Shrimp Cucumber Salad with Creamy Lemon & Dill Dressing: Light, Bright, and Delicious

This Shrimp Cucumber Salad with Creamy Lemon & Dill Dressing is one of those dishes I keep coming back to when I want something cool, crisp, and satisfying. It’s packed with juicy shrimp, crunchy cucumber, and a refreshing dressing that’s creamy without being heavy. Whether I’m making it for lunch, a summer side, or a light dinner, this salad always delivers fresh flavor in every bite.

Why You’ll Love This Recipe

I love this salad because it’s light yet filling, incredibly quick to make, and bursting with bright flavors. The creamy lemon and dill dressing pairs perfectly with the sweetness of the shrimp and the crunch of cucumber. It’s naturally low-carb, high in protein, and perfect for hot days when I don’t feel like cooking. It’s also easy to make ahead and keeps well in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked shrimp, peeled and deveined

• English cucumber or Persian cucumbers, thinly sliced or diced

• Red onion, thinly sliced

• Fresh dill, chopped

• Lemon zest and juice

• Greek yogurt or sour cream

• Mayonnaise

• Garlic, minced or grated

• Salt and pepper

• Optional: avocado, chopped celery, or cherry tomatoes

Directions

1. In a large bowl, combine the shrimp, cucumber, red onion, and chopped dill.

2. In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, lemon zest, garlic, salt, and pepper until smooth and creamy.

3. Pour the dressing over the shrimp mixture and toss gently to coat everything evenly.

4. Taste and adjust seasoning as needed. I often add an extra squeeze of lemon or a pinch of salt.

5. Chill for at least 15–30 minutes before serving to let the flavors blend.

6. Serve cold, garnished with extra dill or a lemon wedge if desired.

Servings and timing

This recipe serves 4 as a main or 6 as a side dish. It takes about 15 minutes to prep and just needs a short chill in the fridge to be ready. I usually make it in the morning or right before lunch for a refreshing meal.

Variations

• I sometimes add avocado chunks for creaminess or celery for extra crunch.

• If I’m out of fresh dill, dried dill works in a pinch—just use less since it’s more concentrated.

• For a spicy kick, I mix in a little Dijon mustard or red pepper flakes.

• I love turning this into lettuce wraps or stuffing it into halved avocados.

• I switch the dressing base to sour cream or all mayo depending on what I have on hand.

storage/reheating

I store this salad in an airtight container in the fridge for up to 2 days. It’s best served cold, and I don’t reheat it. If the dressing thickens in the fridge, I stir in a splash of lemon juice or water to loosen it up before serving. I always add avocado fresh if using, so it doesn’t brown.

FAQs

Can I use frozen shrimp?

Yes, I often use frozen cooked shrimp—just thaw, rinse, and pat them dry before adding to the salad.

What kind of cucumber works best?

I prefer English cucumbers or Persian cucumbers because they’re crisp and have fewer seeds. I leave the skin on for texture and color.

Is this salad good for meal prep?

It’s great for meal prep. I keep the dressing separate if making it more than a day ahead, then toss everything together right before serving.

Can I use dried dill?

Yes, if I don’t have fresh dill, I use about 1 teaspoon of dried dill in the dressing. It still gives great flavor.

Can I make it dairy-free?

Absolutely. I use dairy-free yogurt and mayo substitutes, and it still tastes amazing with the same creamy texture.

Conclusion

This Shrimp Cucumber Salad with Creamy Lemon & Dill Dressing is one of my favorite light meals—cool, creamy, and full of vibrant flavor. It’s quick to prepare, easy to customize, and perfect for warmer weather or anytime I want a refreshing dish that doesn’t skimp on taste. Once I started making this, it quickly became a staple in my meal rotation.

Shrimp Cucumber Salad with Creamy Lemon & Dill Dressing: Light, Bright, and Delicious

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• Author: Linda
• Prep Time: 15 minutes
• Total Time: ~30–45 minutes
• Yield: Serves 4 (main) or 6 (side)
• Category: Salad, Main Course, Side Dish
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

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Description

This Shrimp Cucumber Salad with Creamy Lemon & Dill Dressing is light, crisp, and packed with fresh flavor. Juicy shrimp, crunchy cucumber, and a tangy, creamy dressing come together in this quick and easy low-carb meal. Perfect for summer lunches, meal prep, or a refreshing side dish, it’s high-protein, dairy-optional, and absolutely delicious.

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Ingredients

• 1 lb cooked shrimp, peeled and deveined
• 1 large English cucumber or 3–4 Persian cucumbers, thinly sliced or diced
• 1/4 red onion, thinly sliced
• 2 tablespoons fresh dill, chopped
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1/4 cup Greek yogurt or sour cream
• 2 tablespoons mayonnaise
• 1 clove garlic, minced or grated
• Salt and pepper, to taste
• Optional Add-ins:
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped celery
• Red pepper flakes or Dijon mustard for a kick

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Instructions

1. In a large bowl, combine shrimp, cucumber, red onion, and dill.

2. In a small bowl, whisk together Greek yogurt, mayo, lemon juice, zest, garlic, salt, and pepper until smooth.

3. Pour the dressing over the shrimp mixture. Toss gently to coat evenly.

4. Taste and adjust seasoning as needed—add more lemon or salt if desired.

5. Chill for 15–30 minutes before serving for best flavor.

6. Serve cold, garnished with extra dill or lemon wedges.

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Notes

• For a dairy-free version, use dairy-free yogurt and mayo.
• Dried dill can be used if fresh isn’t available—use about 1 teaspoon.
• Serve in lettuce cups, avocado halves, or as a topping for toast or crackers.
• Add avocado just before serving to prevent browning.
• Perfect for lunch, potlucks, or light dinners.