Shrimp cucumber salad with creamy lemon dill dressing is a light, flavorful dish that brings together juicy shrimp, crisp cucumbers, and a tangy, herbaceous dressing. Served cold, this salad is ideal for warm-weather meals, elegant appetizers, or a healthy lunch with a refreshing finish.
Why You’ll Love This Recipe
This salad combines freshness, protein, and a creamy tang all in one bowl. The lemon dill dressing adds brightness without overpowering the delicate flavors of the shrimp and cucumber. It’s quick to prepare, perfect for make-ahead meals, and can be served on its own or as a complement to a larger spread. Best of all, it requires no cooking if you’re using pre-cooked shrimp.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 lb cooked shrimp, peeled and deveined
- 2 cups cucumber, sliced into half-moons
- 1/3 cup plain Greek yogurt or sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh dill, chopped
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Directions
- In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, lemon zest, dill, garlic powder, salt, and pepper until smooth and creamy.
- In a large mixing bowl, add the cooked shrimp and sliced cucumber.
- Pour the prepared dressing over the shrimp and cucumber.
- Toss gently to coat all the ingredients evenly.
- Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
- Before serving, garnish with additional fresh dill and lemon wedges if desired.
- Serve chilled.
Servings and timing
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 servings
- Calories: Approximately 165 kcal per serving
Variations
- Avocado Addition: Mix in diced avocado for added creaminess and healthy fats.
- Spicy Kick: Add a pinch of cayenne pepper or diced jalapeño to the dressing for heat.
- Herb Swap: Replace dill with fresh parsley or tarragon for a different herbal profile.
- Low-Fat Version: Use low-fat Greek yogurt and skip the mayonnaise.
- Seafood Mix: Combine shrimp with lump crab or imitation crab for a seafood medley.
Storage/Reheating
Store the shrimp cucumber salad in an airtight container in the refrigerator for up to 2 days. Do not freeze, as the dressing may separate and cucumbers can become watery. This dish should always be served cold. Stir gently before serving to redistribute the dressing.
FAQs
Can I use frozen shrimp?
Yes, thaw completely and pat dry before using to prevent excess moisture in the salad.
What type of cucumber works best?
English cucumbers or Persian cucumbers are ideal, as they have thinner skins and fewer seeds.
Can I make this salad a day ahead?
Yes, and in fact it tastes better after a few hours as the flavors meld. Just stir before serving.
How do I keep cucumbers from getting soggy?
Slice and salt the cucumbers lightly, let sit for 10 minutes, then pat dry to remove excess moisture before mixing.
Is this salad keto-friendly?
Yes, it is low in carbohydrates and suitable for a keto or low-carb diet.
What can I serve this salad with?
It pairs well with crusty bread, grilled meats, or as a topping for lettuce wraps.
Can I substitute dried dill for fresh?
Yes, but use only about 2 teaspoons of dried dill, as it’s more concentrated.
Is sour cream better than Greek yogurt?
Both work well; Greek yogurt adds tang and more protein, while sour cream offers a richer flavor.
Can I add pasta to make it a meal?
Yes, adding cooked and chilled pasta like orzo or rotini turns this into a satisfying pasta salad.
What’s the best way to garnish?
Top with additional dill, thin lemon slices, or a sprinkle of paprika for color.
Conclusion
This shrimp cucumber salad with creamy lemon dill dressing is a refreshing and elegant dish that combines simplicity with bold, bright flavor. Whether served at a summer picnic, a casual lunch, or as an appetizer for a dinner party, it’s a crowd-pleaser that delivers in taste, texture, and presentation.
PrintShrimp Cucumber Salad with Creamy Lemon Dill Dressing
A refreshing cold salad with tender shrimp and crisp cucumbers, tossed in a zesty lemon dill dressing—light, creamy, and perfect for summer meals or elegant starters.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 2 cups cucumber, sliced into half-moons
- 1/3 cup plain Greek yogurt or sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh dill, chopped
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, lemon zest, dill, garlic powder, salt, and pepper until smooth.
- In a large mixing bowl, combine the cooked shrimp and sliced cucumber.
- Pour the creamy lemon dill dressing over the shrimp and cucumbers.
- Toss gently until evenly coated.
- Cover and chill in the refrigerator for at least 30 minutes to let flavors meld.
- Garnish with extra dill and lemon wedges before serving. Serve cold.
Notes
- For extra crunch, add thinly sliced red onion or radishes.
- Use low-fat yogurt or mayonnaise for a lighter version.
- Salad can be made a few hours ahead and stored in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 165
- Sugar: 2g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 120mg