This Creamy Cucumber Shrimp Salad is a fresh and light dish that’s perfect for warm days when you want something cool and satisfying. It features juicy shrimp paired with crisp cucumbers, all tossed in a creamy dressing that brings everything together with just the right amount of tang and smoothness.
I love making this salad when I want a quick meal that’s both filling and refreshing. The cucumbers add a nice crunch, which goes so well with the tender shrimp. What I really like is that it’s easy to whip up ahead of time and the flavors only get better as it sits in the fridge. It’s one of those dishes that feels like a little treat but without any fuss.
My favorite way to serve it is chilled in a big bowl for sharing, maybe with some warm crusty bread on the side or over a bed of greens. It’s great for lunch, a light dinner, or even as a delicious side for a summer barbecue. This salad always gets compliments, and I find myself coming back to it over and over.
Key Ingredients & Substitutions
Shrimp: Cooked shrimp is quick and adds tender seafood flavor. You can swap with cooked crab or cooked chicken for a different twist. If raw, steaming or boiling for just a few minutes is best to keep shrimp juicy.
Cucumbers: Fresh, firm cucumbers give the crunch. Persian or English cucumbers work great if you want less peeling. If cucumbers aren’t available, crunchy celery can be a good alternative.
Sour Cream or Greek Yogurt: These provide creaminess with a slight tang. Greek yogurt adds extra protein and is lighter. If dairy-free, try vegan yogurt or a creamy avocado mash as a substitute.
Dill: Fresh dill is lovely here, adding a bright herb flavor. If you can’t find it, dried dill is okay but use sparingly. Fresh parsley or tarragon also bring nice herbal notes.
How Can I Make the Dressing Creamy Without It Being Too Heavy?
The dressing combines sour cream or Greek yogurt with a bit of mayonnaise for smoothness and flavor balance.
- Use full-fat or low-fat sour cream or yogurt based on your preference for richness.
- Mix the lemon juice and Dijon mustard into the creamy base slowly to avoid lumps and ensure even flavor.
- Fresh garlic adds a punch; mince finely for a smooth texture without big chunks.
- Chill the dressed salad at least 30 minutes to let the flavors blend and thicken the dressing naturally.
- A gentle, light toss when combining cucumbers and shrimp helps keep cucumber slices crisp without breaking.
Equipment You’ll Need
- Large mixing bowl – I use this for tossing all the ingredients together easily.
- Small bowl or measuring cups – handy for whisking the dressing ingredients separately.
- Knife and cutting board – for slicing the cucumbers and mincing garlic.
- Colander – to drain cooked shrimp well and keep the salad from becoming watery.
- Refrigerator – to chill the salad before serving, so flavors meld and it stays cool.
Flavor Variations & Add-Ins
- Swap shrimp for cooked crab or diced cooked chicken for a different seafood or protein option.
- Mix in a few diced avocados or chopped green onions for extra freshness and creaminess.
- Add a pinch of smoked paprika or hot sauce if you want a little kick.
- Use fresh parsley or basil instead of dill for a different herb flavor.
Creamy Cucumber Shrimp Salad
Ingredients You’ll Need:
- 1 lb cooked shrimp, peeled and deveined
- 2 medium cucumbers, sliced into rounds
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt and black pepper to taste
Time Needed:
This salad takes about 10 minutes to prepare and another 30 minutes to chill in the refrigerator. This chilling step helps the flavors blend nicely and keeps the salad refreshing and cool.
Step-by-Step Instructions:
1. Cook and Prepare the Shrimp:
If your shrimp aren’t already cooked, boil or steam them for 2 to 3 minutes until they turn pink and opaque. Rinse them under cold water to cool, then drain well.
2. Slice the Cucumbers:
Cut your cucumbers into thick rounds. You can peel them partially or fully depending on your preference for skin texture.
3. Make the Creamy Dressing:
In a large mixing bowl, mix together the sour cream or Greek yogurt, mayonnaise, lemon juice, Dijon mustard, minced garlic, and chopped fresh dill until smooth and creamy.
4. Combine Everything:
Add the shrimp and cucumber slices into the dressing. Gently toss until everything is well coated with the creamy mixture.
5. Season and Chill:
Season the salad with salt and black pepper to your liking. Cover it and place it in the refrigerator for at least 30 minutes to chill and let the flavors blend together.
6. Serve and Enjoy:
Before serving, give the salad a gentle stir. Optionally, garnish with a little extra fresh dill for a bright touch. Enjoy this cool, refreshing salad as a light meal or side dish!
Can I Use Frozen Shrimp for This Salad?
Yes, you can use frozen shrimp! Just be sure to thaw them completely in the refrigerator overnight or under cold running water before using. Pat them dry to avoid extra moisture in the salad.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the salad and refrigerate it for up to 1 day. The flavors will develop nicely, but be aware that cucumbers may release some water over time, so give it a gentle stir before serving.
What Can I Substitute for Dill?
If you don’t have fresh dill, try using fresh parsley or tarragon for an herby touch. Dried dill works too but add it sparingly as its flavor is more concentrated.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 2 days. To keep the cucumbers crisp, drain any excess liquid before serving again.
