Cucumber Shrimp Salad

Shrimp cucumber salad in shallow white bowl garnished with lime wedges.

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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.

Course Main Course, Salad, Side Dish

Cuisine American

Keyword cucumber and shrimp salad, cucumber shrimp salad, shrimp and cucumber salad

Prep Time 15

Chill Time 20

Total Time 35

Servings

Calories 87kcal

Author Trish - Mom On Timeout

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

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.

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.

Nutrition