This refreshing Creamy Dill Shrimp and Cucumber Salad combines succulent, tender shrimp with crisp cucumber chunks, all enveloped in a tangy, herb-infused dressing. Each bite offers the perfect balance of textures—the meaty pop of the shrimp, the cool crunch of cucumber, and the silky richness of the creamy dill sauce. Ready in under 30 minutes and requiring minimal cooking, this versatile dish works beautifully as an elegant appetizer, light lunch, or side dish that’s particularly welcome during warm weather. Simple yet sophisticated, it’s the ideal make-ahead option for everything from summer picnics to holiday gatherings.

Why You’ll Love This Recipe

Quick preparation: Ready in just 25 minutes with minimal cooking
Make-ahead friendly: Tastes even better after flavors have melded
Light yet satisfying: Provides protein without heaviness
Versatile serving options: Works as appetizer, main dish, or side
Refreshing flavor profile: Herb-forward with bright notes of lemon and dill
Crowd-pleasing appeal: Sophisticated enough for adults yet accessible for most palates

Ingredients

For the Shrimp

Medium shrimp – Provides the sweet, tender protein foundation
Salt – Enhances the natural flavors of the shrimp
Lemon juice – Adds brightness and helps maintain shrimp’s texture
Old Bay seasoning (optional) – Contributes classic seafood flavor

For the Creamy Dill Dressing

Mayonnaise – Creates the creamy base of the dressing
Sour cream – Adds tanginess and lightens the texture
Fresh dill – The signature herb that defines this dish
Lemon juice – Provides essential acidity that balances the richness
Garlic – Adds subtle aromatic depth
Dijon mustard – Contributes complexity and helps emulsify the dressing
Black pepper – Adds gentle heat
Salt – Balances and enhances all flavors
Greek yogurt (optional) – Can replace some of the mayo/sour cream for a lighter version

For the Salad

English cucumber – Provides refreshing crunch and mild flavor
Green onions – Adds a mild onion flavor without overpowering
Fresh dill (additional) – For garnish and enhanced flavor
Lemon zest – Brightens the entire dish with aromatic citrus notes

Step-by-Step Instructions

Preparing the Shrimp

Start with 1 pound of medium shrimp (31-40 count per pound). If purchasing frozen shrimp, thaw them completely in the refrigerator overnight or in a colander under cold running water for a quicker option. Look for shrimp that are already deveined to save preparation time, though peeled shrimp with tails on or off both work well for this recipe.

Once thawed, peel the shrimp if they still have shells. You can choose to leave the tails on for visual appeal or remove them for easier eating—this is purely preference. Rinse the peeled shrimp under cold water and pat thoroughly dry with paper towels. Proper drying is important to avoid diluting the eventual dressing.

To cook the shrimp, bring a large pot of water to a boil. Add 1 tablespoon of salt and, if desired, 1 tablespoon of fresh lemon juice to the water. The lemon helps maintain the shrimp’s texture and brightens their flavor. For additional flavor, you can also add 1 teaspoon of Old Bay seasoning to the water, though this is optional.

Once the water is at a rolling boil, add the prepared shrimp and cook just until they turn pink and opaque, about 2-3 minutes. Be careful not to overcook them, as they can quickly become tough and rubbery. The shrimp are done when they form a “C” shape; if they curl into an “O” shape, they’ve cooked too long.

Immediately drain the shrimp in a colander and transfer them to a bowl of ice water to stop the cooking process. This “shocking” step is crucial for maintaining their tender texture. Allow them to cool in the ice bath for 1-2 minutes, then drain thoroughly and pat dry with paper towels.

If the shrimp are large, cut them into bite-sized pieces. For medium or small shrimp, leave them whole. Place the prepared shrimp in a large bowl and refrigerate while preparing the remaining ingredients.

Making the Creamy Dill Dressing

In a medium bowl, combine ½ cup of mayonnaise and ¼ cup of sour cream. These create the creamy base of the dressing. For a lighter version, you can substitute part or all of the sour cream with Greek yogurt, which adds protein while reducing fat.

Add ¼ cup of fresh dill, finely chopped. Fresh dill is strongly preferred for its vibrant flavor, but if unavailable, 1 tablespoon of dried dill can be substituted. The dill provides the signature flavor of this dish, so be generous.

Add 2 tablespoons of fresh lemon juice, 1 clove of minced garlic (or ½ teaspoon garlic powder for a milder flavor), 1 teaspoon of Dijon mustard, ½ teaspoon of freshly ground black pepper, and ¼ teaspoon of salt to the dressing base.

Whisk all dressing ingredients together until smooth and well combined. The dressing should have a pale green tint from the dill and a consistency that coats the back of a spoon. If too thick, thin with a little additional lemon juice or a splash of milk until it reaches your desired consistency. Taste and adjust seasoning, adding more salt, pepper, or lemon juice as needed.

Cover the dressing and refrigerate for at least 15 minutes to allow the flavors to meld while you prepare the cucumber. This resting period is important for the dried herbs to rehydrate and for the flavors to fully develop.

