This Cucumber Shrimp Salad is packed with tender shrimp, crisp cucumbers and fresh flavor. The simple dressing is creamy, light and perfectly balanced – ideal for warm-weather meals. Easy to prepare and delicious served chilled, this shrimp and cucumber salad makes a refreshing lunch, light dinner or make-ahead side dish.
Looking for more easy shrimp recipes? Here are a few of our favorites: Cajun Shrimp, Sheet Pan Shrimp Boil and these Shrimp Foil Packets.
Shrimp Cucumber Salad
Looking for a light and refreshing dish that’s big on flavor but easy to pull together? This creamy cucumber and shrimp salad with dill is the answer. Juicy shrimp, crisp cucumbers, and diced red onion are tossed in a tangy lime-yogurt dressing that feels indulgent but still light.
It’s versatile enough to serve as a side dish, spoon onto toast, tuck into lettuce wraps, or enjoy straight from the bowl. This is the ultimate “easy but impressive” recipe: minimal prep, bold flavor, and endlessly customizable. And if you’re cooking for company, it’s colorful and fresh enough to impress without keeping you in the kitchen all day. Best of all, it can be prepared in advance and chilled until you’re ready to eat.
Savory Sandwiches
To turn this chunky salad that requires a fork to more of a chicken salad or egg salad consistency that is perfect for sandwiches or tea sandwiches, simply mince the cucumber and shrimp by chopping them really small. My favorite way to enjoy this salad is on a croissant but tea sandwiches with this shrimp and cucumber salad are always a party favorite!
Why You’ll Love This Salad
This easy shrimp salad is made with simple ingredients but delivers plenty of flavor and texture. The creamy dressing is bright and tangy, while the cucumber keeps every bite crisp and refreshing.
- Quick and Easy: Ready in about 20 minutes if starting with raw shrimp, with simple, wholesome ingredients.
- Light and Creamy: Greek yogurt balances the richness of mayo for a tangy, velvety dressing.
- Fresh and Flavorful: Lime juice, lime zest, dill, and black pepper make the salad bright and zesty.
- Versatile: Perfect as a chilled side, a lunch salad, or a protein-packed snack.
Ingredients and Substitutions
Shrimp: Raw or cooked, peeled and deveined. Medium shrimp chopped into bite-sized pieces work best.
Cucumbers: English or Persian cucumbers are ideal for thin skins and fewer seeds. Peel and seed garden cucumbers first.
Red onion: Provides a sharp, sweet bite that complements the shrimp and cucumber.
Fresh dill: The star herb that makes this salad pop.
Greek yogurt & mayo: A creamy combo that’s lighter than an all-mayo dressing.
Lime juice and zest: Brightens the salad with a subtle citrus zing and fragrance.
How To Make Cucumber Shrimp Salad
This easy Cucumber Shrimp Salad is loaded with fresh flavors and comes together in no time. The combination of shrimp, crisp veggies and creamy dressing makes it a delicious choice for lunch, dinner or entertaining. For the best texture, make sure the cooked shrimp and cucumber are well drained and dry before combining them with the dressing.
Let’s take quick look at how to make this recipe and, as always, you can find the full printable recipe card at the end of this post.
- Bring salted water to a gentle boil. Add shrimp and cook until they turn pink and opaque, about 2–3 minutes. Transfer to an ice bath to stop cooking. Pat dry and chop into bite-sized pieces.
- Dice cucumbers into bite-size pieces. If cucumbers are watery, sprinkle lightly with salt, let sit 10 minutes, then blot dry with a paper towel.
- Combine Greek yogurt, dill, mayonnaise, Dijon mustard, lime juice, lime zest, black pepper, salt and chili flakes (if using).
- Whisk together until smooth.
- Add onions and dressing to a bowl with the shrimp and cucumber.
- Toss gently to coat evenly. Cover and refrigerate for 20 minutes before serving for the best flavor.
Storage Information
- Refrigerator: Store Cucumber Shrimp Salad in an airtight container in the refrigerator for up to 2 days. Stir it gently before serving, as the cucumber may release a small amount of liquid while it sits.
- Make In Advance: The shrimp can be cooked and chopped up to one day in advance. The dressing can also be mixed ahead of time and stored separately in the refrigerator. For the freshest texture, combine the shrimp, cucumber and dressing within a few hours of serving.
- Freezer: Freezing is not recommended. Greek yogurt and mayonnaise can separate after thawing, and the cucumber will lose its crisp texture.
