying mouthfeel without overwhelming fat.
• Mayonnaise: A touch of richness that smooths out the tang of the yogurt and helps the dressing cling to every ingredient.
• Lemon juice: Zesty and acidic, it wakes up the palate, balancing the creaminess and highlighting the shrimp’s natural sweetness.
• Dijon mustard: Adds a gentle bite and depth of flavor, enhancing the overall complexity of the dressing.
• Garlic clove: Minced for sharp umami and aromatic lift, garlic brings a savory edge that wakes up the senses.
• Salt and pepper: Simple but essential, these seasonings elevate all the flavors, ensuring every taste note is clear and balanced.
• Olive oil: Used for cooking the shrimp, it provides a silky, healthy fat that helps develop a light sear and carry flavors.

HOW TO MAKE CREAMY CUCUMBER SHRIMP SALAD

Let’s walk through the steps to bring this vibrant salad together. It’s a breeze, with simple techniques that even a beginner cook will handle confidently.

1. In a large skillet over medium heat, add the olive oil and let it shimmer. Once the surface of the oil looks slightly rippled, lay the shrimp in a single layer. Cook for about 2–3 minutes on each side, or until they turn pink and opaque, flipping only once to achieve a light sear. Remove the skillet from heat, transfer the shrimp to a plate, and allow them to cool before tossing.

2. In a small bowl, make the creamy dressing by whisking together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Continue whisking until the mixture is smooth and emulsified. Taste and adjust the seasoning as needed, adding more lemon juice for brightness or a pinch of salt for depth.

3. In a large mixing bowl, combine the sliced cucumber, red onion, and chopped fresh dill. Gently stir to distribute the herbs and onions evenly among the cucumber slices.

4. Add the cooled shrimp to the cucumber mixture, ensuring they’re tucked in so every bite has that shrimpy goodness.

5. Pour the creamy dressing over the shrimp and cucumber mixture. Using a spatula or large spoon, gently toss until every piece is well coated in the luscious dressing.

6. Cover the bowl with plastic wrap or a tight-fitting lid, then refrigerate for at least 30 minutes. This rest time allows the flavors to meld, making each forkful taste even more harmonious.

7. Serve the salad chilled, either as a light main course or a standout side dish that’s bursting with summer vibes.

SERVING SUGGESTIONS FOR CREAMY CUCUMBER SHRIMP SALAD

When it comes to presenting this salad, a little creativity can elevate it from simple lunch fare to a show-stopping summer dish. Here are some fun ideas to help you serve it beautifully:

• Place the salad on a bed of crisp butter lettuce or romaine for extra crunch and color contrast. The lettuce cups make perfect individual servings for a casual gathering.
• Spoon the mixture into hollowed-out tomato halves or bell peppers for charming, edible bowls. This approach is perfect for garden parties or potlucks where presentation matters.
• Pair the salad with a side of toasted baguette slices or garlic crostini. The warm, crunchy bread complements the creamy texture and adds a savory dimension.
• Serve alongside a crisp white wine—think Sauvignon Blanc or a light Pinot Grigio—to echo the salad’s fresh citrus and herb notes. This pairing turns a simple meal into a mini celebration.

HOW TO STORE CREAMY CUCUMBER SHRIMP SALAD

Storing this salad properly ensures that the flavors stay bright and the textures remain delightful. Follow these tips to keep your creamy cucumber shrimp salad fresh and delicious:

• Refrigerate in an airtight container within two hours of preparation. This prevents moisture loss and protects the salad from absorbing other fridge odors.
• Keep any extra dressing separate in a small jar or sealed container. Toss just before serving if you notice the cucumber has released extra liquid.
• Consume within 48 hours for the best texture. Beyond that, cucumbers can become too soft and the shrimp can lose its bright flavor.
• Avoid freezing, as the high water content of cucumbers and yogurt-based dressing will break down upon thawing, resulting in a watery texture.

CONCLUSION

Thank you for joining me on this culinary journey to a crisp, creamy, and utterly delightful summer salad. We’ve covered everything from selecting the freshest shrimp and slicing cucumbers to whisking a zesty dressing and mastering that perfect chill time. With only a handful of beginner-friendly steps, about 15 minutes of prep, and a mere 6 minutes of cooking, you can whip up this vibrant dish and let it rest for 30 minutes, turning simple ingredients into a harmonious meal. Whether you enjoy it as a light lunch, a side for dinner, or a star at your next picnic, this Creamy Cucumber Shrimp Salad is sure to impress.

Feel free to print this article and save it in your recipe box for warm days ahead. There’s a FAQ section below to help answer any lingering questions or troubleshoot common hiccups, so be sure to scroll down if you need more tips. And of course, I’d love to hear from you—drop a comment, share your feedback, or ask any questions if you try this recipe or need a hand with the steps. Happy cooking and here’s to many refreshing, flavorful bites!

Print Recipe

Creamy Cucumber Shrimp Salad

Author: Laura Mitchell Courses: Lunch

Difficulty: Beginner Prep Time 15 mins Cook Time 6 mins Rest Time 30 mins Total Time 51 mins

Calories: 350

Description

This Creamy Cucumber Shrimp Salad is a vibrant blend of succulent shrimp, crisp cucumber, and a zesty yogurt dressing. It's light, refreshing, and perfect for warm days!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 lb (450 g) large shrimp, peeled and deveined

• 1 large cucumber, thinly sliced

• ¹⁄₂ red onion, thinly sliced

• ¹⁄₄ cup fresh dill, chopped

• ¹⁄₂ cup Greek yogurt

• 2 tablespoons mayonnaise

• 1 tablespoon lemon juice

• 1 teaspoon Dijon mustard

• 1 clove, minced

• Salt and pepper to taste

• 1 tablespoon olive oil

Instructions

1. In a large skillet over medium heat, add olive oil. Once hot, add the shrimp and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and let them cool.
2. In a small bowl, make the creamy dressing by whisking together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Adjust seasoning to taste.
3. In a large mixing bowl, combine the sliced cucumber, red onion, and fresh dill.
4. Add the cooled shrimp to the cucumber mixture.
5. Pour the creamy dressing over the shrimp and cucumber mixture and gently toss until everything is well coated.
6. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
7. Serve chilled as a light meal or a side dish.

Note

• This salad can be prepared a few hours in advance and stored in the refrigerator.
• Substitute Greek yogurt with sour cream for a richer texture.
• Add avocados for extra creaminess and nutrients.
• Serve on a bed of lettuce for a more robust presentation.
• Perfect for summer picnics or potlucks, as it is refreshing and easy to transport.

Keywords: shrimp salad, cucumber recipe, creamy dressing, summer salad, healthy meal, easy recipe