Here is a fresh, original, detailed article about Creamy Cucumber Shrimp Salad, complete with a step-by-step method and helpful tips to make it perfect every time.

Creamy Cucumber Shrimp Salad: A Cool, Refreshing & Protein-Packed Dish

When you want a dish that’s refreshing yet satisfying, light yet full of flavor, Creamy Cucumber Shrimp Salad is the perfect choice. It’s a combination of crisp vegetables, tender shrimp, and a cool, tangy dressing—all coming together to create a salad that feels luxurious, healthy, and incredibly easy to make. Whether you serve it as a quick lunch, a picnic side, or a light summer dinner, this recipe always impresses.

Below, you’ll learn everything you need to prepare it beautifully and effortlessly.

⭐ Why This Salad Works So Well

• Fresh & light: Cucumber adds crunch and hydration.
• Rich & creamy: A velvety dressing balances the crisp veggies.
• Protein-packed: Shrimp makes it filling without being heavy.
• Fast to make: Ready in 20–25 minutes.
• Customizable: Adapt the herbs, spices, or veggies to your taste.

🥒🦐 Ingredients You’ll Need

For the Salad

• 1 lb (450 g) cooked shrimp, peeled and deveined
• 2 large cucumbers, thinly sliced (or diced)
• 1 cup cherry tomatoes, halved (optional but adds color)
• ½ small red onion, thinly sliced
• 2–3 tablespoons fresh dill, chopped
• Salt & freshly ground black pepper

For the Creamy Dressing

• ¾ cup mayonnaise (or half mayo, half sour cream for lighter flavor)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon sugar or honey (balances the acidity)
• ½ teaspoon paprika
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

🍽️ How to Make Creamy Cucumber Shrimp Salad – Step by Step

Step 1 — Prepare the Cucumbers

Wash and slice the cucumbers thinly. If you prefer a less watery salad, sprinkle them with a pinch of salt and let them sit for 10 minutes, then pat dry.
This removes excess moisture and keeps the dressing creamy instead of diluted.

Step 2 — Prep the Shrimp

If using cooked shrimp, simply rinse and pat dry.
If raw, cook them quickly:

1. Bring a small pot of salted water to a boil.
2. Add shrimp and cook for 2–3 minutes until pink and firm.
3. Drain and plunge into ice water to stop cooking.

Once chilled, chop larger shrimp into bite-size pieces.

Step 3 — Mix the Vegetables

In a large mixing bowl, combine:

• Cucumbers
• Cherry tomatoes
• Sliced red onion
• Fresh dill

Toss gently so the herbs spread evenly.

Step 4 — Make the Creamy Dressing

In a smaller bowl, whisk together:

• Mayonnaise
• Lemon juice
• Dijon mustard
• Minced garlic
• Sugar or honey
• Paprika
• Salt and pepper

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