Ingredients You’ll Need

  • 1 pound cooked shrimp, peeled and deveined
  • 1 large cucumber (English or Persian preferred), sliced into half-moons
  • ½ cup plain Greek yogurt
  • ÂĽ cup mayonnaise
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
  • Salt and black pepper to taste

Optional Add-Ins: chopped red onion, celery, cherry tomatoes, or avocado for added flavor and texture.

Choosing the Best Shrimp

When selecting shrimp, look for fresh or high-quality frozen varieties. Medium or large shrimp work best for this salad — they’re easy to eat and have the right bite size. If you’re using frozen shrimp, thaw them completely in the refrigerator, then pat them dry before tossing them with the dressing.

You can also grill, steam, or sauté the shrimp depending on your preference. Grilled shrimp add a smoky depth of flavor, while boiled or steamed ones keep the dish light and clean.

Preparing the Cucumber

Cucumbers bring that essential crunch and coolness to this dish. English or Persian cucumbers are ideal because they have thin skins and minimal seeds, meaning less water content and a better texture. If you’re using regular cucumbers, peel them and scoop out the seeds before slicing to prevent excess moisture in the salad.

For the perfect bite, slice the cucumbers into half-moons or quarter them into small chunks.

Making the Creamy Dill Dressing

The dressing is the heart of this recipe — smooth, zesty, and full of herby freshness. To prepare it, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, minced garlic, and fresh dill in a medium bowl. Season generously with salt and pepper.

The yogurt provides thickness and tang, the mayonnaise adds a silky texture, and the lemon juice brightens every bite. The dill gives that unmistakable freshness that pairs perfectly with seafood and cucumber.

Assembling the Salad

In a large mixing bowl, combine the cooked shrimp and sliced cucumber. Pour the creamy dill dressing over the top and gently toss until every piece is coated. Take care not to overmix — you want the shrimp to remain whole and the cucumbers to stay crisp.

At this stage, the salad can be served immediately, but letting it chill for at least 30 minutes in the refrigerator allows the flavors to meld and the dressing to slightly thicken.

Serving Suggestions

This creamy cucumber shrimp salad can be served in many ways. It’s delicious on its own, but it also pairs wonderfully with:

  • A bed of fresh greens for a more substantial salad
  • Whole-grain crackers or toast for a light meal
  • Lettuce wraps for a low-carb option
  • Alongside grilled meats or seafood for a complete summer spread

For parties or gatherings, consider serving it in small glasses or jars — the layers of shrimp, cucumber, and dressing make for an elegant presentation.

Storage and Make-Ahead Tips

This salad is perfect for meal prep because it holds up well in the refrigerator. Store it in an airtight container for up to two days. For the best texture, keep the dressing separate until you’re ready to serve; this helps maintain the cucumbers’ crispness.

Avoid freezing, as the creamy dressing may separate once thawed. If the salad becomes slightly watery after storage, simply stir and add a spoonful of Greek yogurt to refresh the consistency.