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Creamy Cucumber Shrimp Salad with dill, cherry tomatoes, and Greek yogurt dressing in white bowl on marble surface

Creamy Cucumber Shrimp Salad

Emily Wilson
This Creamy Cucumber Shrimp Salad is a fresh, protein-packed seafood salad made with crisp cucumbers, tender shrimp, and a light Greek yogurt dressing. Perfect for summer salad recipes, low carb wraps, and healthy lunch recipes, it comes together in just 20 minutes and tastes even better after chilling.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 30 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4 bowls
Calories 320 kcal

Equipment

  • Large mixing bowl
  • Medium bowl
  • Sharp knife
  • Cutting Board
  • Skillet
  • Colander

Ingredients
  

Salad Ingredients

  • 1 lb Shrimp, peeled and deveined Cooked or raw for sauteing
  • 2 large Cucumbers Thinly sliced
  • 1 cup Cherry tomatoes Halved
  • 0.5 medium Red onion Thinly sliced
  • 1 whole Avocado Diced
  • 2 tbsp Fresh dill Chopped
  • 2 tbsp Fresh parsley Chopped
  • to taste Salt and black pepper

Greek Yogurt Dressing

  • 0.5 cup Plain Greek yogurt
  • 2 tbsp Mayonnaise Optional for extra creaminess
  • 2 tbsp Fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 clove Garlic Finely grated
  • 1 tsp Honey
  • to taste Salt and pepper

Instructions
 

  • Place sliced cucumbers in a colander and sprinkle lightly with salt. Let sit for 10 minutes to release excess moisture, then pat dry with paper towels.
  • If using raw shrimp, heat olive oil in a skillet over medium high heat and cook shrimp for 1 to 2 minutes per side until pink and opaque. Remove from heat and let cool completely.
  • In a medium bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic, honey, salt, and pepper until smooth and creamy.
  • In a large mixing bowl, combine cucumbers, shrimp, cherry tomatoes, red onion, avocado, dill, and parsley.
  • Pour the dressing over the salad and gently fold until evenly coated. Avoid overmixing to keep shrimp tender and avocado intact.
  • Cover and refrigerate for at least 30 minutes before serving to allow flavors to develop.

Notes

For a lighter version, use only Greek yogurt and omit mayonnaise. This salad works beautifully in low carb wraps or lettuce cups. Store in an airtight container in the refrigerator for up to 2 days. Do not freeze, as cucumbers and shrimp lose texture when thawed.
Nutrition Facts:
.Calories: 320 kcal 
.Carbohydrates: 14 g 
.Protein: 28 g 
.Total Fat: 17 g 
.Saturated Fat: 4 g 
.Cholesterol: 170 mg 
.Sodium: 520 mg 
.Potassium: 420 mg 
.Fiber: 3 g 
.Sugar: 6 g 
.Vitamin A: 850 IU 
.Vitamin C: 18 mg 
.Calcium: 180 mg 
.Iron: 2 mg