Creamy Cucumber Shrimp Salad

This recipe blends juicy shrimp with crisp cucumber in a creamy dressing that feels both refreshing and satisfying. The shrimp bring a delicate sweetness, while the cucumber adds a crunch that balances the creaminess of the sauce. Fresh herbs tie everything together, making it a dish that feels light but still filling enough to stand alone. Each bite delivers a cool, savory mix that feels perfect for warm days or when you crave something bright and simple.

What I like most about this salad is how versatile it is. You can serve it chilled for lunch, pile it on toast, spoon it into lettuce cups, or even enjoy it straight from the bowl with a fork. It always feels effortless yet special at the same time. The combination of textures gives it an easy charm, and the creamy dressing clings just right without weighing the dish down. Whenever I make it, it feels like comfort food dressed in a fresh outfit.

Why You’ll Love This Recipe

This creamy cucumber shrimp salad stands out because it manages to taste indulgent while still keeping things crisp and light.

Cool crunch: Fresh cucumber slices give every bite a refreshing snap.

Tender shrimp: Cooked just right, shrimp offer sweetness and a gentle chew.

Creamy base: A tangy dressing coats everything with richness.

Herbal lift: Dill or parsley brightens the flavors beautifully.

Flexible serving: Works as a salad, sandwich filling, or topping.

Quick prep: Comes together in less than 30 minutes.

Make-ahead option: Stays tasty when chilled for hours.

Here’s a little trick I enjoy: I often toss in a squeeze of lemon at the very end before serving. The citrus wakes up the flavors and makes the creamy sauce feel lighter. Another touch I love is adding a sprinkle of paprika or chili flakes, which brings a subtle heat that contrasts with the cool cucumber. Those tiny additions keep it exciting every time.

Save

Ingredients

For the salad:

• 1 pound shrimp, peeled, deveined, and cooked
  
• 2 medium cucumbers, thinly sliced or diced
  
• ½ cup red onion, thinly sliced
  
• ½ cup celery, finely chopped
  
• ½ cup mayonnaise
  
• 2 tablespoons sour cream or Greek yogurt
  
• 1 tablespoon lemon juice
  
• 1 teaspoon Dijon mustard
  
• 2 tablespoons fresh dill or parsley, chopped
  
• Salt and black pepper, to taste
  

Optional Add-ins:

• ½ cup cherry tomatoes, halved
  
• 1 avocado, diced
  
• 1 teaspoon paprika or chili flakes for spice
  
• Extra lemon wedges for garnish
  

Save

Step-by-Step Instructions

1. Cook the Shrimp

Start by boiling or steaming the shrimp until they’re pink and firm, usually 2 to 3 minutes. Once cooked, let them cool slightly before cutting them into bite-sized pieces. I like to pat them dry with a paper towel so the dressing sticks better later.

2. Prep the Veggies

Wash and slice the cucumbers into thin rounds or half-moons, depending on how chunky you like them. Dice the celery small so it blends well without overpowering. Slice the red onion thin, since a little goes a long way in both flavor and crunch.

3. Mix the Dressing

In a large bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, and fresh dill or parsley. Add a pinch of salt and pepper to season. I like to taste the dressing before tossing everything in, just to make sure the balance of tangy and creamy feels right.

4. Combine Everything

Toss the shrimp, cucumber, onion, and celery into the bowl with the dressing. Stir gently so the shrimp stay whole and the cucumbers don’t break down. The goal is to coat everything evenly without crushing the freshness.

5. Chill Before Serving

Cover the bowl and place it in the fridge for at least 20 minutes. This helps the flavors come together and makes the salad even more refreshing. I often make it in advance so it’s cold and ready when guests arrive.

6. Serve and Enjoy

Spoon the salad into bowls, serve on toast, or stuff it into lettuce wraps. Right before serving, I like to add an extra sprinkle of fresh herbs or a squeeze of lemon for brightness.

Tips & Variations

• Healthier option: Swap some of the mayo for Greek yogurt to lighten it up.
  
• Zesty kick: Add diced jalapeño or a pinch of cayenne for heat.
  
• Extra creaminess: Stir in diced avocado for richness.
  
• Seafood swap: Try crab or imitation crab if shrimp isn’t available.
  
• Herb twist: Fresh basil or cilantro works just as well as dill.
  
• Meal prep: Keeps well in the fridge for 2 to 3 days, making it perfect for lunches.
  

One thing I often do is chop everything ahead of time and keep the dressing separate until I’m ready to mix. This keeps the cucumbers extra crisp and prevents them from watering down the salad. It’s also handy for meal prepping since you can toss it all together right before eating.

Serving Suggestions

This salad shines in so many ways. It makes a refreshing lunch on its own, especially during summer. Serve it alongside toasted bread, crackers, or pita chips for a light meal. It also works great as a side dish with grilled meats, roasted chicken, or even pasta for something heartier.

For gatherings, I like to serve it in lettuce cups, which look fancy but are super easy to put together. If I’m hosting brunch, I’ll often scoop it onto bagels or inside croissants, which always gets compliments. The creamy shrimp and crisp cucumber pair so well with bread that it feels like a deli-style treat without the fuss.

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can. It actually tastes better after chilling since the flavors meld together. Just keep it covered in the fridge for up to 24 hours.

What type of shrimp should I use?

Medium shrimp work best because they’re easy to bite into without being overwhelming. Frozen shrimp is perfectly fine—just thaw before cooking.

Do I need to peel the cucumbers?

Not always. If the skin is thin, leave it on for extra crunch and color. For thicker-skinned cucumbers, peeling makes the salad more tender.

Can I use frozen cooked shrimp?

Definitely. Just thaw, pat dry, and chop before mixing. The key is to remove excess water so the dressing stays creamy.

What can I substitute for mayo?

Greek yogurt or sour cream makes a lighter base, while cream cheese gives it extra richness. Adjust lemon juice as needed for balance.

How long will leftovers last?

The salad stays fresh in the fridge for 2 to 3 days. Keep in an airtight container and stir gently before serving.

Final Thoughts

Creamy cucumber shrimp salad combines freshness and richness in one simple bowl. The shrimp bring a sweet, savory bite, while the cucumber keeps it crisp and cool. The creamy dressing ties it all together, creating a balance that works for quick lunches, meal prep, or easy entertaining.

What I appreciate most is how flexible this recipe feels. You can make it lighter with yogurt, spice it up with jalapeños, or turn it into a full meal by serving it on bread. Every time I make it, it feels refreshing yet comforting, which makes it one of those dishes that never gets old in my kitchen.