Creamy Cucumber Shrimp Salad is the kind of recipe I reach for when the day feels too busy to cook, but I still want something fresh and satisfying. Maybe you have leftover shrimp, or you grabbed a bag of frozen shrimp on sale. Maybe the cucumbers in your fridge are seconds from being forgotten. This salad rescues all of that and turns it into a cool, creamy bowl that you can eat straight from the fridge. It is fast, flexible, and tastes like a little summer break in every bite. Let me show you how I make it at home and why it always gets eaten first at family picnics.
The Story Behind This Recipe
From my kitchen to yours—Creamy Cucumber Shrimp Salad mixes classic comfort with a cozy aroma. Tested, tasted, and ready for your table. Creamy Cucumber Shrimp Salad is the kind of recipe I reach for when the day feels too busy to cook, but I still want something fresh…
Why You’ll Love It
If you like bright, simple flavors with a creamy bite, this salad is going to be your new favorite. The texture is spot on. You get that crisp cucumber crunch, the gentle snap of juicy shrimp, and a dressing that feels light but clings to everything just right. It is refreshing enough for a hot afternoon, yet filling enough to be lunch.
I also love that it works for meal prep. Mix it, chill it, and it tastes even better the next day. It travels well and it plates beautifully for brunch. Plus, the ingredients are easy to find. We are talking shrimp, cucumbers, a little onion, and a simple creamy dressing with lemon and dill. No fancy steps. No strange tools.
If you are building out a week of fresh dishes, this sits perfectly next to a simple pasta or leafy greens. You can scroll my salad collection for more ideas and pairings. It also plays nice with toast, pita, or a pile of spinach. Toss it on butter lettuce and it becomes a light dinner. Leave the bread out and it is naturally gluten free.
“I made this for a beach day and it vanished in minutes. Cold, creamy, lots of crunch, and the shrimp tasted clean and sweet. The lemon and dill keep it bright. Saving this for every potluck.”
When you want something feel good, fast, and crowd friendly, Creamy Cucumber Shrimp Salad covers all the bases.
Key Ingredients in Creamy Cucumber Shrimp Salad
Fresh produce
Cucumbers bring that refreshing crunch. I like English cucumbers because the seeds are smaller and the peel is thin. If you are using standard cucumbers, peel them and scoop the seeds for a less watery salad. Thinly sliced red onion adds a little bite without taking over. You can also use green onions for a milder flavor. Fresh dill is the hero herb here. It perfumes the bowl in the best way. Fresh parsley or chives also work if you prefer a softer note.
Creamy dressing
The dressing is simple. Mayo for creaminess, a spoon of Greek yogurt for lightness, lemon juice for zing, and a touch of Dijon and honey to balance it all out. Salt and pepper to taste. A tiny pinch of garlic powder brings everything together. If you like heat, a small dash of hot sauce is welcome. It should taste bright and balanced, not heavy.
- Shrimp: Cooked, peeled, and chilled. Chop into bite size pieces.
- Cucumbers: Thin slices or half moons. Pat dry to keep the salad from watering out.
- Red onion: Thinly sliced or minced for a softer texture.
- Dill and parsley: Fresh if possible. Dried dill works in a pinch, use less.
- Mayonnaise and Greek yogurt: Use both for the best mix of creamy and light.
- Lemon juice and zest: The zest lifts the flavor fast. Do not skip it if you have a lemon.
- Dijon and honey: A small amount adds depth and balance.
If you are in a crunchy mood, this pairs well with a simple veg side like this cucumber and carrot salad. Keep the vibe cool and fresh and you will be happy at the table. 
Helpful Swaps
No shrimp on hand or watching your budget. Use small salad shrimp, canned shrimp, or even imitation crab. Cooked chicken breast works too if seafood is not your thing. Want it lighter. Replace more of the mayo with Greek yogurt. For dairy free, skip the yogurt and add an extra teaspoon of olive oil to smooth the dressing.
Herbs are flexible. Dill is classic, but basil and chives make a fresh twist. If you like bold flavors, a splash of pickle brine or capers adds a tangy kick. For cucumbers, Persian or English are my favorite. If you have standard cucumbers, peel and seed to keep the salad crisp. Add cherry tomatoes if you want a juicy pop, or diced celery for extra crunch.
Love shrimp but want a different vibe. Serve this salad next to Mexican shrimp cocktail for a chill seafood spread. One is creamy and cool, the other is zesty and saucy. It is a great party combo.
Seasoning note. Salt the dressing lightly, then taste again after mixing. Shrimp can be a little salty depending on how you cooked it, and cucumbers slowly release water as they sit. You can always add more salt at the end.
