Creamy Cucumber & Shrimp Salad

A refreshing, creamy salad with tender seasoned shrimp, crisp cucumber, fresh dill, and a tangy garlic-herb dressing. Perfect as a light lunch, side dish, or high-protein meal.

Ingredients

For the salad

• 1 lb (450 g) medium shrimp, peeled and deveined
• 2 large English cucumbers, thinly sliced
• ¼ small red onion, very thinly sliced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil
• ½ teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1 teaspoon lemon juice

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 dill
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1–2 tablespoons water, if needed

Instructions

1. Prepare the cucumber:
   Slice cucumbers into thin rounds. If they are particularly watery, sprinkle lightly with salt and let them sit for 10 minutes. Pat dry with paper towels.
2. Cook the shrimp:
   Pat shrimp dry. Toss with olive oil, paprika, garlic powder, salt, and pepper.
3. Heat a skillet over medium-high heat. Cook shrimp for about 2–3 minutes per side, until pink and opaque. Don’t overcook.
4. Transfer shrimp to a plate and let them cool for several minutes.
5. Make the dressing:
   Whisk Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic, dill, salt, and pepper together. Add a little water if you want a thinner dressing.
6. Combine:
   Add cucumber, red onion, parsley, and dill to a large bowl.
7. Add the cooled shrimp.
8. Pour the creamy dressing over everything and gently toss until well coated.
9. Chill:
   Refrigerate for 20–30 minutes before serving for the best flavor.
10. Garnish with extra fresh dill and a squeeze of lemon.

 Serving

Serve chilled on its own, over lettuce, or alongside grilled chicken or fish.

Servings: 4
Prep time: 15 minutes
Cook time: 5 minutes
Chill time: 20–30 minutes
Total: About 40–50 minutes

 Nut & Allergy Information

• Tree nuts: None required.
• Peanuts: None.
• Dairy: Yes, Greek yogurt.
• Egg: Usually yes if mayonnaise contains egg.
• Shellfish: Yes — shrimp.
• Gluten: Naturally gluten-free, but check mayonnaise and Dijon mustard labels if needed.
• Nut-free: Yes, provided all packaged ingredients are produced without nut cross-contact.
• Dairy-free option: Use a plain dairy-free yogurt and dairy-free mayonnaise.

 Q&A

Can I use frozen shrimp?
Yes. Thaw completely and pat very dry before seasoning and cooking.

Can I use pre-cooked shrimp?
Yes. Skip the cooking step and simply chill the shrimp before adding them.

How do I prevent watery salad?
Salt and drain the cucumber briefly, then pat it dry. Also make sure the shrimp have cooled and aren’t releasing excess cooking liquid.

Can I make it ahead?
Yes, but for the freshest texture, prepare it a few hours ahead rather than several days ahead.

Can I use sour cream instead of Greek yogurt?
Yes. Use an equal amount.

Can I make it without mayonnaise?
Absolutely. Replace the mayonnaise with additional Greek yogurt for a lighter dressing.

Can I add avocado?
Yes. Add diced avocado immediately before serving.

Can I make it spicy?
Add a pinch of cayenne or red-pepper flakes to the shrimp seasoning or dressing.

Is it good for a high-protein meal?
Yes. Shrimp and Greek yogurt provide a substantial amount of protein while the cucumber keeps the salad fresh and light.