Creamy Shrimp Salad with Cucumber & Dill

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Difficulty: Easy
Servings: 4
Intensity: Low effort, minimal cooking required.

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Ingredients

For the Shrimp

• 1 pound (450g) raw medium shrimp, peeled and deveined (tail-on or tail-off)

• 1 tablespoon olive oil

• ½ teaspoon garlic powder

• ½ teaspoon paprika

• Salt and freshly ground black pepper, to taste

For the Salad

• 1 large English cucumber (or 2-3 Persian cucumbers), finely diced

• ¼ cup (15g) fresh dill, finely chopped, plus more for garnish

• ¼ cup (35g) finely diced red onion

• 1 stalk celery, finely diced (optional, for extra crunch)

• 1 lemon, zested and juiced (divided)

For the Creamy Dressing

• ½ cup (120g) plain Greek yogurt (full-fat or 2% recommended)

• 2 tablespoons mayonnaise

• 1 tablespoon Dijon mustard

• 1 teaspoon honey or maple syrup

• Salt and freshly ground black pepper, to taste

For Serving

• Butter lettuce leaves, endive spears, or as a sandwich/wrap filling

• Sliced avocado (optional)

• Extra lemon wedges

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Instructions

Step 1: Cook the Shrimp

1. Pat the shrimp dry with paper towels and place them in a bowl. Toss with olive oil, garlic powder, paprika, and a generous pinch of salt and pepper.

2. Heat a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for 1-2 minutes per side, until they are pink, opaque, and cooked through. Do not overcrowd the pan; work in batches if necessary.

3. Transfer the cooked shrimp to a plate and let them cool completely. Once cool, chop into bite-sized pieces if desired.

Step 2: Prepare the Vegetables & Dressing

1. While the shrimp cools, prepare the vegetables. Finely dice the cucumber, red onion, celery (if using), and fresh dill. Place them all in a large mixing bowl.

2. Add the zest of the entire lemon to the bowl with the vegetables.

3. In a separate small bowl, make the dressing. Whisk together the Greek yogurt, mayonnaise, Dijon mustard, honey, and 2 tablespoons of fresh lemon juice until smooth and creamy. Season with salt and pepper.

Step 3: Assemble the Salad

1. Add the completely cooled shrimp to the bowl with the diced vegetables and dill.

2. Pour the creamy dressing over the shrimp and vegetable mixture.

3. Using a spatula or large spoon, gently fold everything together until evenly coated. Be careful not to overmix.

Step 4: Chill and Serve

1. For the best flavor, cover the bowl and refrigerate the salad for at least 15-20 minutes to allow the flavors to meld. This step is optional but recommended.

2. Just before serving, taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice if needed.

3. To Serve: Spoon the creamy shrimp salad onto a bed of butter lettuce leaves or endive spears for a light, low-carb option. It’s also excellent in a croissant, pita pocket, or whole-grain wrap. Garnish with extra fresh dill and serve with lemon wedges on the side.

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Notes & Tips

• Shrimp Options: To save time, you can use pre-cooked shrimp. Thaw completely, pat dry, and skip the cooking step. For the best flavor, however, seasoning and quickly cooking raw shrimp is recommended.

• Make it Lighter: Substitute the mayonnaise with an equal amount of additional Greek yogurt.

• Make it Dairy-Free: Use a dairy-free, unsweetened yogurt alternative.

• Cucumber Prep: If using a standard cucumber, consider seeding it first to prevent the salad from becoming too watery.

• Make-Ahead: This salad can be made up to one day in advance. Store covered in the refrigerator. Add any delicate greens just before serving.

• Flavor Boost: A tablespoon of fresh chopped chives or tarragon makes a lovely addition.

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Nutrition Information (Per Serving, approximately 1 cup)

• Calories: 220 kcal

• Total Fat: 11g

• Saturated Fat: 2g

• Cholesterol: 185mg

• Sodium: 450mg (varies based on seasoning)

• Total Carbohydrates: 8g

• Dietary Fiber: 1g

• Sugars: 5g

• Protein: 22g