There’s something magical about the first warm days of spring. The kind of days that make you want to throw open every window, breathe in the sunshine, and crave something fresh and light on your plate. That’s exactly where this Shrimp Cucumber Salad with Creamy Lemon Dill Dressing comes in.

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This salad has become a spring and summer staple in my house—not just because it’s easy, but because it brings together bright, fresh flavors that feel like a breath of fresh air. It reminds me of the seaside trips my family used to take when I was younger. We’d always have chilled shrimp at some point, usually on a patio overlooking the water, and it always felt like the peak of luxury—simple, delicious, and effortlessly elegant.

The crisp crunch of cucumber, the coolness of fresh herbs, and the soft, sweet shrimp all come together in a creamy, lemony dressing that’s light but still satisfying. It’s the kind of dish that works equally well for a quick lunch on the porch or an easy dinner with friends, maybe with a loaf of crusty bread on the side.

Plus, it’s the kind of recipe that makes you feel like you’re doing something good for yourself—without sacrificing flavor. Whether you’re eating low-carb, gluten-free, or just looking for a fresh idea for your meal rotation, this one checks all the boxes.

Why You’ll Love This Recipe:

Bright, fresh flavors: Cucumber, dill, lemon, and shrimp are a match made in heaven.
Quick and easy: Ready in less than 30 minutes from start to finish.
Perfect for warm weather: It’s chilled, light, and refreshing.
Great for meal prep: Make a batch and enjoy it over a couple of days.
Nutritious and satisfying: High-protein, low-carb, and packed with vitamins.

INGREDIENTS YOU’LL NEED:

1 pound cooked shrimp (peeled and deveined)
1 large English cucumber, thinly sliced
1 small red onion, thinly sliced
¼ cup fresh dill, chopped
⅓ cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
Salt and pepper to taste

HOW TO MAKE SHRIMP CUCUMBER SALAD WITH CREAMY LEMON DILL DRESSING:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prep your ingredients
Start by patting the cooked shrimp dry with paper towels—this helps the dressing stick better. Slice the cucumber into thin half-moons (if you’re using an English cucumber, you don’t need to peel it), and thinly slice the red onion. Chop your fresh dill finely, so it blends nicely into the dressing.

Step 2: Make the creamy dressing
In a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, lemon zest, and a good pinch of salt and pepper. Taste and adjust seasoning—maybe a touch more lemon if you like it extra tangy, or more dill for that herby punch.

Step 3: Toss the salad
In a large mixing bowl, combine the shrimp, cucumber, red onion, and dill. Pour the creamy dressing over everything and gently toss until everything is well-coated. You don’t want to mash the shrimp or bruise the cucumbers, so be gentle.

Step 4: Chill and serve
Let the salad sit in the fridge for at least 15–20 minutes before serving. This gives the flavors a chance to mingle and settle into each other. Serve chilled, garnished with a little extra dill or lemon zest if you’re feeling fancy.

HELPFUL TIPS:

Use fresh or frozen shrimp: If you’re using frozen, make sure to thaw them fully and pat them dry.
Slice thin for best texture: Thin cucumber and onion slices make the salad feel more delicate and balanced.
Adjust herbs to your taste: Not a dill fan? You could swap in parsley or a touch of chives.
Make ahead: This salad actually gets better after a few hours in the fridge. Just give it a stir before serving.
Serving ideas: Serve it in lettuce cups, on toasted sourdough, or over mixed greens for a heartier meal.

DETAILS:

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Salad
Method: No-cook
Cuisine: American
Diet: Gluten-Free, Low-Carb

NOTES:

If you’re serving this for a gathering, you can easily double the recipe. It holds up well and can be made a few hours in advance—just store it covered in the fridge until you’re ready to serve.

NUTRITIONAL INFORMATION: (Per serving, estimated)

Calories: 200
Protein: 22g
Carbohydrates: 6g
Fiber: 1g
Fat: 10g
Sugar: 3g

FREQUENTLY ASKED QUESTIONS:

Can I use canned shrimp instead of fresh or frozen?
You can, but fresh or frozen shrimp will give you the best texture and flavor. If using canned, drain and rinse them well.

How long does this salad last in the fridge?
Up to 3 days! Just store it in an airtight container and stir before serving.

Can I make this dairy-free?
Yes! Swap the Greek yogurt and mayo for dairy-free versions. Just make sure they’re unsweetened.

What if I don’t like raw onion?
Try soaking the sliced onions in cold water for 10 minutes to mellow out their sharpness, or simply leave them out.

STORAGE INSTRUCTIONS:

Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best served chilled, so no need to reheat—just stir and enjoy straight from the fridge.

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CONCLUSION

This Shrimp Cucumber Salad with Creamy Lemon Dill Dressing is one of those recipes that feels like sunshine in a bowl—cool, refreshing, and bursting with flavor. Whether you’re serving it up for lunch on the patio or prepping it for a week of healthy meals, it’s sure to become a regular in your warm-weather rotation. It’s proof that simple ingredients, when paired thoughtfully, can create something really special. Give it a try—you might just find your new favorite salad.

Shrimp Cucumber Salad with Creamy Lemon Dill Dressing