Creamy Cucumber Shrimp Salad Recipe

If you’re on the hunt for a dish that feels cool, fresh, and celebratory all in one bite, Creamy Cucumber Shrimp Salad just might become your new go-to. Juicy shrimp get tossed with crisp cucumber, a smattering of herbs, and a dreamy, tangy dressing that brings every ingredient to life. The flavors are bright and summery, but it’s hearty enough for any occasion—from lazy lunches to breezy picnics or elegant appetizers. With minimal fuss and a whole lot of reward, this salad brings together everything I love about easy entertaining and vibrant, comforting food.

this Recipe

Ingredients You’ll Need

This Creamy Cucumber Shrimp Salad has a joyful simplicity—each ingredient plays a leading role, with no extras to get in the way of pure, satisfying flavor. The juicy shrimp bring sweetness and substance, while the cucumber adds color and irresistible crunch.

• Shrimp: Use medium cooked, peeled, and deveined shrimp for easy prep and a sweet, savory bite.
• Cucumber: English cucumber is best for texture and fewer seeds, but any kind will add that refreshing, delicate crunch.
• Greek Yogurt or Sour Cream: Acts as the creamy base and adds a tangy, luscious finish that balances the salad.
• Mayonnaise: For a touch of richness that makes the dressing silky and smooth.
• Lemon Juice: Squeezed fresh for zesty brightness, lifting all the flavors.
• Dill: Fresh dill gives the salad its breezy, warm-weather character—don’t skip it!
• Chives or Green Onion: Adds color and a gentle onion flavor that doesn’t overpower.
• Salt and Black Pepper: Simple seasoning to taste, making every element truly sing.

How to Make Creamy Cucumber Shrimp Salad

Step 1: Prep the Shrimp

If your shrimp are not already cooked, give them a quick sauté or boil just until pink and opaque, then cool them under cold water or in an ice bath to keep them perfectly juicy. Pat them dry and chop into bite-sized pieces—this makes every forkful scoop up a perfect mix of shrimp and veggies.

Step 2: Slice the Cucumber

Cut your cucumber into thin, half-moon slices or quarter rounds for the ideal crunch-to-creamy ratio. If you’re worried about excess water, you can pat the slices dry with a paper towel, but some juiciness is part of the salad’s charm.

Step 3: Mix the Dressing

In a large bowl, whisk together Greek yogurt (or sour cream), mayonnaise, fresh lemon juice, chopped dill, and chives. Add salt and pepper to taste. The dressing should taste bright and a little zippy—the shrimp and cucumber will mellow it out.

Step 4: Combine Everything

Add the shrimp and cucumber into the bowl with your dressing. Gently toss until every bite is coated and flecked with herbs. If you have time, chill the salad for at least 30 minutes to let the flavors meld.

Step 5: Taste and Adjust

Before serving, give your Creamy Cucumber Shrimp Salad a quick taste. Add more lemon or a pinch of salt if needed, then garnish with a sprinkle of fresh dill or chives for that final flourish.

How to Serve Creamy Cucumber Shrimp Salad

Garnishes

To add restaurant-worthy flair, top your salad with a flurry of extra fresh dill, more chopped chives, a pinch of black pepper, or a small mound of microgreens. A wedge of lemon on the side is both pretty and practical, offering that last boost of zing.

Side Dishes

Creamy Cucumber Shrimp Salad plays beautifully with crusty sourdough, seeded crackers, or crisp butter lettuce leaves for wrapping. For a heartier meal, serve it with a scoop of chilled quinoa, a light soup, or a platter of fresh fruit and cheese.

Creative Ways to Present

Spoon the salad into small glasses or hollowed-out cucumbers for easy appetizers, pile it high on avocado halves, or tuck it into mini croissants for canapés. I’ve even used it to top a toasted bagel for the ultimate lunch upgrade.

Make Ahead and Storage

Storing Leftovers

Creamy Cucumber Shrimp Salad keeps surprisingly well! Store any leftovers in an airtight container in the refrigerator for up to two days. Just note, the cucumber may release some liquid, so give it a gentle stir before serving to reincorporate the dressing.

Freezing

Unfortunately, the creamy dressing and cucumbers don’t freeze well—both lose their texture and can separate after thawing. For best results, enjoy this salad fresh from the fridge and skip the freezer for this one.

Reheating

This dish is designed to be enjoyed cold or at cool room temperature. If you’d like, let it sit out for a few minutes before serving to take the chill off, but there’s no need to actually reheat it.

FAQs

Can I use frozen shrimp in Creamy Cucumber Shrimp Salad?

Absolutely! Just thaw them completely and pat dry before using. Frozen shrimp are super convenient and still deliver great flavor—just make sure they’re peeled and deveined for easiest prep.

What’s the best type of cucumber for this salad?

English or Persian cucumbers are ideal, as they have thin skins and fewer seeds. If using regular cucumbers, peeling and deseeding will help keep the salad extra crisp and not watery.

Is there a dairy-free option?

For a dairy-free twist, substitute the Greek yogurt and mayonnaise with your favorite dairy-free versions. Coconut yogurt has a slight tang that works particularly well.

Can I add other vegetables?

Definitely. Chopped celery, radishes, or even halved cherry tomatoes can add new dimensions of crunch and flavor—just keep the ratios balanced so the creamy dressing still coats every bite.

How far ahead can I make Creamy Cucumber Shrimp Salad?

You can assemble the salad up to a day in advance, though it’s best eaten within 24 hours for peak freshness and texture. The flavors continue to develop as it chills, making it a fantastic make-ahead option for gatherings.

Final Thoughts

If you’re craving something refreshing, protein-packed, and guaranteed to impress, Creamy Cucumber Shrimp Salad deserves a place in your regular rotation. Give it a try for your next lunch, party, or relaxing dinner—it’s the kind of dish that wins over shrimp lovers and salad skeptics alike.

Print