Preparing the Cucumber and Assembling the Salad

Choose 1 large English cucumber (sometimes called hothouse or seedless cucumber). English cucumbers are preferred for their thinner skin, fewer seeds, and less bitter flavor, but regular cucumbers can also be used if peeled and seeded.

Wash the cucumber thoroughly. For English cucumbers, peeling is optional as the skin is thin and adds nice color to the dish. If using regular cucumbers, it’s best to peel them to remove the waxy, sometimes bitter skin.

Cut the cucumber in half lengthwise, and if using a regular cucumber with many seeds, scrape out the seeds with a spoon. Then cut the cucumber into bite-sized pieces, approximately ½-inch cubes. The uniform size ensures each bite has a good balance of cucumber and shrimp.

Place the cucumber pieces in a colander and sprinkle with ¼ teaspoon of salt. Toss gently and let stand for 5-10 minutes. This step draws out excess moisture from the cucumber, preventing it from watering down the dressing later. After salting, pat the cucumber pieces dry with paper towels.

Thinly slice 3-4 green onions, using both the white and light green parts for the best flavor balance. These add a mild onion flavor that complements the shrimp without overpowering the delicate flavors.

Remove the shrimp from the refrigerator and add the cucumber pieces and sliced green onions to the bowl. Pour the prepared dressing over the ingredients and fold gently with a rubber spatula until everything is evenly coated. Be careful not to stir too vigorously, which could break up the shrimp.

For the finishing touch, add the zest of one lemon and an additional 1 tablespoon of fresh chopped dill to the salad. Fold these in gently to incorporate. The lemon zest adds bright aromatic notes while the fresh dill reinforces the herb flavor and adds visual appeal.

Serving and Presentation

Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to fully meld. This salad actually improves with a bit of time, making it an excellent make-ahead option. It can be prepared up to 24 hours in advance and kept refrigerated.

When ready to serve, give the salad a gentle stir to redistribute the dressing. Taste and adjust seasoning if necessary with additional salt, pepper, or lemon juice.

For an elegant presentation, serve the salad in a glass bowl that showcases the pink shrimp and green cucumber. Alternatively, spoon it into individual serving cups or martini glasses for an impressive appetizer presentation.

Garnish with additional fresh dill sprigs, a twist of lemon, or a sprinkle of paprika for color. For a more substantial meal, serve over a bed of butter lettuce leaves or with slices of crusty bread on the side.

This salad is best enjoyed cold and makes a perfect light lunch, dinner starter, or side dish for grilled meats in warmer weather.

Pro Tips

Cook shrimp with their shells on for more flavor, then peel after cooling
Salt and drain cucumber to prevent a watery salad
For best flavor, make at least 2 hours ahead to allow flavors to meld
Use a microplane for finest lemon zest incorporation
Reserve a few whole shrimp and dill sprigs for garnish on top
For a smoky variation, use grilled shrimp instead of boiled
Choose larger shrimp (21-25 count) for a more elegant presentation

Variations and Creative Ideas

This versatile recipe can be adapted in numerous ways:

Mediterranean Inspired Version

Transform this into a Mediterranean-style dish by adding ½ cup of crumbled feta cheese, ¼ cup of pitted and halved kalamata olives, and ½ cup of diced bell peppers (preferably red for color contrast). Replace half the dill with fresh mint and add 1 teaspoon of dried oregano to the dressing. Finish with a drizzle of good quality olive oil and a sprinkle of sumac for an authentic touch.

This variation creates a more robust salad with the salty punch of feta and olives complementing the sweet shrimp. The bell peppers add crunch and vitamin C, while the herbs create a distinctly Mediterranean flavor profile. Serve with warm pita bread for a complete light meal or as part of a mezze platter.

Asian Fusion Adaptation

Create an Asian-inspired version by replacing the dill with cilantro and mint, and adding 1 tablespoon of grated ginger to the dressing. Substitute the lemon juice with lime juice and add 1 tablespoon of fish sauce and 1 teaspoon of honey for a sweet-savory balance. Add ½ cup of thinly sliced snow peas, ¼ cup of shredded carrots, and 2 tablespoons of toasted sesame seeds for texture and nutrition.

This variation offers bright, vibrant flavors with a distinct Asian flair. The ginger and fish sauce provide depth while the fresh herbs and vegetables create layers of texture and flavor. Serve in lettuce cups for an elegant appetizer or over rice noodles for a more substantial meal.

Avocado Shrimp Cucumber Salad

Enhance the creaminess by adding 1 ripe avocado, diced into chunks similar in size to the cucumber pieces. Add ¼ cup of diced red onion instead of green onions for more assertive flavor and color contrast. Include ½ cup of halved cherry tomatoes for bursts of juicy sweetness. For the dressing, add 2 tablespoons of chopped cilantro and a pinch of cayenne pepper for subtle heat.

