This Creamy Cucumber Shrimp Salad is a light and refreshing dish that’s perfect for a quick meal. With succulent shrimp, crisp cucumber, and a creamy dressing made from mayo and Greek yogurt, this salad is a delicious combination of fresh flavors and satisfying textures. Whether served as a main course or a side dish, it’s a perfect choice for warm weather or any time you crave a light, yet filling meal.

Why You’ll Love This Recipe

If you’re looking for a quick and refreshing meal, this Creamy Cucumber Shrimp Salad is just what you need. The combination of sweet shrimp, crisp cucumber, and the tangy creaminess of the mayo and Greek yogurt dressing creates a deliciously balanced dish. It’s light, but still rich in flavor, and packed with fresh herbs like dill and chives. This dish is not only easy to make, but it’s also versatile—serve it as a light lunch, side dish, or a refreshing appetizer at your next gathering. Creamy Cucumber Shrimp Salad

Ingredients

2 pounds raw, large peeled and deveined shrimp (21 to 30 per pound; no need to thaw if frozen)
2 medium stalks celery, finely chopped (about 2/3 cup)
1/4 cup mayonnaise
1/4 cup plain Greek yogurt or sour cream
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh dill
2 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt, plus more as needed
1 medium English cucumber or 6 Persian cucumbers, thinly sliced crosswise (about 3 cups)
Freshly ground black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Bring a large pot of salted water to a boil. Add the raw shrimp and boil until the shrimp are pink and opaque, about 1 1/2 minutes for fresh shrimp or 3 minutes for frozen shrimp.
Drain the shrimp in a colander and run under cold water for about 1 minute to cool. Arrange on a paper towel-lined baking sheet in a single layer and pat dry. Refrigerate while you prepare the dressing.
In a large bowl, stir together the chopped celery, mayonnaise, Greek yogurt (or sour cream), chopped chives, chopped dill, lemon juice, Dijon mustard, and 1/2 teaspoon kosher salt.
Add the shrimp and thinly sliced cucumber to the bowl, and stir to combine.
Taste the salad and season with more kosher salt and freshly ground black pepper as needed.
Serve immediately or refrigerate for a chilled salad.

Servings and timing

Servings: 4 to 6 servings
Prep Time: 15 minutes
Cooking Time: 3 minutes
Total Time: 18 minutes

Variations

Make it spicy: Add a pinch of cayenne pepper or a splash of hot sauce to the dressing for some extra heat.
Different herbs: If you don’t have chives or dill, try substituting with parsley, tarragon, or basil for a different flavor profile.
Avocado: Add some diced avocado to the salad for extra creaminess and healthy fats.
Low-fat option: Use low-fat or fat-free Greek yogurt and mayonnaise to reduce the calorie content of the dressing.

Storage/reheating

Storage: Store the salad in an airtight container in the refrigerator for up to 1 day. The salad is best enjoyed fresh, but will keep for a day or two in the fridge.
Reheating: This salad is meant to be served cold, so it does not require reheating. If refrigerated, simply toss the salad before serving.

FAQs

Can I use pre-cooked shrimp for this recipe?

Yes, you can use pre-cooked shrimp if you’re short on time. Just make sure to thaw and drain the shrimp properly before adding them to the salad.

Can I make this salad ahead of time?

Yes, this salad can be made ahead of time and refrigerated until ready to serve. It’s actually a great option for meal prep or a make-ahead dish for parties.

How do I know when the shrimp are cooked?

The shrimp should be pink and opaque when fully cooked. If they curl into a “C” shape, they are usually done. For fresh shrimp, this takes about 1 1/2 minutes, and for frozen shrimp, about 3 minutes.

Can I use a different type of yogurt for the dressing?

Yes, you can use any type of plain yogurt (such as non-fat or full-fat) or sour cream if you prefer. Just make sure it’s plain to keep the flavor balanced.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just make sure your Dijon mustard does not contain any gluten if you are highly sensitive.

Can I use other vegetables in the salad?

Yes, you can add other crunchy vegetables like bell peppers, red onions, or radishes if you want to customize the salad.

How can I make this salad dairy-free?

To make this salad dairy-free, substitute the Greek yogurt and mayonnaise with dairy-free alternatives like cashew-based mayo and vegan yogurt.

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them completely and drain them well before using.

How long can I store the leftovers?

Leftovers can be stored in the fridge for up to 1 day. After that, the salad may lose its freshness, especially the cucumber and shrimp.

Can I serve this salad as a main dish?

Yes, this salad can be served as a light main dish, especially for lunch. You can also serve it with a side of bread or over a bed of mixed greens for a more filling meal.

Conclusion

This Creamy Cucumber Shrimp Salad is a perfect balance of fresh ingredients, creamy dressing, and satisfying shrimp. It’s quick and easy to make, perfect for a light lunch, side dish, or a refreshing appetizer. With its simple ingredients and bright, tangy flavors, it’s a great option for any occasion, especially when you need something light and delicious. Enjoy the cool, creamy goodness of this refreshing shrimp salad!