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Introduction
There’s something so refreshing about a cool, creamy salad—especially when it’s hot outside or you just don’t feel like turning on the stove. This Creamy Cucumber Shrimp Salad is light, satisfying, and perfect for anyone on a keto lifestyle. Juicy shrimp, crisp cucumbers, and a tangy, herbed dressing come together in this no-fuss recipe that’s as beautiful as it is delicious. It’s packed with protein, full of healthy fats, and ridiculously easy to toss together. Whether you’re meal-prepping for the week or looking for a quick lunch or dinner idea, this salad checks all the boxes.
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Why You’ll Love This Recipe
This salad is a keto dream—it’s low in carbs, high in protein, and full of flavor. The shrimp adds that rich seafood taste while keeping it lean, and the cucumbers bring a satisfying crunch. The creamy dressing, made with sour cream or Greek yogurt and just the right touch of garlic and lemon, ties everything together beautifully. It’s quick to make (about 15 minutes!), doesn’t require fancy ingredients, and is perfect for summer or anytime you want something light yet filling. Bonus: it’s totally meal-prep friendly.
My Personal Experience
I first made this salad on a day when I was short on time but craving something fresh and savory. I had a bag of frozen shrimp, a cucumber in the fridge, and a craving for something creamy but not too heavy. I threw it all together with a tangy garlic-lemon dressing and added some dill on a whim—and it totally hit the spot. It’s now one of those go-to recipes I make over and over, especially when I want something that tastes like summer but still fits perfectly into my keto goals.
Required Equipment
Mixing Bowl
You’ll need a good-sized bowl to combine the shrimp, cucumbers, and dressing without making a mess. I like to use a wide, shallow bowl so everything gets evenly coated.
Cutting Board & Sharp Knife
Essential for slicing cucumbers, chopping herbs, and prepping garlic if you’re using fresh.
Colander or Strainer
If you’re using frozen shrimp, this makes thawing and draining much easier. I also use it to rinse cucumbers if I salt them to release moisture.
Small Whisk or Spoon
Perfect for mixing up the creamy dressing and making sure everything is smooth and well combined.
Measuring Spoons
To make sure your dressing is perfectly balanced—especially the lemon juice and garlic.
Ingredients & Substitutions
- 1 lb cooked shrimp (peeled and deveined) – The star of the show! Use small or medium-sized shrimp for bite-sized pieces. If raw, just sauté or boil them first.
- 1 large English cucumber, thinly sliced – Adds crunch and hydration. You can also use Persian cucumbers or peel and seed regular ones.
- ½ cup sour cream or full-fat Greek yogurt – Makes the dressing creamy with a bit of tang. Greek yogurt gives a protein boost, while sour cream keeps it rich.
- 1 tbsp mayonnaise – Adds extra creaminess and smooth texture.
- 1 tbsp lemon juice (freshly squeezed) – Brightens up the whole salad. Lime works too in a pinch.
- 1 clove garlic, minced – For flavor and depth. Garlic powder works if you’re short on time.
- 1 tbsp fresh dill (or 1 tsp dried) – Adds a fresh, herby kick that pairs beautifully with shrimp.
- Salt and pepper, to taste – Always adjust to your preferences.
- Optional: 1–2 green onions, thinly sliced – For a bit of bite and color.
How to Make Creamy Cucumber Shrimp Salad
- Thaw and dry your shrimp if using frozen. Pat them dry with a paper towel to remove extra moisture.
- Slice the cucumber thinly using a sharp knife or mandoline. If it’s too watery, lightly salt and let sit for 10 minutes, then pat dry.
- Make the dressing: In a small bowl, whisk together sour cream (or Greek yogurt), mayo, lemon juice, garlic, dill, salt, and pepper.
- Combine shrimp and cucumbers in a large mixing bowl.
- Pour the dressing over the top and toss everything gently until well coated.
- Add green onions if using, and taste for seasoning. Chill in the fridge for at least 15 minutes before serving for the best flavor.
Tips for This Recipe
- If the cucumbers are really watery, you can remove some of the seeds before slicing.
- Let the salad sit for 10–15 minutes in the fridge before serving so the flavors blend nicely.
- If you’re making it ahead, keep the dressing separate and mix just before serving to avoid sogginess.
- Feel free to chop the shrimp into smaller pieces if they’re too big.
Optional Additions
- Chopped avocado – Adds creaminess and healthy fats.
- A sprinkle of paprika or chili flakes – For a little kick.
- Cherry tomatoes (halved) – If you’re okay with a tiny carb bump.
- Feta cheese – Crumbled on top for a salty, creamy finish.
- Fresh parsley or basil – To swap or pair with dill.
Serving Ideas
- Serve chilled as a main dish with keto crackers or lettuce wraps.
- Spoon over a bed of leafy greens like arugula or romaine.
- Pair with grilled zucchini or roasted asparagus for a light dinner.
- Perfect for picnics, potlucks, or light lunchboxes.
Storage Recommendations
- Fridge: Store in an airtight container for up to 2 days. The dressing will thicken slightly as it chills.
- Freezing is not recommended – The cucumbers and dairy-based dressing don’t thaw well.
- Reheating: Not needed. This dish is meant to be served cold or at room temp.
Frequently Asked Questions
Can I use canned shrimp?
Yes, just make sure to drain it well and gently pat dry.
Is there a dairy-free version?
You can sub with unsweetened coconut yogurt and avocado mayo for a dairy-free twist.
Can I make it spicier?
Add a pinch of cayenne, diced jalapeños, or even a splash of hot sauce to the dressing.
What other herbs can I use instead of dill?
Try parsley, chives, or tarragon for a different flavor profile.
Nutritional Breakdown (Per Serving)
- Calories: 190
- Total Carbs: 4g
- Net Carbs: 3g
- Protein: 20g
- Fat: 11g
- Fiber: 1g
(Based on 4 servings. Nutritional info may vary slightly depending on specific brands used.)
Creamy Cucumber Shrimp Salad Recipe
Ingredients
- 1 lb cooked shrimp
- 1 large cucumber
- ½ cup sour cream or Greek yogurt
- 1 tbsp mayo
- 1 tbsp lemon juice
- 1 clove garlic
- 1 tbsp dill
- Salt and pepper
- Optional: green onions
Instructions
- Pat shrimp dry and slice cucumber thinly.
- Mix sour cream, mayo, lemon juice, garlic, dill, salt, and pepper in a bowl.
- In another bowl, combine shrimp and cucumber.
- Pour dressing over salad and toss gently.
- Chill for 15 minutes before serving.
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀
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