If you’re searching for a vibrant, refreshing dish that’s just as perfect for picnics as it is for light lunches, you’ve found it in this Creamy Cucumber Shrimp Salad. This salad brings together sweet, juicy shrimp with crisp cucumber, a touch of zingy red onion, and a delightfully creamy, herby dressing that makes every bite taste like summer. Whether you’re serving it for a family meal or impressing guests at your next gathering, this recipe is sure to become a cherished favorite.

Creamy Cucumber Shrimp Salad Recipe - Recipe Image

Ingredients You’ll Need

One of the biggest joys of making Creamy Cucumber Shrimp Salad is how uncomplicated the ingredient list is. Each element plays an important role, adding either freshness, tang, creaminess, or color—making this salad a true celebration of simple flavors coming together.

Shrimp (1 pound, cooked, peeled, and deveined): Tender shrimp are the star, providing juicy bites of protein and subtle sweetness.
Cucumbers (2 large, thinly sliced): Cool, crisp cucumber adds crunch and refreshing contrast to the creamy dressing.
Red onion (1/4, thinly sliced): Just a hint of sharpness and color to balance the flavors and brighten the plate.
Sour cream (1/2 cup): The base of the dressing, lending rich creaminess and a subtle tang.
Mayonnaise (2 tablespoons): Blends with the sour cream for a smooth, luscious texture that coats every ingredient perfectly.
Fresh dill (1 tablespoon, chopped): The classic pairing for cucumber and shrimp, offering a burst of herbal freshness.
Lemon juice (1 tablespoon): Adds brightness and brings all the flavors together with a little zip.
Lemon zest (1 teaspoon): Gives an extra layer of citrusy aroma and flavor that wakes up the salad.
Garlic powder (1/2 teaspoon): Provides gentle savoriness without overpowering the delicate shrimp.
Salt and black pepper (to taste): Essential for seasoning and drawing out all the vibrant flavors.

How to Make Creamy Cucumber Shrimp Salad

Step 1: Combine the Main Ingredients

Start by grabbing a large mixing bowl and tossing in your cooked, peeled, and deveined shrimp, along with the thinly sliced cucumbers and red onion. Mixing these together first ensures every bite has a bit of everything, and the cucumbers and onions start sharing their crisp, refreshing notes with the shrimp.

Step 2: Whisk the Creamy Dressing

In a separate small bowl, whisk together the sour cream, mayonnaise, fresh dill, lemon juice, lemon zest, garlic powder, salt, and black pepper. Stir until the mixture is completely smooth and the dill is evenly distributed. This dressing is what makes the Creamy Cucumber Shrimp Salad so irresistible—tangy, herby, and luxuriously creamy.

Step 3: Bring it All Together

Pour your creamy dressing over the shrimp, cucumber, and onion mixture. Gently toss everything together, being careful not to break up the shrimp. Every piece should be coated in that luscious dressing, so take your time folding it all together for the best flavor in every bite.

Step 4: Chill and Let Flavors Meld

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This not only chills the salad for a more refreshing experience, but it also gives the flavors time to mingle and deepen, making the Creamy Cucumber Shrimp Salad even more delicious when it’s time to serve.

How to Serve Creamy Cucumber Shrimp Salad

Garnishes

A sprinkle of extra fresh dill on top adds a burst of color and a fragrant, finishing touch. For a little extra brightness, try a few thin lemon slices or a light dusting of lemon zest right before serving—these make the salad look as vibrant as it tastes.

Side Dishes

This salad loves company! Serve it alongside warm, crusty bread to soak up every bit of creamy dressing, or offer it with crisp lettuce leaves for a refreshing, low-carb wrap. Fresh fruit salad or a simple quinoa pilaf also make lovely pairings if you’re planning a picnic spread or a light summer dinner.

Creative Ways to Present

For a fun twist, scoop the Creamy Cucumber Shrimp Salad into halved avocados or hollowed-out tomatoes for an elegant appetizer. It’s also gorgeous mounded onto a bed of greens or tucked into a croissant for a satisfying lunch. Let your creativity shine—this salad is endlessly versatile!

