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Creamy Cucumber Shrimp Salad

A crisp, refreshing, and low-carb salad featuring sweet cooked shrimp and crunchy cucumbers tossed in a creamy, tangy lemon-dill dressing. Ready in just 15 minutes!
Print Recipe
Prep Time 15 minutes
Chilling Time (Optional) 30 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 1 lb cooked shrimp peeled, deveined, tails off (thawed and dried well)
  • 2 large English cucumbers sliced into half-moons
  • 0.25 cup red onion very thinly sliced (optional)
Creamy Dill Dressing
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream or plain Greek yogurt
  • 2 Tbsp fresh dill finely chopped
  • 1 Tbsp fresh lemon juice
  • 0.5 tsp garlic powder
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper

Equipment

  • Large Mixing Bowl
  • Whisk
  • Cutting Board
  • Chef's Knife

Method
 

  1. Ensure your cooked shrimp are completely thawed and patted very dry with paper towels to prevent a watery salad. Chop them if they are very large.
  2. In a large mixing bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), fresh chopped dill, lemon juice, garlic powder, salt, and black pepper until smooth.
  3. Add the dried shrimp, sliced cucumbers, and red onion (if using) to the bowl with the dressing.
  4. Gently toss everything together until the shrimp and cucumbers are evenly coated.
  5. Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld. Serve cold, garnished with extra fresh dill.

Notes

If making this salad a day ahead of time, consider scooping the seeds out of your cucumbers before slicing them to keep the dressing thick and creamy.