Creamy Cucumber Shrimp Salad with Greek Yogurt is a refreshing shrimp salad recipe featuring easy prep, creamy texture, and bright lemon flavor in every bite. Tender salad shrimp, crisp cucumbers, fresh dill, Greek yogurt, and mayonnaise are combined in a creamy dressing for a light yet satisfying seafood salad recipe that comes together in minutes.
If you enjoy chilled seafood dishes, you may also like our Shrimp Ceviche with Cooked Shrimp, Shrimp Macaroni Salad, or this Old Bay Shrimp Salad.
Cucumber Shrimp Salad Recipe at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- 🧊 Chill: 30-60 minutes
- 👥 Servings: 6
- 🔥 Cook Method: No-Cook
- 🍽️ Cuisine (or General Category): Seafood Salad
- 👩🍳 Pair With: Lettuce Cups, Crackers, Fresh Fruit
- ⭐ Difficulty Level: Easy
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After testing several dressing combinations, Greek yogurt and mayonnaise created the best balance of creamy texture and fresh flavor for serving with crackers. ~Jami
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Why We Love This Recipe
- Creamy Yet Light: Greek yogurt adds richness and tang while reducing the amount of mayonnaise needed. We also use it in this
- Fresh Summer Flavor: Lemon, dill, cucumber, and shrimp create a bright combination that tastes refreshing even on hot days.
- Quick Preparation: Using cooked salad shrimp keeps prep simple and makes this recipe ready with very little effort.
- Make-Ahead Friendly: The flavors continue to develop as the salad chills, making it ideal for entertaining and meal prep.
Key Ingredients
This simple ingredient list combines tender shrimp, crisp vegetables, fresh herbs, and a creamy lemon dressing for a salad that feels both light and satisfying.
- Cooked Salad Shrimp: We like using small 71/90 count shrimp because they distribute evenly throughout the salad and create the perfect bite every time.
- Greek Yogurt: Full-fat Greek yogurt adds creaminess, protein, and a pleasant tang that balances the shrimp's sweetness.
- Mayonnaise: A small amount of mayonnaise creates a richer texture while helping the dressing stay smooth and cohesive.
- Lemon Juice and Lemon Zest: Fresh lemon brightens the entire salad and complements the seafood beautifully.
- Fresh Dill: Dill and shrimp are a classic pairing that brings a clean, fresh flavor to every bite.
- Celery: Finely diced celery provides crunch and helps balance the creamy dressing.
- Red Onion: A small amount of finely diced red onion adds sharpness without overpowering the shrimp.
- English Cucumber: Crisp cucumber adds freshness and reinforces the classic cucumber shrimp salad flavor profile.
- Garlic Powder: Just enough garlic powder adds savory depth without competing with the delicate seafood.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Greek Yogurt: Substitute sour cream for a richer dressing or use all mayonnaise for a more traditional shrimp salad.
- Mayonnaise: Replace with additional Greek yogurt for a lighter version.
- Fresh Dill: Fresh parsley or chives can be used when dill is unavailable.
- Cucumber: Persian cucumbers work especially well because they stay crisp and contain fewer seeds.
- Diet: Serve in lettuce cups instead of bread or crackers.
- Flavor: Add crumbled feta cheese, chopped olives, and extra cucumber.
- Presentation: Serve in avocado halves or small appetizer glasses for entertaining.
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How To Make Creamy Cucumber Shrimp Salad with Greek Yogurt
STEP ONE: Prepare the Shrimp
Pat the shrimp dry with paper towels. Pulse about 8 ounces of the shrimp in a food processor until finely chopped, then roughly chop the remaining shrimp into small bite-sized pieces.
STEP TWO: Add the Ingredients
Transfer the shrimp to a large mixing bowl. Add the Greek yogurt, mayonnaise, lemon juice, lemon zest, celery, cucumber, red onion, fresh dill, garlic powder, salt, and black pepper.
STEP THREE: Mix the Salad
Gently stir until the shrimp and vegetables are evenly coated in the creamy dressing.
Taste and adjust the seasoning with additional lemon juice, salt, pepper, or dill if desired.
STEP FOUR: Chill and Serve
Cover and refrigerate for 30 to 60 minutes to allow the flavors to blend.
Garnish with fresh dill and serve chilled with lettuce cups, crackers, crostini, or fresh greens.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️DO Chill the salad before serving for the best flavor.
✔️DO Finely dice the vegetables for better texture.
❌DO NOT Add cucumbers too far in advance if making multiple days ahead.
Storage
Store leftover cucumber shrimp salad in an airtight container in the refrigerator for up to 2 days. Because of the Greek yogurt dressing and fresh vegetables, freezing is not recommended. Serve chilled straight from the refrigerator, or let it sit at room temperature for about 10 minutes before serving for the best texture.
Cucumber Shrimp Salad Recipe FAQs
Yes, shrimp and cucumber pair exceptionally well because the sweet, delicate flavor of shrimp balances the cool, crisp texture of cucumber. The combination is commonly used in seafood salads, summer salads, and light lunch recipes because it feels refreshing without being heavy.
A creamy dressing made with Greek yogurt, mayonnaise, lemon juice, and fresh herbs works especially well with shrimp salad. The tangy dressing complements the natural sweetness of the shrimp without overpowering it.
Yes, cucumber shrimp salad is an excellent make-ahead recipe. Preparing it several hours in advance allows the lemon, dill, and dressing flavors to blend together.
Persian cucumbers and English cucumbers are the best choices because they have thin skins, fewer seeds, and a crisp texture. They also release less water than standard cucumbers.
More Shrimp Recipes You'll Love ♥️
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📖 Recipe
Creamy Cucumber Shrimp Salad with Greek Yogurt
Equipment
- Large Mixing Bowl
- Measuring cups and spoons
- Cutting board
- Sharp Knife
- Rubber spatula or large spoon
Ingredients
- 24 ounces cooked salad shrimp 71/90 count, thawed and patted dry
- ⅔ cup full-fat Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon fresh lemon juice plus more to taste
- ½ teaspoon lemon zest
- 2 tablespoons fresh dill finely chopped
- 1 cup diced English cucumber seeded
- ½ cup celery finely diced
- 3 tablespoons red onion finely diced
- ¼ teaspoon garlic powder
- Kosher salt and freshly ground black pepper to taste
Instructions
- Pat the shrimp dry with paper towels. Pulse 8 ounces of the shrimp in a food processor a few times until finely chopped (optional). Roughly chop the remaining shrimp into small bite-sized pieces. Finely dice the celery and red onion, then chop the fresh dill.
- Add the processed shrimp, chopped shrimp, Greek yogurt, mayonnaise, lemon juice, lemon zest, celery, diced cucumber, red onion, dill, garlic powder, salt, and black pepper to a large mixing bowl.
- Gently fold the ingredients together until the shrimp and vegetables are evenly coated in the creamy dressing. Taste and adjust the seasoning with additional lemon juice, salt, pepper, or dill as desired.
- Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Serve chilled with lettuce cups, crackers, crostini, or over fresh greens.
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Notes
- Pat the shrimp dry thoroughly before combining with the dressing.
- Chill the salad for at least 30 minutes before serving.
- Finely dice the vegetables so every bite stays balanced.
- Taste and adjust the lemon juice after chilling for the freshest flavor.
Jami Powell says
This deli-style seafood salad recipe is perfect for warm summer days!