Fill a medium saucepan with water. Add 1/4 teaspoon salt and bring to a boil.

Add the peeled and deveined shrimp. Cook for 2–3 minutes, until pink and opaque throughout and the internal temperature reaches 145°F.

Immediately transfer the cooked shrimp into ice water. Once cool, drain thoroughly and pat dry with paper towels.

Wash and slice the cucumbers into thin half-moons or bite-sized pieces. Thinly slice or finely dice the red onion. Place both in a large mixing bowl.

In a separate bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, garlic, chopped dill, parsley, paprika, the remaining 1/4 teaspoon salt, black pepper, and olive oil until smooth.

Add the cooled shrimp to the cucumbers and red onion. Pour the prepared creamy dressing over the ingredients.

Gently toss the salad with a large spoon or silicone spatula until the shrimp and vegetables are evenly coated.

Cover the bowl and refrigerate for 20–30 minutes to let the flavors blend.

Stir gently before serving, adjust seasoning if necessary, and garnish with additional fresh dill. Serve cold with lemon wedges.