This shrimp cucumber salad is light, refreshing, and effortlessly delicious. Crisp cucumbers, tender shrimp, and a creamy Greek yogurt dressing make it perfect for a quick lunch, easy side dish, or meal prep.
Why I Love This Recipe
Looking for something light but still filling? This shrimp cucumber salad is super refreshing, easy to make, and feels fancy with almost no effort.
The Greek yogurt dressing keeps it light yet creamy, making it a healthier twist on purely mayo-based salads. Plus, it all comes together in just 20 minutes with fresh, zesty flavors you’ll love!
- Quick & Easy – Ready in just 20 minutes!
- Light & Healthy – Made with fresh ingredients and a creamy Greek yogurt dressing.
- Versatile – Enjoy as a side dish, main meal, or stuffed into lettuce wraps.
The cool, crunchy cucumber pairs perfectly with the juicy shrimp, and that creamy dressing? It just brings everything together in the best way. This easy salad is one of those meals that feels a little fancy but takes zero effort—ideal for summer parties, barbecues, or potlucks!
This salad is perfect for summer gatherings! Pair it with 7 Layer Dip or Bruschetta for a delicious, crowd-pleasing spread.
Shrimp recipes are some of my favorites because they're quick, flavorful, and packed with protein! If you love shrimp, try my Honey Garlic Shrimp and Broccoli or Cajun Shrimp with Rice for another easy meal.
Recipe Ingredients
- 1 package large raw shrimp - peeled and deveined (mine was about 0.8lb in weight) You can also use pre-cooked shrimp to save time.
- 2 medium cucumbers - chopped
- ⅓ cup red onion - chopped small
- ¼ cup fresh dill - chopped
- ½ cup Greek yogurt
- 2 tbsp mayonnaise - if you don't want to use mayonnaise you can just use a bit more dijon mustard for flavor
- 1 tbsp lemon juice - or apple cider vinegar
- 1 tsp dijon mustard
- ½ tsp salt - adjust to your tastes
- ¼ tsp ground black pepper
Ingredient Substitutions
- Shrimp Alternatives: You can swap shrimp for roasted chicken, canned tuna, or even chickpeas for a vegetarian twist.
- Dairy-Free Option: Replace Greek yogurt with coconut yogurt or another dairy-free alternative.
- Low-Carb/Keto Version: Skip the red onion and use a low-carb mayo for a keto-friendly version.
The Greek yogurt dressing keeps this salad light yet creamy! If you're looking for more ways to use Greek yogurt, try my Greek Yogurt Pancakes or this easy Homemade Ranch Dressing.
How To Make Cucumber Shrimp Salad
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Prep
Peel and devein the shrimp if necessary (you can also use pre-cooked shrimp to save time). Thinly slice 2 medium cucumbers and ⅓ cup chopped red onion. Chop ¼ cup fresh dill.
STEP 2: Cook The Shrimp
NOTE: If you use pre-cooked shrimp for this recipe, you can skip this step.
- Let 1 lb large frozen shrimp sit in a bowl of cold water until it thaws, about 10 minutes. Drain and pat dry with paper towel.
- Heat a pan over medium high heat. Add 1 Tablespoon olive oil and the thawed large shrimp. Cook about 30 seconds on each side until the shrimp turns pink. Remove the shrimp immediately and transfer to a plate to avoid it overcooking.
STEP 3: Chop The Shrimp
Next, remove the shrimp tails if needed. Chop the cooked shrimp into small bite-size pieces.
STEP 4: Make the Dressing
In a small bowl, mix together ½ cup greek yogurt, 2 Tbsp mayonnaise, 1 Tbsp lemon juice, 1 tsp dijon mustard, and ½ tsp salt and ¼ tsp ground black pepper until smooth and creamy.
Prefer a different dressing? Try my Homemade Mayonnaise or add a drizzle of Honey Mustard Sauce for extra flavor!
STEP 3: Salad Prep
In a large salad bowl, add the chopped cooked shrimp, 2 chopped medium cucumbers, ⅓ cup chopped red onion, and ¼ cup fresh dill.
STEP 3: Mix Salad
Pour the creamy dressing over the cucumber shrimp salad. Toss gently to combine.
STEP 4: Chill Before Serving
For the best flavor, cover the salad bowl with plastic wrap and chill for 1 hour before serving. Once chilled you can give it a quick stir just before serving. The salad is best enjoyed fresh but will still be tasty as leftovers.
Important Storage Note:
Keep the salad refrigerated when you're not serving it to prevent the shrimp from spoiling.
Recipe Tips
- If you want extra crunch, you can add a handful of chopped celery or bell peppers.
