Cucumber Shrimp Salad with Greek Yogurt

Name: Cucumber Shrimp Salad with Greek Yogurt
Prep time: 10 min
Total time: 70 min
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

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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.

Overhead view of finished cucumber shrimp salad with greek yogurt.

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.

Overhead view of ingredients: Shrimp, cucumbers, dill, greek yogurt, red onion, mayonnaise, dijon mustard, lemon juice, olive oil, salt and pepper.

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.

Overhead view of three images in one: 1. Two cucumbers. 2. Cucumbers sliced into pendants. 3. Cucumbers quartered into small triangles.

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.

Four images in one: 1. Raw shrimp in colander after being rinsed. 2. Raw shrimp in frying pan. 3. Cooked shrimp in frying pan. 4. Cooked shrimp on white plate.

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.

Two overhead images in one. 1. Cooked shrimp on cutting board. 2. Shrimp cut into smaller bite-sized pieces.

STEP 3: Chop The Shrimp

Next, remove the shrimp tails if needed. Chop the cooked shrimp into small bite-size pieces.

Two overhead images in one: 1. Dressing ingredients in a white bowl. 2. Dressing ingredients mixed with a small spatula.

STEP 4: Make the Dressing

In a small bowl, mix together ½ cup greek yogurt, 2 tablespoon mayonnaise, 1 tablespoon lemon juice, 1 teaspoon dijon mustard, and ½ teaspoon 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!

Three overhead images in one: 1. Shrimp, cucumber, onion and dill added to a white bowl. 2. Dressing added on top. 3. Dressing mixed into finished salad.

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.

Closeup of finished cucumber shrimp salad with greek yogurt.

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.

Closeup of finished cucumber shrimp salad with greek yogurt from a different angle.

FAQs

Can I use frozen shrimp for this recipe?

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.

Can I make this salad ahead of time?

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.

Can I use something other than Greek yogurt?

Yes! You can substitute sour cream, mayo, or a dairy-free yogurt alternative if you prefer.

Is this salad keto-friendly?

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.

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