This Creamy Cucumber Shrimp Salad is a light, protein-packed dish that brings together the cool crunch of cucumbers, the tender bite of shrimp, and a tangy Greek yogurt dressing infused with lemon, dill, and garlic.
It’s perfect for meal prep, picnics, or a quick, healthy lunch that feels indulgent — but isn’t.
🍽️ Recipe Overview
- Servings: 4
- Prep Time: 10–15 minutes
- Chill Time: 15–20 minutes
- Total Time: ~30 minutes
- Calories per serving: ~160
- Protein: ~25g per serving
🦐 Ingredients
🧀 For the Creamy Dressing:
- ½ cup plain nonfat Greek yogurt (the base for creaminess and protein)
- 1 tablespoon light mayonnaise (adds richness without excess calories)
- 1 tablespoon freshly squeezed lemon juice (brightens the flavor)
- 1 tablespoon fresh dill, chopped finely (or 1 teaspoon dried dill)
- 1 garlic clove, minced (or ¼ teaspoon garlic powder if you prefer milder flavor)
- Salt and black pepper, to taste
- (Optional additions):
- 1 teaspoon Dijon mustard – for a little tang and complexity
- 1 teaspoon apple cider vinegar – enhances the freshness
- Pinch of crushed red pepper flakes – if you like a mild kick
🥒 For the Salad:
- 1 pound cooked shrimp, peeled and deveined
- (use small or medium shrimp; if frozen, thaw and pat dry)
- 1 large English cucumber, thinly sliced (you can also use 2 regular cucumbers)
- (Optional veggies):
- ¼ cup finely diced red onion
- ¼ cup chopped celery
- ½ cup cherry tomatoes, halved — for color and a sweet-tart pop
👩🍳 Instructions (Step-by-Step)
🔹 Step 1: Prepare the Shrimp
If your shrimp aren’t pre-cooked:
- Bring a pot of salted water to a gentle boil.
- Add the shrimp and cook for 2–3 minutes, or until pink and opaque.
- Drain immediately and transfer to an ice bath to stop the cooking.
- Once cool, pat dry thoroughly with paper towels — this helps the dressing cling better.
If using pre-cooked shrimp, simply rinse under cold water and pat dry before adding to the salad.
🔹 Step 2: Slice the Cucumber
- Wash and dry your cucumber(s).
- Slice thinly using a sharp knife or mandoline slicer for even, delicate rounds.
- If using regular cucumbers, peel them first if the skin is thick, and optionally scoop out the seeds with a spoon to prevent extra moisture.
- Place the slices on a paper towel and lightly sprinkle with salt.
- Let sit for 5 minutes to draw out excess water, then gently pat dry.
- (This step keeps your salad from becoming watery after chilling.)
🔹 Step 3: Make the Creamy Dill Dressing
- In a large mixing bowl, add:
- Greek yogurt
- Light mayonnaise
- Lemon juice
- Dill
- Garlic
- Salt and pepper
- Whisk everything together until smooth, creamy, and well combined.
- Taste the dressing — add more lemon juice for tang, dill for freshness, or salt for balance.
- If using Dijon mustard or vinegar, whisk them in now.
The dressing should be light but creamy, with a bright, herby aroma.
🔹 Step 4: Combine Shrimp and Vegetables
- Add your shrimp and sliced cucumber (and any optional veggies like red onion or celery) to the bowl with the dressing.
- Using a large spoon or silicone spatula, gently toss until the shrimp and cucumbers are evenly coated with the dressing.
- Be gentle so the cucumber slices don’t break apart.
🔹 Step 5: Chill and Serve
- Cover the bowl tightly with plastic wrap (or transfer to a glass container).
- Refrigerate for 15–20 minutes to allow the flavors to meld together.
- Before serving, give it a gentle stir and taste again — adjust salt, pepper, or lemon juice if needed.
Serve chilled, garnished with a sprig of dill or a wedge of lemon for presentation.
🍴 Serving Suggestions
This salad is incredibly versatile — here are a few ways to enjoy it:
- As a light lunch: Serve on its own with a few whole-grain crackers or crispbread.
- In lettuce wraps: Spoon into romaine or butter lettuce leaves for a crunchy, low-carb wrap.
- On toast: Spread over toasted multigrain bread or a rice cake for a protein-rich snack.
- With avocado: Serve alongside sliced avocado for healthy fats and a creamy texture contrast.
⚖️ Nutrition Facts (Per Serving, Approx. 4 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 160 |
| Protein | 25g |
| Carbohydrates | 4g |
| Fat | 5g |
| Fiber | 1g |
| Net Carbs | 3g |
| WW Points | ~1–2 (depending on yogurt and mayo used) |
💡 Recipe Tips & Variations
🧊 Storage Tips
- Store in an airtight container in the refrigerator for up to 3 days.
- Stir before serving, as the dressing may thin slightly as the cucumbers release moisture.
- Not suitable for freezing (the cucumber will lose texture).
🥗 Variations
- Greek Style: Add crumbled feta cheese and a handful of chopped kalamata olives.
- Spicy Kick: Mix in a dash of hot sauce, chili flakes, or Cajun seasoning.
- Creamier Version: Use 3 tbsp Greek yogurt and 2 tbsp light cream cheese for a thicker, cheesecake-like dressing.
- High-Protein Power Up: Add 2 chopped boiled egg whites or mix in ¼ cup low-fat cottage cheese for an extra protein boost.
- Seafood Mix-Up: Replace shrimp with imitation crab, cooked salmon chunks, or grilled chicken breast for variety.
🌿 Chef’s Notes
This salad strikes the perfect balance between creamy, crisp, and refreshing. The Greek yogurt not only boosts protein but also adds a tang that mimics sour cream or heavy mayo-based dressings — without the guilt.
Fresh dill is the hero herb here, lending that cool, summery aroma that complements shrimp beautifully.
The key to success:
👉 Dry your shrimp and cucumber thoroughly so the dressing doesn’t get watery.
👉 Chill before serving — it really brings out the full, bright flavors.