Creamy Cucumber Shrimp Salad with Greek Yogurt

Creamy cucumber shrimp salad in a white bowl.

5 from 1 vote

Creamy Cucumber Shrimp Salad with Greek Yogurt

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.

Prep Time15

Cook Time30

Total Time45

Course: Salad

Cuisine: American, Seafood

Servings:

Calories: 165kcal

Author: Jami Powell

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.

Video

Notes

Cooking Notes

The biggest key to success is removing excess moisture from the shrimp and cucumber before mixing. If your cucumber has large seeds, we recommend seeding it first to prevent the salad from becoming watery. Chilling the salad before serving helps the flavors blend and improves the overall texture.

Tips For Best Results

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.

How To Know It's Ready

The salad should be evenly coated with dressing and thoroughly chilled. The cucumbers should remain crisp, the shrimp should stay tender, and the lemon-dill flavor should be noticeable in every bite.

Nutrition