If you’re looking for a refreshing and light meal, this creamy cucumber shrimp salad is a fantastic choice. It’s a delightful combination of crisp cucumbers, succulent shrimp, and a tangy yogurt dressing that makes it perfect for warm days when you crave something light yet satisfying. Whether as a quick lunch, a side dish, or a simple dinner, this recipe is sure to hit the spot.
Ingredients
1 lb cooked shrimp, peeled and deveined
1 cucumber, thinly sliced
1/4 cup red onion, finely chopped
1/2 cup Greek yogurt
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
Optional: 1/2 cup cherry tomatoes, halved
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large bowl, I combine the cooked shrimp, sliced cucumber, and chopped red onion.
In a separate small bowl, I whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth and creamy.
I pour the dressing over the shrimp mixture and toss gently to coat everything evenly.
I add the fresh dill and parsley, then toss again to combine.
If I’m using cherry tomatoes, I gently fold them into the salad.
I chill the salad in the fridge for at least 30 minutes to allow the flavors to meld.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Variations
For a different flavor twist, I sometimes add a squeeze of fresh lime juice instead of lemon for a more citrusy zing.
If I want a little extra crunch, I’ll toss in some chopped celery or bell peppers.
To make it even lighter, I can skip the mayonnaise and use all Greek yogurt.
If I’m in the mood for something a bit more substantial, adding some avocado chunks enhances the creaminess and adds healthy fats.
For a touch of heat, I like adding a pinch of red pepper flakes or a few dashes of hot sauce to the dressing.
Storage/Reheating
I store any leftover salad in an airtight container in the fridge for up to 2 days. The flavors continue to meld, making it even more delicious after a day or two.
I recommend not adding the cherry tomatoes or fresh herbs if you plan to store leftovers, as they may lose their freshness. Simply toss them in just before serving.
This salad is best enjoyed cold, so I’ll take it out of the fridge for a few minutes before serving to ensure it’s chilled but not too cold to enjoy the flavors.
FAQs
How long should I chill the creamy cucumber shrimp salad before serving?
I find that chilling the salad for at least 30 minutes in the fridge allows the flavors to meld together beautifully. If you have more time, you can chill it longer for an even more flavorful result.
Can I use frozen shrimp for this recipe?
Yes! If I don’t have fresh shrimp on hand, I’ll use frozen cooked shrimp. Just be sure to thaw it thoroughly before using it in the salad.
Can I use a different type of yogurt for the dressing?
I typically use Greek yogurt for its creaminess and tang, but you could substitute it with regular yogurt if that’s what you have. Just keep in mind that the texture and flavor may vary slightly.
Is this shrimp salad gluten-free?
Yes! This creamy cucumber shrimp salad is naturally gluten-free, making it a great option for anyone following a gluten-free diet.
Can I make this salad ahead of time?
Absolutely! This salad keeps well in the fridge for a couple of days, which makes it perfect for meal prep. Just be sure to store it in an airtight container.
Conclusion
This creamy cucumber shrimp salad is a simple yet flavorful dish that I can’t get enough of. It’s quick to prepare, refreshing, and perfect for warm days when I’m craving something light but satisfying. The balance of crisp vegetables, tender shrimp, and creamy dressing makes it a standout recipe I can enjoy on its own or alongside other dishes. Whether for a quick lunch, a side dish, or a light dinner, this salad is one I love to make over and over again.
📖 Recipe:
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Creamy Cucumber Shrimp Salad
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A light and refreshing salad featuring succulent shrimp, crisp cucumber, and a tangy yogurt dressing, perfect for warm days.
Ingredients
1 lb cooked shrimp, peeled and deveined
1 cucumber, thinly sliced
1/4 cup red onion, finely chopped
1/2 cup Greek yogurt
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
Optional: 1/2 cup cherry tomatoes, halved
Instructions
- In a large bowl, combine the cooked shrimp, sliced cucumber, and chopped red onion.
- In a separate small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth and creamy.
- Pour the dressing over the shrimp mixture and toss gently to coat everything evenly.
- Add the fresh dill and parsley, then toss again to combine.
- If using cherry tomatoes, gently fold them into the salad.
- Chill the salad in the fridge for at least 30 minutes to allow the flavors to meld.
Notes
For a twist, add fresh lime juice instead of lemon for a citrusy zing.
For extra crunch, toss in chopped celery or bell peppers.
To make it lighter, skip the mayonnaise and use all Greek yogurt.
Adding avocado chunks enhances creaminess and adds healthy fats.
For some heat, add red pepper flakes or hot sauce to the dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 160mg
