Go Back

Creamy Cucumber Shrimp Salad

A refreshing and creamy salad featuring shrimp and cucumbers, perfect for busy days or family picnics.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Fresh Produce
  • 2 pieces English cucumbers Thinly sliced; if using standard cucumbers, peel and seed them.
  • 1/2 cup red onion Thinly sliced or minced for a softer texture.
  • 1/4 cup fresh dill Chopped; fresh is best but dried works too.
  • 1/4 cup fresh parsley Chopped; optional.
Creamy Dressing
  • 3 tablespoons mayonnaise For creaminess.
  • 2 tablespoons Greek yogurt For lightness.
  • 1 tablespoon lemon juice Freshly squeezed.
  • 1 teaspoon lemon zest Enhances flavor.
  • 1 teaspoon Dijon mustard For depth.
  • 1 teaspoon honey To balance flavor.
  • 1 pinch garlic powder For flavor.
  • to taste salt and pepper Season to your taste.
Shrimp
  • 1 pound shrimp Cooked, peeled, and chilled; chop into bite-size pieces.

Method
 

Preparation
  1. Slice the cucumbers thinly. If using standard cucumbers, peel and remove the seeds first. Pat the slices dry with a towel.
  2. Chop the shrimp into bite-size pieces, or leave them whole if they are small.
  3. 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.
  4. Add the cucumbers and sliced red onion to the bowl, tossing lightly to coat.
  5. Fold in the shrimp along with chopped dill and parsley. Taste and adjust seasoning as necessary.
Chilling
  1. Cover and refrigerate for at least 15 to 30 minutes. The flavors will bloom as it rests.
  2. If the salad seems watery after chilling, give it a quick toss and add a small spoon of yogurt to restore creaminess.

Notes

The salad keeps well for up to two days. Pack a tiny container of extra lemon or dill when preparing for lunch.