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A bowl of Creamy Shrimp Cucumber Salad garnished with fresh dill and lemon.

Creamy Cucumber Shrimp Salad

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Prep Time 15 minutes
Cook Time 0 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 lb 450g cooked shrimp, peeled and deveined
  • 2 large English cucumbers thinly sliced
  • 1/2 cup plain Greek yogurt
  • 1 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic minced
  • 1/4 cup fresh dill chopped
  • 1/2 tsp sea salt plus more for cucumbers
  • 1/4 tsp black pepper

Method
 

  1. Prep Cucumbers: Place sliced cucumbers in a colander and sprinkle with a pinch of salt. Let sit for 5-10 mins. Pat dry with paper towels.
  2. Make Dressing: In a medium bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic, dill, salt, and pepper.
  3. Combine: In a large bowl, toss the shrimp and cucumbers with the dressing until evenly coated.
  4. Chill: Refrigerate for at least 15 minutes before serving. Enjoy cold!

Notes

  • Dry Everything: Water is the enemy of this salad. Pat the shrimp and cucumbers extremely dry after prepping to keep the dressing thick and creamy.
  • Yogurt Tip: Use Plain Greek Yogurt specifically. Regular yogurt is too thin and will turn into a sauce rather than a creamy coating.
  • Chill Time: While you can eat it immediately, 20 minutes in the fridge allows the garlic and dill to infuse into the yogurt for much better flavor.
  • Shrimp Prep: If boiling your own shrimp, shock them in an ice bath immediately after cooking to ensure they stay "snappy" and don't overcook.
  • Herb Swap: If you aren't a fan of dill, fresh chives or mint provide a different but equally delicious Mediterranean profile.