This variation creates a more substantial salad with the rich, buttery texture of avocado complementing the crisp cucumber and tender shrimp. The addition of tomatoes brightens the dish while the hint of heat from cayenne adds complexity. This version makes an excellent stuffing for wraps or topping for crostini.

Scandinavian Style

Give this salad a Nordic twist by adding 2 tablespoons of capers, 1 thinly sliced apple (preferably Granny Smith for tartness), and ¼ cup of chopped fresh fennel bulb. Replace half the mayonnaise with crème fraîche for tangy richness, and add 1 tablespoon of whole grain mustard to the dressing. Garnish with fresh dill flowers if available and serve with dense rye bread on the side.

This sophisticated variation plays on traditional Scandinavian flavor combinations where dill and seafood are staples. The apple provides crisp sweetness while the fennel adds delicate anise notes that complement the dill beautifully. The capers contribute briny pops of flavor that enhance the shrimp.

Serving Suggestions

This versatile salad can be presented in various ways:

As an Appetizer: Serve small portions in cocktail glasses or on endive leaves for an elegant starter that sets the tone for a special meal. For a cocktail party, offer it with decorative toothpicks for easy eating.

For Lunch: Create a more substantial meal by serving a larger portion over a bed of mixed greens or alongside avocado halves for added healthy fats. Include a slice of artisanal bread or a few quality crackers on the side.

In a Sandwich: Use as a sophisticated filling for croissants, brioche rolls, or wrapped in lavash for a delicious hand-held option. Add some butter lettuce for additional crunch and freshness.

Part of a Seafood Spread: Include this salad as part of a larger seafood-themed buffet alongside smoked salmon, crab cakes, and seafood chowder for a special occasion or holiday gathering.

For Brunch: Serve alongside bagels and cream cheese for a refreshing option that complements richer breakfast foods. The bright flavors offer a pleasant contrast to traditional brunch fare.

Summer Entertaining: For outdoor gatherings or picnics, present in a large glass bowl nestled in a larger bowl of ice to keep it properly chilled. Offer it with a variety of other cold salads for a refreshing summer spread.

Storage and Reheating Advice

This salad is designed to be served cold and actually improves with some time for the flavors to meld:

Refrigeration: Store in an airtight container in the refrigerator for up to 2 days. The flavor will actually improve after a few hours as the ingredients marry, making this an excellent make-ahead option. However, beyond 2 days, the cucumber may release too much water and the shrimp might become tough.

Freezing: Not recommended. The cucumber would become mushy upon thawing, and the creamy dressing would likely separate, compromising both texture and flavor.

Make-Ahead Tips: If preparing in advance for a party or gathering, you can cook the shrimp and prepare the dressing up to 2 days ahead, storing them separately. Cut the cucumber and green onions up to 24 hours in advance, storing them in sealed containers lined with paper towels to absorb excess moisture. Combine all components up to 4 hours before serving for optimal texture and flavor.

Serving After Storage: When ready to serve after refrigeration, give the salad a gentle stir to redistribute the dressing, which may have settled. If the salad seems dry, you can refresh it with a small dollop of sour cream or a squeeze of lemon juice folded in gently.

Travelling With The Salad: If taking to a potluck or picnic, transport in a cooler with ice packs to maintain food safety. Consider bringing the garnishes separately to add just before serving for the freshest presentation.

Refreshing Leftovers: If the salad has been sitting for more than a day, brighten it up with a small squeeze of fresh lemon juice and a sprinkle of fresh herbs just before serving again.

Frequently Asked Questions

Can I use frozen cooked shrimp? Yes, for convenience, you can use frozen cooked shrimp that has been properly thawed overnight in the refrigerator. Rinse under cold water and pat dry thoroughly before using. While the flavor won’t be quite as fresh as cooking your own, it’s a practical time-saving option.

How can I make this recipe lighter? For a lighter version, replace some or all of the mayonnaise and sour cream with Greek yogurt. This substitution reduces the calorie and fat content while adding protein. You can also increase the ratio of cucumber to shrimp for a lower-calorie-per-serving option without sacrificing volume.

My cucumber released a lot of water and diluted the dressing. How can I prevent this? To prevent a watery salad, don’t skip the step of salting the cucumber and letting it drain before adding to the salad. Additionally, you can remove the seeds (which contain much of the moisture) before dicing. If your salad still becomes watery after storing, simply drain off the excess liquid and add a small amount of fresh dressing.

Can I add other vegetables to this salad? Absolutely! While the classic version focuses on cucumber, you can add diced bell peppers, halved cherry tomatoes, blanched asparagus pieces, or avocado chunks for variety and additional nutrition. Just consider the moisture content of anything you add and adjust preparation methods accordingly.

Is there a dairy-free option for the dressing? Yes, you can create a dairy-free version by using a plant-based mayonnaise and either dairy-free yogurt or additional mayonnaise in place of the sour cream. The flavors of dill, lemon, and garlic will still shine through beautifully in a dairy-free preparation.