Name: Shrimp and Cucumber Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 lb (453.59 g) cooked shrimp; 1 large (280 g) cucumber; 2 green onions, chopped; 1/4 cup (11.75 g) fresh dill, chopped; 2 cloves garlic, minced; 1/4 cup (56 g) mayonnaise; 2 tablespoons (30.43 g) lemon juice; 1 tablespoon (15.22 g) Dijon mustard; Salt and pepper, to taste

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Cool, crisp, and delightfully creamy, this Shrimp and Cucumber Salad is the perfect dish for warm-weather meals. With tender chopped shrimp, refreshing cucumber, and a bright lemon-dill dressing, it’s a flavorful, protein-rich option that comes together in just minutes. Ideal for quick lunches, picnic baskets, or light summer dinners, this salad is as easy as it is delicious. Shrimp and Cucumber Salad

Why You’ll Love This Recipe

This shrimp and cucumber salad is a go-to favorite for so many reasons:

Refreshing and light, yet satisfying
High in protein and low in carbs
Ready in just 10 minutes with no cooking required
Perfect make-ahead option for meal prep or gatherings
Versatile as a side dish, lunch, or even a lettuce wrap filling
Bursting with lemon, dill, and garlic for vibrant flavor

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb (453.59 g) cooked shrimp
1 large (280 g) cucumber
2 green onions, chopped
1/4 cup (11.75 g) fresh dill, chopped
2 cloves garlic, minced
1/4 cup (56 g) mayonnaise
2 tablespoons (30.43 g) lemon juice
1 tablespoon (15.22 g) Dijon mustard
Salt and pepper, to taste

Directions

Cut the cucumber lengthwise into quarters, then slice into 1/4-inch pieces. Place into a large mixing bowl.
Remove tails from the shrimp if needed and chop into bite-sized pieces. Add to the bowl with cucumber.
Add the chopped green onions, dill, minced garlic, mayonnaise, lemon juice, and Dijon mustard.
Mix thoroughly until the shrimp and cucumber are evenly coated in the dressing.
Season to taste with salt and pepper.
Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Calories: 209 kcal per serving

Variations

Greek Style: Add crumbled feta cheese and a few kalamata olives for a Mediterranean twist.
Avocado Boost: Stir in cubed avocado for extra creaminess and healthy fats.
Spicy Kick: Add a pinch of crushed red pepper or a dash of hot sauce to the dressing.
Yogurt Dressing: Replace half or all of the mayo with plain Greek yogurt for a lighter version.
Lettuce Cups: Spoon the salad into romaine or butter lettuce leaves for a handheld option.
Extra Veggies: Add chopped celery, cherry tomatoes, or radishes for more crunch and color.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating: This salad is best served cold or at room temperature. Do not heat.

Make-Ahead Tip: Mix the dressing and prep the shrimp and vegetables in advance. Combine just before serving for the freshest flavor and texture.

FAQs

Can I use frozen shrimp?

Yes, just thaw completely and pat dry before chopping and adding to the salad.

Do I need to peel the cucumber?

No, but you can if preferred. Leaving the skin on adds texture and nutrients.

Can I make this salad dairy-free?

Yes, this recipe is naturally dairy-free as written.

Is there a mayo-free version?

You can use plain Greek yogurt or a blend of yogurt and olive oil for a lighter, mayo-free version.

What shrimp size works best?

Medium to large shrimp are ideal—chop into bite-sized pieces for easy eating.

Can I use dried dill?

Fresh dill is best for flavor, but you can substitute with 1–2 teaspoons of dried dill if needed.

How long will this salad last?

It’s best within 24–48 hours. Store in the fridge and stir before serving.

Can I use lime juice instead of lemon?

Yes, lime juice works well and adds a slightly different citrus note.

What can I serve this salad with?

Serve on its own, with crackers, over greens, or in lettuce wraps for a refreshing light meal.

Is this salad keto-friendly?

Yes, it’s low in carbs and high in protein, making it a great keto meal option.

Conclusion

This Shrimp and Cucumber Salad is a fast, fresh, and flavorful dish that fits right into any warm-weather meal plan. With minimal prep, wholesome ingredients, and a zesty lemon-dill dressing, it’s a versatile and reliable recipe to keep in your rotation. Whether you’re hosting a picnic or just want a quick weekday lunch, this salad is cool, creamy, and completely satisfying.

Jessica