Variations To Try
- Fold in diced avocado just before serving for extra creaminess. Toss with a little lime juice before hand to keep it from turning brown.
- Finely diced celery adds even more fresh crunch to this salad.
- Experiment with adding different herbs to this shrimp salad. Chopped parsley, chives or cilantro along with the dill would be delicious.
- Add extra red pepper flakes, a dash of hot sauce or a finely diced jalapeño to turn up the heat.
- Replace the lime juice and zest with fresh lemon for a slightly different citrus flavor.
- Halved cherry tomatoes add color and a touch of sweetness.
Can I use frozen shrimp?
Absolutely. Thaw completely (overnight in the fridge is best), pat dry, and proceed with the recipe.
Do I need to peel the cucumber?
English cucumbers have thin, tender skin and do not need to be peeled. If using a cucumber with thicker or waxed skin, you may prefer to peel it first.
Can I swap out the mayo?
Yes. Use all Greek yogurt for a lighter, tangier version, or add sour cream for extra richness.
Can I use dried dill?
Fresh dill provides the best flavor in this shrimp cucumber salad, but dried dill can be substituted when necessary. Start with about 1 tablespoon of dried dill and adjust to taste.
Trish’s Tips
- Avoid overcooking the shrimp. Remove it from the heat as soon as it turns pink and opaque to keep it tender.
- Transfer freshly cooked shrimp directly to an ice bath. This stops the cooking process and cools it quickly for the salad.
- Pat the shrimp dry before adding it to the dressing. Excess water can make the salad runny.
- Drain cucumbers and pat dry to remove any excess liquid. This keeps the dressing from thinning out too much.
- Cut the shrimp and cucumber into similarly sized pieces so the salad is easy to scoop and serve.
- Use fresh lime juice and zest for the brightest, freshest flavor.
- Let the salad chill for at least 20 minutes before serving so the dill, lime and seasonings have time to blend.
- Taste the salad again after chilling and adjust the salt, pepper or lime juice as needed.
More Fresh Salads To Try
Cucumber Shrimp Salad
Ingredients
- 1 pound shrimp peeled and deveined (raw or cooked), chopped
- 1 large English cucumber or 2 medium, diced
- ½ cup diced red onion
For The Dressing
- ½ cup Greek yogurt
- 3 tablespoons fresh dill finely chopped
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lime juice fresh
- 1 teaspoon lime zest fresh
- ½ teaspoon black pepper
- ½ teaspoon fine sea salt or to taste
- ¼ teaspoon dried chili flakes optional, or to taste
Instructions
Cook Shrimp (if using raw):
- Bring a medium pot of salted water to a gentle boil. Add shrimp and cook until they turn pink and opaque, about 2–3 minutes depending on size. Drain and immediately transfer to an ice bath to stop cooking. Pat dry and chop into bite-sized pieces.1 pound shrimp
Prep Cucumbers:
- Dice into bite-size pieces. If cucumbers are watery, sprinkle lightly with salt, let sit 10 minutes, then blot dry with a paper towel.1 large English cucumber
Make Dressing:
- In a medium bowl, whisk together Greek yogurt, dill, mayonnaise, Dijon mustard, lime juice, lime zest, black pepper, salt and chili flakes (if using) until smooth.½ cup Greek yogurt, 3 tablespoons fresh dill, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon lime juice, 1 teaspoon lime zest, ½ teaspoon black pepper, ½ teaspoon fine sea salt, ¼ teaspoon dried chili flakes
Assemble Salad:
- Add shrimp, cucumbers, and red onion to a bowl. Top with dressing and toss gently to coat everything evenly in the dressing.1 pound shrimp, 1 large English cucumber, ½ cup diced red onion
Chill and Serve:
- Cover and refrigerate for 20 minutes before serving for the best flavor. Serve cold as a side dish, light main, or in lettuce cups or on toast.
Notes
- Refrigerator: Store Cucumber Shrimp Salad in an airtight container in the refrigerator for up to 2 days. Stir it gently before serving, as the cucumber may release a small amount of liquid while it sits.
- Make In Advance: The shrimp can be cooked and chopped up to one day in advance. The dressing can also be mixed ahead of time and stored separately in the refrigerator. For the freshest texture, combine the shrimp, cucumber and dressing within a few hours of serving.
- Freezer: Freezing is not recommended. Greek yogurt and mayonnaise can separate after thawing, and the cucumber will lose its crisp texture.
Tools and Equipment (affiliate links): Glass Mixing Bowls | Whisk | Mandoline
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
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