Creamy Cucumber Shrimp Salad
This Creamy Cucumber Shrimp Salad is cool, crisp, creamy, and packed with tender shrimp and fresh vegetables. Juicy cucumber, sweet shrimp, fresh dill, and a bright creamy dressing come together for an easy dish that’s perfect for lunch, a light dinner, picnics, or summer gatherings.
Ingredients
For the Salad
- 1 lb (450 g) cooked shrimp, peeled, deveined, and cooled
- 2 large cucumbers, diced
- ½ small red onion, finely diced
- 2 green onions, thinly sliced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped, optional
- ½ cup sweet corn, optional
For the Creamy Dressing
- ½ cup mayonnaise
- ½ cup sour cream or plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried dill, optional
Directions
1. Prepare the Shrimp
If using frozen cooked shrimp, thaw it completely and drain well.
Pat the shrimp dry with paper towels to remove excess moisture.
For large shrimp, cut them into bite-sized pieces. Smaller shrimp can be left whole.
If you’re starting with raw shrimp, cook them in gently boiling water until opaque and cooked through, then immediately cool them before preparing the salad.
2. Prepare the Cucumbers
Wash and dry the cucumbers.
Cut them into bite-sized pieces.
If the cucumbers contain a lot of seeds, scoop out some of the watery center before dicing. This helps keep the salad creamy instead of watery.
For an even crisper salad, lightly sprinkle the diced cucumber with a little salt and let it sit for 10 minutes. Pat thoroughly dry with paper towels before adding it to the salad.
3. Prepare the Other Vegetables
Finely dice the red onion and thinly slice the green onions.
Chop the fresh dill and parsley.
Place the shrimp, cucumber, onions, herbs, and optional corn in a large mixing bowl.
4. Make the Creamy Dressing
In a separate bowl, whisk together:
- Mayonnaise
- Sour cream or Greek yogurt
- Lemon juice
- Dijon mustard
- Garlic
- Salt
- Black pepper
- Dried dill, if using
Whisk until smooth and creamy.
Taste the dressing and adjust the seasoning as needed. Add another small splash of lemon juice if you’d like a brighter flavor.
5. Combine Everything
Pour the dressing over the shrimp and cucumber mixture.
Using a large spoon or spatula, gently toss everything together until the shrimp and vegetables are evenly coated.
Be careful not to stir too aggressively, especially if using delicate shrimp.
6. Chill
Cover the bowl and refrigerate for at least 30 minutes.
For the best flavor, let the salad chill for approximately 1 hour before serving.
The resting time allows the dill, lemon, garlic, and shrimp to blend with the creamy dressing.
7. Serve
Give the salad a gentle stir before serving.
Transfer it to a serving bowl and garnish with additional fresh dill, parsley, cucumber slices, or a little freshly ground black pepper.
Serve chilled.
Tips for the Best Cucumber Shrimp Salad
Dry everything well: Excess water from cucumbers or shrimp can thin the dressing.
Use cold shrimp: Chilled shrimp gives the salad a refreshing texture.
Don’t overdress: Start with most of the dressing and add more if needed. This keeps the salad creamy without making it heavy.
Let it chill: Even 30 minutes makes a noticeable difference in flavor.
Use fresh dill: Fresh dill provides a much brighter flavor than dried dill.
Delicious Variations
Avocado Shrimp Salad
Add one diced avocado just before serving for extra creaminess.
Spicy Shrimp Salad
Add a little hot sauce, cayenne pepper, or finely chopped jalapeño to the dressing.
Mediterranean Shrimp Salad
Add cherry tomatoes, feta cheese, and a little chopped fresh parsley.
Corn & Shrimp Salad
Add sweet corn for extra sweetness and color.
Lemon Herb Shrimp Salad
Increase the lemon juice and add fresh parsley, chives, and a little lemon zest.
Lightened-Up Version
Replace some or all of the mayonnaise with plain Greek yogurt.
Make-Ahead Instructions
You can prepare the dressing and chop the vegetables separately several hours ahead.
For the freshest texture, combine everything shortly before serving.
If preparing the complete salad ahead of time, keep it refrigerated and give it a gentle stir before serving.
Storage
Store leftovers in a covered container in the refrigerator and consume within 1–2 days for the best quality.
Because this salad contains seafood and dairy-based ingredients, keep it chilled and avoid leaving it at room temperature for extended periods.
This creamy cucumber shrimp salad is fresh, crunchy, and satisfying, with tender shrimp, crisp cucumber, fragrant dill, and a tangy homemade dressing in every bite.