- Feel free to swap out the Greek yogurt for sour cream and/or mayonnaise if you prefer.
- Add a touch of hot sauce or red pepper flakes if you like a bit of heat!
Make Ahead + Storage Tips
- This salad is best fresh, but if making ahead, keep the dressing separate and mix just before serving.
- Leftovers can be stored for up to 2 days in the fridge, but the cucumbers may release extra moisture. To freshen it up, just drain excess liquid and stir in a little more greek yogurt before serving.
- Note: Keep this salad chilled until serving to maintain freshness and prevent shrimp from spoiling.
- Want more easy meal-prep recipes? Try my 6 Healthy Mason Jar Salads or How to Make Overnight Oats for grab-and-go meals!
Serving Suggestions
- This salad is delicious on its own, but you can serve it with crusty bread or pita chips. Or if you want a low carb version, serve this in lettuce wraps.
- Try adding a side of quinoa, rice, or grilled vegetables for a more filling meal.
- This shrimp cucumber salad pairs beautifully with fresh sides like my Greek Cucumber Salad or Watermelon Cucumber Salad for a complete summer meal.
Quick Variations
- Mediterranean Style: Add feta cheese and kalamata olives.
- Spicy Kick: For a little heat, add red pepper flakes, a dash of hot sauce, or chopped jalapeños to the dressing.
- Extra Crunch: Toss in sunflower seeds or chopped nuts.
FAQs
Yes! If using frozen shrimp, thaw them first by placing them in a bowl of cold water for about 10 minutes. Pat dry before cooking. If using pre-cooked shrimp, simply thaw, chop, and mix them into the salad—no need to cook.
Yes, but for the best texture, keep the dressing separate and mix it in just before serving. The salad can be stored in the fridge for up to 2 days, but cucumbers will release moisture over time.
Yes! You can substitute sour cream, mayo, or a dairy-free yogurt alternative if you prefer.
Yes! This recipe is low in carbs and high in protein. Just be sure to use full-fat Greek yogurt and skip any added sugar in your dressing.
For a keto-friendly meal, skip the red onion and serve this salad over Cauliflower Rice or with zucchini noodles.
More Fresh & Easy Recipes You’ll Love
If dinner feels like a daily panic—read this.
Stop letting 5 PM run your life.
If you’re tired of standing in front of the fridge at 5 PM wondering what the heck to make—you’re not doing anything wrong.
You’re just stuck in a broken system that puts all the pressure on you… with zero support.
That’s why I’m creating Dinner Rescue Club—a new membership to help busy moms simplify dinner with flexible plans, repeatable rhythms, and real-life shortcuts that actually work.
We’re opening soon with a small beta group (just 20 spots!). If you’ve ever felt like:
- “I’m too tired to figure it out”
- “I want dinner to feel easier, but I don’t even know where to start”
- “Why does this feel so hard when I’m trying so hard?”
…then this is for you!!
Join the waitlist here to get:
- Early access before we open to the public
- Behind-the-scenes sneak peeks
- A locked-in beta price that won’t be offered again
Ingredients
- 1 package large raw shrimp - peeled and deveined (mine was about 0.8lb in weight) You can also use pre-cooked shrimp to save time.
- 2 medium cucumbers - chopped
- ⅓ cup red onion - chopped small
- ¼ cup fresh dill - chopped
- ½ cup Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- If using raw shrimp, peel and devein them. For pre-cooked shrimp, you can skip the cooking step.To thaw frozen shrimp, place them in a bowl of cold water for about 10 minutes, then drain and pat dry. Heat a pan over medium-high heat, add olive oil, and cook the shrimp for about 30 seconds per side until pink. Remove immediately to prevent overcooking. Let cool, then chop into bite-sized pieces.
- Thinly slice the cucumbers and red onion, and chop the fresh dill.
- In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, salt, and black pepper until smooth and creamy.
- In a large salad bowl, combine the shrimp, cucumbers, red onion, and dill. Pour the dressing over the top and toss gently to coat.
- For the best flavor, cover and chill for an hour before serving. Stir just before serving. This salad is best fresh but can be stored in the fridge for later.
Recipe Notes:
- Shrimp Options: Use pre-cooked shrimp to save time, or cook raw shrimp as directed.
- Make-Ahead Tip: For the best texture, store the dressing separately and mix just before serving.
- Storage: Keep refrigerated in an airtight container for up to 2 days.
- Serving Suggestions: Enjoy as a side dish, main meal, or in lettuce wraps for a low-carb option.
- Customization: Add celery or bell peppers for extra crunch, or spice it up with hot sauce or red pepper flakes.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Leave a Reply