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A cool, creamy, and refreshing shrimp salad with crisp cucumbers, red onion, fresh dill, parsley, and a tangy lemon dressing. Perfect for lunch, a light dinner, or a summer side dish. Serves 4–6. Prep time: 15 minutes. Chill time: 20–30 minutes. Total time: 35–45 minutes.
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Course: Dinner, Lunch, Salad, Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb cooked shrimp, peeled, deveined, and chilled
  • 2 large cucumbers, diced or sliced
  • 1/4 cup red onion, thinly sliced
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • 2 green onions, sliced, optional
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/4 cup mayonnaise
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/4 tsp salt, or to taste

Equipment

  • large mixing bowl
  • Small mixing bowl
  • whisk
  • Sharp kitchen knife
  • cutting board
  • Measuring Cups and Spoons
  • silicone spatula
  • Airtight storage container

Method
 

  1. Make sure the shrimp are fully cooked, peeled, deveined, and chilled. Cut larger shrimp into bite-sized pieces if necessary. Pat dry to remove excess moisture.
  2. Wash the cucumbers and dice them or slice into thin half-moons. Remove watery seeds if necessary, and pat dry.
  3. Thinly slice the red onion and optional green onions. Chop the fresh dill and parsley.
  4. Add the shrimp, cucumbers, red onion, dill, parsley, and optional green onions to a large mixing bowl.
  5. In a separate bowl, whisk together the Greek yogurt or sour cream, mayonnaise, fresh lemon juice, Dijon mustard, garlic powder, black pepper, and salt until smooth.
  6. Pour the creamy dressing over the shrimp and cucumber mixture. Gently fold until everything is evenly coated.
  7. Cover the mixing bowl and refrigerate for 20–30 minutes to allow the flavors to blend.
  8. Give the salad a gentle stir and serve chilled. Add extra fresh herbs or lemon wedges as optional garnishes.

Nutrition

Calories: 285kcalCarbohydrates: 10gProtein: 32gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 225mgSodium: 850mgPotassium: 570mgFiber: 1gSugar: 5gVitamin A: 90IUVitamin C: 12mgCalcium: 140mgIron: 1mg

Notes

Use fully cooked, chilled shrimp. Pat the shrimp and cucumbers dry to prevent a watery salad. English cucumbers work especially well because of their thin skins and fewer seeds. Choose plain Greek yogurt for a tangier, lighter dressing or sour cream for a richer version. Chill for 20–30 minutes before serving. For the best texture, enjoy within 24 hours. Store leftovers in an airtight container in the refrigerator at 40°F or below and use within two days if ingredients were fresh. Nutrition estimates assume four servings and plain nonfat Greek yogurt.

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