Creamy Cucumber Shrimp Salad Recipe | Quick Low-Carb Meal

Creamy Cucumber Shrimp Salad

This creamy cucumber shrimp salad combines crisp English cucumber chunks and tender, juicy poached shrimp tossed in a velvety, herb-infused dressing. Speckled with fresh dill and finely chopped chives, this chilled seafood salad offers a perfect balance of cool crunch and rich creaminess.

Whether you are looking for a light lunch, a refreshing summer side dish, or a meal-prep favorite, this easy salad comes together in just 15 minutes. It is naturally low-carb, high in protein, and loaded with clean, vibrant flavors.

Why You’ll Love This Recipe

• Quick & Effortless: Ready in 15 minutes using simple ingredients.

• Refreshing Texture: Crisp cucumbers pair wonderfully with tender, succulent shrimp.

• Keto & Low-Carb Friendly: High in protein and healthy fats while staying virtually carbohydrate-free.

• Perfect for Hot Days: Served chilled, making it ideal for warm weather lunches, picnics, or potlucks.

Ingredients

Salad Base

• Shrimp: 1 lb large or medium shrimp, peeled, deveined, and cooked

• English Cucumbers: 2 medium (or 1 large), cut into thick quartered chunks

Creamy Dill Dressing

• Mayonnaise: 1/3 cup

• Sour Cream or Greek Yogurt: 1/4 cup

• Fresh Lemon Juice: 1 tbsp

• Fresh Dill: 2 tbsp, finely chopped

• Fresh Chives or Parsley: 1 tbsp, finely chopped

• Garlic Powder: 1/2 tsp

• Kosher Salt: 1/2 tsp (or to taste)

• Black Pepper: 1/4 tsp, freshly ground

Step-by-Step Instructions

Step 1: Prep the Shrimp

1. If using raw shrimp, bring a pot of salted water to a gentle boil. Add shrimp and cook for 2 to 3 minutes until pink and opaque.

2. Drain immediately and transfer to an ice bath to stop the cooking process and cool completely. Pat dry with paper towels.

3. If using pre-cooked frozen shrimp, thaw completely and pat thoroughly dry to prevent excess liquid in the salad.

Step 2: Slice the Cucumbers

1. Wash the English cucumbers. Leave the peel on for vibrant color and added crunch.

2. Slice the cucumbers lengthwise into quarters, then chop into thick, bite-sized chunks.

Step 3: Whisk the Dressing

1. In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lemon juice, chopped fresh dill, chives, garlic powder, salt, and black pepper until smooth.

Step 4: Toss and Chill

1. In a large serving bowl, combine the dried cooked shrimp and cucumber chunks.

2. Pour the creamy dill dressing over top.

3. Fold gently with a spatula until the shrimp and cucumbers are evenly coated.

4. Chill in the refrigerator for at least 15–20 minutes before serving.

Tips & Substitutions

• Keep Cucumbers Crisp: Using English or Persian cucumbers works best because they have fewer seeds and thinner skin. If using regular field cucumbers, scoop out the watery seeds with a spoon before chopping.

• Pat Ingredients Dry: Excess moisture will dilute your dressing. Always pat both the cooked shrimp and cucumber pieces dry before tossing.

• Dressing Alternatives: For a lighter variation, swap half of the mayonnaise for plain Greek yogurt or sour cream.

Storage

• Refrigeration: Store leftover salad in an airtight container in the refrigerator for up to 2 days.

• Serving Leftovers: Cucumbers release moisture over time. Give the salad a quick stir before serving leftovers. Freezing is not recommended.

Serving Suggestions

• Lettuce Wraps: Spoon into butter lettuce leaves or romaine boats for an easy lunch.

• Avocado Boats: Serve stuffed inside halved avocados for an extra dose of healthy fats.

• Crusty Bread or Crackers: Pair with toasted sourdough or low-carb crackers.

Variations

1. Avocado Shrimp Salad: Gently fold in 1 diced avocado right before serving.

2. Spicy Creamy Shrimp Salad: Add a dash of hot sauce or 1/4 tsp of cayenne pepper to the dressing.

3. Mediterranean Twist: Add crumbled feta cheese and sliced Kalamata olives.

Frequently Asked Questions

Can I make cucumber shrimp salad ahead of time?

Yes! You can prepare the cooked shrimp, chop the cucumbers, and whisk the dressing ahead of time. Store them separately in the fridge and toss together 15–30 minutes before serving for maximum crispness.

What kind of shrimp is best for this salad?

Medium or large wild-caught or farm-raised shrimp work great. Ensure they are peeled, deveined, and tail-off for easy eating.

Can I use dried dill instead of fresh dill?

Fresh dill gives the best flavor and vibrant green color, but you can substitute 1 teaspoon of dried dill if fresh is unavailable.

Why is my cream dressing watery?

Cucumbers naturally contain water. To prevent watery dressing, pat your chopped cucumbers dry with paper towels, and avoid salting the cucumbers hours in advance.

Recipe Card

Ingredients

• 1 lb cooked shrimp, peeled, deveined, and chilled

• 2 medium English cucumbers, chopped into thick chunks

• 1/3 cup mayonnaise

• 1/4 cup sour cream or plain Greek yogurt

• 1 tbsp fresh lemon juice

• 2 tbsp fresh dill, chopped

• 1 tbsp fresh chives, chopped

• 1/2 tsp garlic powder

• 1/2 tsp salt

• 1/4 tsp black pepper

Instructions

1. Pat cooked shrimp and cucumber chunks dry with paper towels.

2. In a small bowl, whisk mayonnaise, sour cream, lemon juice, dill, chives, garlic powder, salt, and pepper.

3. Combine shrimp and cucumbers in a large bowl.

4. Pour dressing over the salad and toss until evenly coated.

5. Chill for 15 minutes in the fridge and serve cold.