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A close-up of the healthy shrimp salad with cucumber and dill, showing the texture of the creamy dressing and crisp vegetables.

Cucumber Shrimp Salad: The Ultimate Refreshing Meal

This Cucumber Shrimp Salad is a quick, refreshing, and healthy meal. Packed with succulent shrimp, crisp cucumber, and a creamy dill dressing, it's ready in under 20 minutes and perfect for lunch or a light dinner.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Lunch, Salad
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined
  • 1 large English cucumber chopped
  • 1/2 cup red onion finely diced
  • 1/4 cup fresh dill chopped
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt or sour cream
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp Dijon mustard
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste

Equipment

  • 1 Large Bowl
  • 1 Medium pot
  • 1 Whisk

Instructions
 

  1. Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, until pink and opaque. Drain and transfer to an ice bath to cool completely. Pat the shrimp dry and chop into bite-sized pieces.
  2. Chop the English cucumber, finely dice the red onion, and chop the fresh dill.
  3. In a medium bowl, whisk together the mayonnaise, Greek yogurt, fresh lemon juice, Dijon mustard, salt, and pepper until smooth.
  4. In a large bowl, combine the chopped shrimp, cucumber, red onion, and fresh dill. Pour the dressing over the top and toss gently to combine.
  5. Cover and refrigerate for at least 15 minutes to allow the flavors to meld. Serve cold.

Notes

Tip 1: For the best texture, use English cucumbers as they contain less water.
Tip 2: Do not overcook the shrimp, or they will become tough and rubbery.
Tip 3: Add diced avocado just before serving for extra creaminess.
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