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Cucumber Shrimp Salad keeps beautifully in an airtight container in the refrigerator for up to two days. The flavors actually deepen as they sit, making the salad even tastier the next day. Give it a gentle stir before serving to redistribute the creamy dressing.

Freezing

Because of the creamy base and fresh cucumbers, freezing isn’t recommended—both the texture and freshness are best enjoyed right after chilling. If you’d like to prepare ahead, you can mix the shrimp and vegetables in advance and add the dressing right before serving.

Reheating

This salad is meant to be served chilled, so there’s no need to reheat. If it’s been in the fridge for a while, let it sit out for just a few minutes before serving so the flavors can wake up and the texture is just right.

FAQs

Can I use frozen shrimp for this salad?

Absolutely! Just thaw the shrimp completely, pat them dry, and make sure they’re fully cooked before adding them to the salad. Frozen shrimp are a convenient option and work wonderfully here.

What’s the best way to slice cucumbers for this salad?

Thin, even slices are ideal—they provide a delicate crunch without overpowering the shrimp. A mandoline or sharp knife works perfectly. If you want to get fancy, try a ribbon cut for extra flair!

Can I make Creamy Cucumber Shrimp Salad dairy-free?

Yes! Substitute the sour cream and mayonnaise with your favorite dairy-free alternatives. Coconut yogurt or vegan mayo can both create a deliciously creamy dressing without any dairy.

How long does Creamy Cucumber Shrimp Salad last in the fridge?

This salad is at its peak within the first two days. After that, the cucumbers may start to lose their crunch, so enjoy it fresh whenever possible for the best texture and flavor.

Is there a way to lighten up the dressing?

For a lighter take, swap the sour cream and mayonnaise for plain Greek yogurt. You’ll still get a creamy, tangy dressing with a little extra protein and fewer calories—win-win!

Final Thoughts

If you’re ready for a dish that’s as easy as it is irresistible, give this Creamy Cucumber Shrimp Salad a try. With its crisp veggies, tender shrimp, and bright, creamy dressing, it’s sure to bring a smile to your table—no matter the season. Enjoy every cool, herby bite!

Creamy Cucumber Shrimp Salad Recipe

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4.9 from 30 reviews

Author: admin
Total Time: 45 minutes (including chilling)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A refreshing and creamy cucumber shrimp salad combining tender cooked shrimp with crisp cucumbers and tangy red onion, all tossed in a dill-infused sour cream and mayonnaise dressing. Perfect for a quick, no-cook meal or appetizer, chilled to enhance its bright flavors.

Ingredients

Scale

Seafood and Vegetables

1 pound cooked shrimp, peeled and deveined
2 large cucumbers, thinly sliced
1/4 red onion, thinly sliced

Dressing

1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon fresh dill, chopped
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon garlic powder
Salt and black pepper, to taste

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Instructions

Combine Ingredients: In a large bowl, place the cooked shrimp, thinly sliced cucumbers, and red onion, mixing gently to combine the base of the salad.
Prepare Dressing: In a separate small bowl, whisk together the sour cream, mayonnaise, chopped dill, lemon juice, lemon zest, garlic powder, salt, and black pepper until the dressing is smooth and well blended.
Toss Salad: Pour the dressing over the shrimp and vegetable mixture and carefully toss everything together to evenly coat the ingredients with the creamy dressing.
Chill: Cover the bowl with plastic wrap or a lid, and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.
Serve: Serve the salad chilled, either on its own, with crusty bread, or on lettuce leaves for a lighter, low-carb option.

Notes

Substitute sour cream and mayonnaise with Greek yogurt for a lighter, tangier version.
Pairs well with crusty bread or can be served on lettuce leaves to keep it low-carb.
Ensure shrimp is properly peeled and deveined for the best texture and flavor.
Chilling the salad improves the melding of flavors, so don’t skip the refrigeration step.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American