Juicy seasoned shrimp, crisp cucumber, fresh herbs, and a creamy lemon-garlic dressing make this salad light, refreshing, and packed with protein. It’s perfect for lunch, a quick dinner, or meal prep.
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
Servings
4
Ingredients
For the Shrimp
1 lb (450 g) raw shrimp, peeled and deveined
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon lemon juice
For the Salad
2 large cucumbers, diced
½ cup cherry tomatoes, halved
¼ cup red onion, finely diced
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
¼ cup crumbled feta cheese
Creamy Dressing
½ cup plain Greek yogurt
¼ cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 small garlic clove, finely minced
1 tablespoon fresh dill, chopped
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
1–2 tablespoons water, if needed to thin
Instructions
- Season the Shrimp
Pat the shrimp dry with paper towels.
Place them in a bowl and toss with olive oil, garlic powder, paprika, salt, black pepper, and lemon juice.
- Cook the Shrimp
Heat a skillet over medium-high heat.
Add the shrimp and cook for about 2 minutes per side, or until they are pink, opaque, and cooked through.
Avoid overcooking, as shrimp can become rubbery.
Remove from the heat and let cool for several minutes.
- Make the Creamy Dressing
In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic, dill, oregano, salt, and black pepper.
Add a little water if the dressing is too thick.
Taste and adjust the lemon juice, salt, or pepper as desired.
- Prepare the Salad
Add diced cucumber, cherry tomatoes, red onion, dill, parsley, and feta to a large bowl.
Add the cooled shrimp.
- Combine
Pour the creamy dressing over the salad.
Gently toss until everything is evenly coated.
- Chill and Serve
For the best flavor, refrigerate for 15–30 minutes before serving.
Garnish with extra dill, parsley, feta, and a squeeze of fresh lemon.
Recipe Tips
Dry the cucumbers: If your cucumbers are very watery, lightly salt them and let them sit for 10 minutes, then pat dry.
Cool the shrimp: Allow shrimp to cool before adding the creamy dressing.
Use small shrimp: Smaller shrimp distribute nicely throughout the salad.
Make it lighter: Replace mayonnaise with additional Greek yogurt.
Add crunch: Chopped celery or bell pepper works beautifully.
For extra flavor: Add a pinch of red pepper flakes or a little fresh lemon zest.
Serving Suggestions
Serve this salad:
Over lettuce or mixed greens
In lettuce cups
With toasted pita
Alongside grilled vegetables
As a filling for a low-carb wrap
With avocado slices
As a chilled protein-packed lunch
Complete Nut & Allergen Information
Nuts
No tree nuts or peanuts are required in the standard recipe.
Seeds
No seeds are required.
Dairy
Contains Greek yogurt and feta cheese.
Shellfish
Contains shrimp, which is a crustacean shellfish and a major allergen.
Egg
May contain egg if using traditional mayonnaise made with eggs.
Mustard
Contains Dijon mustard, which may be an allergen for some people.
Gluten
The salad itself is naturally gluten-free, but check the labels of mayonnaise, mustard, seasonings, and other packaged ingredients for cross-contact if strict gluten avoidance is necessary.
Soy
Not normally present, but check mayonnaise and other packaged ingredients.
Cross-Contamination
For a completely nut-free preparation, use ingredients labeled according to your allergy requirements and prepare the salad with clean utensils and surfaces.
Easy Substitutions
No mayonnaise?
Use extra Greek yogurt.
No Greek yogurt?
Use sour cream or a thick plain yogurt.
No feta?
Try crumbled goat cheese or simply leave it out.
Want more vegetables?
Add celery, bell pepper, radishes, or avocado.
Want it spicy?
Add red pepper flakes, cayenne, or a little hot sauce to the dressing.
Storage
Store leftovers in an airtight container in the refrigerator and consume within 1–2 days for best quality.
Because this salad contains cooked shrimp and a dairy-based dressing, keep it refrigerated and do not leave it at room temperature for extended periods.
Q&A
Can I use cooked shrimp?
Yes! Pre-cooked shrimp can be used. Simply thaw if frozen, pat dry, and toss with the seasonings and lemon juice before adding to the salad.
Can I use frozen shrimp?
Absolutely. Thaw completely, drain well, pat dry, and then cook according to the recipe.
Can I make this salad ahead of time?
Yes. You can prepare the dressing and vegetables ahead of time. For the freshest texture, combine everything shortly before serving.
Is this salad high in protein?
Yes. Shrimp and Greek yogurt provide a substantial amount of protein, making this a satisfying meal or lunch option.
Can I make it low-carb?
Yes. The salad is naturally low in carbohydrates. Serve it on its own or over leafy greens instead of pita or bread.
Can I use chicken instead of shrimp?
Yes. Diced grilled chicken makes an excellent substitute, although the flavor and nutrition will change.
How do I prevent watery salad?
Remove excess moisture from the cucumbers and allow the shrimp to cool and drain before mixing.
Can I use English cucumber?
Yes. English cucumbers are especially good because they have thin skin and relatively few seeds.
Can I make the dressing without garlic?
Yes. Simply omit the garlic or replace it with a small amount of garlic powder.
What herbs work best?
Fresh dill is the star, but parsley, chives, or cilantro can also be used.
Approximate Nutrition
Per serving, based on 4 servings:
Calories: ~300
Protein: ~30 g
Carbohydrates: ~8 g
Fat: ~16 g
Fiber: ~2 g
Nutrition is an estimate and will vary depending on the shrimp, yogurt, mayonnaise, cheese, and other brands used.
