🥒🍤 Creamy Cucumber Shrimp Salad
This Creamy Cucumber Shrimp Salad is light, refreshing, and packed with bright flavors from fresh dill and lemon. It’s perfect for warm weather lunches, meal prep, or as a side dish for grilling season.
📝 Servings
Serves 4
Prep time: 15 minutes
Cook time: 3 minutes
🛒 Ingredients
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1 lb shrimp, peeled and deveined
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2 large cucumbers, peeled and diced
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½ cup Greek yogurt
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¼ cup mayonnaise
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2 tbsp fresh dill, chopped
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1 tbsp lemon juice
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2 cloves garlic, minced
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Salt and pepper, to taste
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Paprika and fresh parsley, for garnish
👩🍳 Instructions
1️⃣ Cook the Shrimp
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Bring a pot of salted water to a boil.
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Add shrimp and cook until pink and opaque, about 2–3 minutes.
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Drain and immediately transfer to an ice bath to stop the cooking.
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Once cooled, drain and pat dry.
2️⃣ Prepare the Dressing
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In a large bowl, whisk together Greek yogurt, mayonnaise, dill, lemon juice, garlic, salt, and pepper until smooth and creamy.
3️⃣ Assemble the Salad
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Add diced cucumbers and cooled shrimp to the bowl.
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Gently toss until everything is evenly coated.
4️⃣ Serve
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Transfer to a serving dish.
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Sprinkle with paprika and chopped fresh parsley.
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Chill for 20–30 minutes before serving for best flavor.
💡 Tips for Best Results
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Remove cucumber seeds if they’re very watery to keep the salad from thinning out.
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Use English cucumbers for fewer seeds and thinner skin.
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For extra brightness, add a little lemon zest.
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Want some crunch? Add thinly sliced red onion.