Cucumber Shrimp Salad

Cucumber Shrimp Salad is cool, crisp, creamy, and exactly the kind of meal that feels right on a warm day. Plump shrimp, crunchy cucumbers, celery, green onions, and fresh herbs get tossed in a bright lemon dressing with just enough richness to make every bite feel satisfying.

Dill and parsley keep the flavor fresh, while Dijon and capers add a little savory zip. The cucumbers are salted first, so the dressing stays thick and creamy instead of turning watery.

Serve it tucked into lettuce cups, spooned over greens, or piled onto toasted sourdough for an easy lunch. It also works beautifully for brunch or a light dinner when you want something simple but still special. The best part? It tastes polished, yet comes together without much effort. Some salads politely sit on the table. This one tends to disappear.

Recipe Yield: 4 servings

INGREDIENTS

1 lb cooked small or medium shrimp, peeled, deveined, tails removed
4 mini cucumbers, quartered lengthwise and sliced
1 large celery rib, finely diced
3 green onions, thinly sliced
3 tbsp chopped fresh dill
2 tbsp chopped fresh parsley
1 tbsp drained capers, finely chopped
1/3 cup plain Greek yogurt
1/4 cup mayonnaise
1 1/2 tbsp fresh lemon juice
1 tsp finely grated lemon zest
1 tsp Dijon mustard
1 tsp honey
1/4 tsp garlic powder
1/2 tsp kosher salt, divided
1/4 tsp black pepper

INSTRUCTIONS

1. Drain the cucumbers:
Place the cucumbers in a colander and toss with 1/4 tsp salt. Rest for 10 minutes, then pat thoroughly dry.

2. Prepare the shrimp:
Pat the shrimp thoroughly dry. Leave the small shrimp whole so they remain plump and visible throughout the salad.

3. Make the dressing:
Whisk the Greek yogurt, mayonnaise, lemon juice, lemon zest, Dijon, honey, garlic powder, remaining salt, and pepper until smooth.

4. Assemble the salad:
Add the shrimp, cucumbers, celery, green onions, dill, parsley, and capers to a large bowl.

5. Toss and chill:
Add the dressing and gently toss until evenly coated. Refrigerate for 15–20 minutes, then taste and adjust the seasoning before serving.

Helpful Tips to Perfect This Recipe

• Choose small shrimp: Small cooked shrimp can remain whole, giving the salad the shrimp-filled appearance. If using larger shrimp, cut each into two or three pieces.
• Remove excess moisture: Salting and drying the cucumbers keeps the dressing creamy. Pat the shrimp thoroughly dry as well.
• Fold gently: Small shrimp are delicate, so use a wide spoon or silicone spatula and toss only until coated.
• Serve freshly chilled: Cucumber Shrimp Salad has its best texture on the day it is assembled. Refrigerate leftovers for up to 24 hours.