How to Boil Raw Shrimp
Boiling shrimp at home is simple and gives you the sweetest flavor. Start with raw shrimp that is peeled and deveined. If yours are frozen, thaw in a colander under cool running water for a few minutes. Bring a pot of water to a gentle boil and salt it so it tastes like the sea. You can toss in a lemon wedge, a bay leaf, and a few peppercorns if you want a little extra aroma.
Slide the shrimp into the pot and watch closely. They go from gray to pink in a minute or two. Stir once so they cook evenly. As soon as they curl slightly and look opaque, pull them out with a slotted spoon. Do not let them overcook. Overcooked shrimp get rubbery fast.
Timing and signs of doneness
Small shrimp cook in about one minute. Medium shrimp cook in one to two minutes. Large shrimp usually take two to three minutes. They are ready when they are pink and just curled, not tight. Rinse them in cold water to stop the cooking and pat dry. Chill them before adding to your salad. If you enjoy bigger shrimp flavors, you might like the garlicky kick in this creole shrimp scampi as a dinner idea on the side for guests who want a hot main.
Step-by-Step Instructions
Here is exactly how I make this at home on a busy weeknight. It is a quick path from cutting board to bowl, and everything happens in one mixing bowl once your shrimp are cooked.
- Prep the cucumbers. Slice thinly. If using standard cucumbers, peel and seed first. Pat the slices dry with a towel to keep the salad crisp.
- Chop the shrimp. Bite size pieces are best. If they are small, leave them whole.
- Make the dressing. In a large bowl, whisk together 3 tablespoons mayo, 2 tablespoons Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon Dijon, 1 teaspoon honey, a pinch of garlic powder, and a good pinch of salt and pepper.
- Add the vegetables. Toss in the cucumbers and a small handful of thinly sliced red onion. Stir to coat lightly.
- Fold in the shrimp and herbs. Add chopped dill and parsley. Taste and adjust salt, pepper, or lemon.
- Chill and serve. Cover and refrigerate for at least 15 to 30 minutes. The flavors bloom as it rests.
Pro tip: if the salad looks a little watery after chilling, give it a quick toss, then add a small spoon of yogurt to bring back the creamy texture.
Make ahead and storage
This salad keeps well for up to two days in the fridge in a sealed container. The cucumbers stay crisp if you pat them dry before mixing. If packing for lunch, keep a tiny container of extra lemon or dill to wake it up right before eating. If you need more fresh inspiration for creamy comfort, try this spicy bowl of warmth on a cool evening, creamy jalapeno shrimp soup, and keep this salad for the next day’s lunch.
I like to write a little note on the container with the date so I know when to finish it. Enjoy it with toasted sourdough, tucked in a pita, or spooned over greens. It also makes a good topping for avocado halves if you want something extra satisfying.
Common Questions
Can I use frozen cooked shrimp?
Yes. Thaw in a colander under cool water, pat very dry, and chop. The salad will taste best if the shrimp are cold before mixing.
What cucumbers are best?
English or Persian cucumbers work best because they are less watery. If using standard cucumbers, peel and remove seeds for better texture.
How do I keep the salad from getting watery?
Pat cucumbers dry, and do not overdress. If it loosens after chilling, stir and add a small spoon of yogurt to tighten the dressing.
Is this salad healthy?
It is balanced and light, with lean protein from shrimp and lots of fresh produce. You can adjust the mayo and yogurt to suit your goals.
Can I make it without mayo?
Yes. Use all Greek yogurt and a teaspoon of olive oil for creaminess. Season a touch more with salt and lemon to keep it bright.
A Friendly Wrap Up You Can Take To The Fridge
I hope this walk through makes you excited to try Creamy Cucumber Shrimp Salad at home. It is cool, crisp, and creamy, and it fits into busy days without fuss. If you want more angles and ideas, this guide from The Kitchn offers another take, and the version on Kitchen Skip shows how simple tweaks change the flavor in fun ways. Mix your bowl, chill it, and enjoy the crunch with every bite. Save the recipe because your friends are going to ask for it after the first taste.
Creamy Cucumber Shrimp Salad
Ingredients
Method
- Slice the cucumbers thinly. If using standard cucumbers, peel and remove the seeds first. Pat the slices dry with a towel.
- Chop the shrimp into bite-size pieces, or leave them whole if they are small.
- In a large bowl, whisk together mayonnaise, Greek yogurt, lemon juice, lemon zest, Dijon mustard, honey, garlic powder, and a pinch of salt and pepper.
- Add the cucumbers and sliced red onion to the bowl, tossing lightly to coat.
- Fold in the shrimp along with chopped dill and parsley. Taste and adjust seasoning as necessary.
- Cover and refrigerate for at least 15 to 30 minutes. The flavors will bloom as it rests.
- If the salad seems watery after chilling, give it a quick toss and add a small spoon of yogurt to restore creaminess.
