A refreshing cucumber shrimp salad made with juicy shrimp, crisp cucumbers, creamy lemon dressing, and fresh herbs. This delicious salad is perfect for lunch, light dinners, summer gatherings, or meal prep.

Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes | Servings: 4
Ingredients
For the Salad

  • 1 lb (450 g) shrimp, peeled and deveined
  • 2 medium cucumbers, sliced
  • ½ cup cherry tomatoes, halved (optional)
  • ¼ small red onion, thinly sliced (optional)
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
    For the Creamy Dressing
  • ⅓ cup mayonnaise
  • ¼ cup sour cream or plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • ½ teaspoon dried dill or 1 tablespoon fresh dill
  • ¼ teaspoon black pepper
  • Salt to taste
    Instructions
    Step 1: Cook the Shrimp
    Bring a pot of water to a gentle boil. Add the shrimp and cook for approximately 2–4 minutes, depending on their size, until they turn pink, opaque, and are cooked through.

Drain immediately and transfer the shrimp to a bowl of ice water to stop the cooking process. Drain again and pat dry. If using pre-cooked shrimp, simply thaw and chill them.
Step 2: Prepare the Vegetables
Wash the cucumbers and slice them into bite-sized pieces. If they contain excess water, lightly pat them dry with paper towels.

Halve the cherry tomatoes and thinly slice the red onion, if using.
Step 3: Make the Creamy Dressing
In a small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, lemon juice, Dijon mustard, minced garlic, dill, black pepper, and salt.

Mix until smooth and creamy. Taste and adjust the lemon juice, herbs, and seasoning as desired.
Step 4: Combine the Salad
Place the chilled shrimp, cucumber, tomatoes, and red onion in a large mixing bowl.

Add the creamy dressing and gently toss until everything is evenly coated.
Step 5: Chill and Serve
Sprinkle with fresh dill and parsley.

Refrigerate for 15–30 minutes to allow the flavors to blend.

Serve chilled as a refreshing lunch, light dinner, or side dish.
Recipe Notes

  • Prevent a watery salad: Pat the cucumbers dry before mixing. For extra watery cucumbers, remove some seeds.
  • Best shrimp: Medium or large shrimp work well. Remove the tails before adding them to the salad.
  • Creamier dressing: Use mayonnaise and sour cream.
  • Lighter dressing: Replace sour cream with plain Greek yogurt.
  • Extra flavor: Add fresh lemon zest, a little paprika, or extra dill.
  • Serving suggestion: Serve over lettuce, with toasted bread, or alongside grilled chicken.
  • Storage: Store in an airtight container in the refrigerator and enjoy within 1–2 days for best quality. Keep seafood salad refrigerated at 40°F (4°C) or below. Avoid leaving it at room temperature for more than 2 hours, or 1 hour in temperatures above 90°F (32°C).
    Nutrition Information
    Estimated per serving, based on 4 servings and the ingredients listed.
    Nutrient Approximate amount
    Calories 300–350
    Protein 25–30 g
    Carbohydrates 7–10 g
    Fat 18–23 g
    Fiber 1–2 g
    Sugar 3–5 g

Nutrition will vary depending on the shrimp size, dressing brand, and whether mayonnaise, sour cream, or Greek yogurt is used.
Nut Information & Allergen Details
Contains:

  • Shellfish: Shrimp
  • Egg: Usually present in mayonnaise
  • Milk: Present if using dairy sour cream or Greek yogurt
    Tree nuts: No tree nuts are included in the listed ingredients.

Peanuts: No peanuts are included in the listed ingredients.

Possible cross-contact: Check mayonnaise, mustard, yogurt, and other packaged ingredients for allergen statements and possible cross-contact warnings.

Important: This recipe is not suitable for anyone with a shrimp or shellfish allergy. For people with egg or dairy allergies, use suitable allergen-free alternatives and verify ingredient labels. If preparing for someone with a severe allergy, prevent cross-contact with utensils, bowls, and surfaces.
Q&A
Q1: Can I use frozen shrimp?

Yes. Thaw frozen shrimp in the refrigerator overnight or in a sealed bag submerged in cold water. Drain and pat dry before adding them to the salad.

Q2: Can I use Greek yogurt instead of mayonnaise?

Yes. Plain Greek yogurt can replace some or all of the mayonnaise for a lighter dressing. The flavor will be tangier and less rich.

Q3: Can I prepare this salad ahead of time?

Yes. Cook and chill the shrimp, prepare the vegetables, and make the dressing separately. Combine everything shortly before serving for the freshest texture.

Q4: How do I keep the cucumber from making the salad watery?

Remove the cucumber seeds if they are particularly watery, slice the cucumber, and pat it dry. Add the dressing shortly before serving.

Q5: Is this salad low-carb?

It can fit into a lower-carb meal plan. The shrimp is naturally low in carbohydrates, while the cucumber and dressing contribute small amounts. Check the dressing ingredients and portion sizes.

Q6: Can I make this salad without dairy?

Yes. Replace sour cream or Greek yogurt with a dairy-free alternative. Check that the mayonnaise and other ingredients are also suitable for your dietary needs.

Q7: What can I serve with creamy cucumber shrimp salad?

Serve it with leafy greens, grilled vegetables, roasted potatoes, toasted bread, or a light soup.

Q8: Can I use canned shrimp?

Yes. Drain canned shrimp thoroughly, pat dry, and gently fold it into the salad. Fresh or frozen cooked shrimp generally provides a firmer texture.

Q9: Is this salad gluten-free?

The listed ingredients are naturally gluten-free in their basic forms, but packaged mayonnaise, mustard, and other products should be checked for gluten-containing ingredients and cross-contact warnings.

Q10: How long does shrimp salad last in the refrigerator?

For best quality, enjoy it within 1–2 days when stored promptly in a covered container at 40°F (4°C) or below. Do not eat it if it has been left unrefrigerated for too long.