Cucumber Shrimp Salad

Update : March 7, 2026

why make this recipe

This salad is light, fresh, and quick. It uses simple ingredients you can find in any store. It is healthy and good for lunch or a light dinner. The flavors are bright from lime and herbs. The yogurt gives a mild creaminess without heavy sauce.

introduction

Cucumber Shrimp Salad is a cool mix of crunchy cucumber and tender shrimp. The salad tastes clean and refreshing. You can make it fast and eat it alone or on lettuce leaves. It works well for warm days or when you want something simple and healthy.

how to make Cucumber Shrimp Salad

Ingredients :
1 pound shrimp, peeled and deveined, 2 cucumbers, diced, 1/4 cup green onions, sliced, 1/4 cup fresh herbs (such as cilantro or parsley), 1/2 cup Greek yogurt, 2 tablespoons lime juice, Salt and pepper to taste, Optional: Lettuce leaves for serving

Directions :

In a large bowl, combine the diced cucumbers, green onions, and fresh herbs.
In a separate bowl, mix together the Greek yogurt, lime juice, salt, and pepper to create the dressing.
Cook the shrimp in a skillet until pink and opaque, then let cool.
Combine the shrimp with the cucumber mixture, then fold in the dressing until well combined.
Serve on lettuce leaves if desired.

how to serve Cucumber Shrimp Salad

Serve the salad chilled or at room temperature. Spoon it into a bowl or place it on fresh lettuce leaves for a crisp base. You can also put it in a sandwich or wrap for a light meal.

how to store Cucumber Shrimp Salad

Put the salad in an airtight container. Keep it in the fridge for up to 2 days. Do not leave it out at room temperature for more than 2 hours. If the salad seems watery after storage, drain a little liquid before serving.

tips to make Cucumber Shrimp Salad

Use fresh shrimp for best taste, or thaw frozen shrimp fully before cooking.
Pat the shrimp and cucumbers dry to keep the salad from getting too watery.
Taste the dressing and add more lime or salt if needed.
Chop herbs fine so they mix well.
Cool the shrimp before adding to the salad to keep the dressing from thinning.

variation (if any)

Add diced avocado for creaminess.
Use dill or mint instead of cilantro or parsley for a different herb flavor.
Swap Greek yogurt for plain yogurt or a dairy-free yogurt if you need a non-dairy option.
Add a small diced jalapeño for mild heat.

FAQs (minimum three FAQ)

Q: Can I use pre-cooked shrimp?
A: Yes. If you use pre-cooked shrimp, just thaw and rinse, then add to the salad.

Q: Can I make this salad ahead of time?
A: You can make it a few hours ahead and keep it chilled. It is best eaten within 2 days.

Q: Is this salad good for meal prep?
A: Yes. Pack the salad in portion containers and keep lids on. Add lettuce when ready to eat so it stays crisp.

Q: Can I add other vegetables?
A: Yes. Tomatoes, bell peppers, or radishes work well.

Q: Is this recipe low in calories?
A: It can be, especially with plain Greek yogurt and a light hand on dressing. Shrimp is a lean protein.

Conclusion

For a simple recipe with a creamy, herby dressing, try a version from Creamy Cucumber Shrimp Salad Recipe – The Kitchn for more ideas. For another take with step-by-step photos, see Cucumber Shrimp Salad – Downshiftology.