This refreshing shrimp and cucumber salad is a cool, creamy dish perfect for summer meals or easy lunches. Quick to make and full of simple, healthy ingredients, it’s a classic dish you can feel good about.
When you need something fresh and easy, you can’t beat this Shrimp and Cucumber Salad. Juicy shrimp and crisp cucumber are tossed with fresh dill, green onion, and lemon for a flavorful, herbaceous bite.
I love nothing more than a good salad for a lighter, warm weather meal. All that fresh produce makes me feel both healthy and satisfied. Especially when they have plenty of protein, like Greek Chicken Salad or Chimichurri Steak Salad.
This easy shrimp salad is a new favorite. It’s so quick to make and full of bright, savory flavor. And it’s great as a side, as an appetizer, or served over a larger salad for a full dinner. It’s also great in lettuce wraps.
I can tell you right now that it’s going to be on repeat all summer long!
Why you will love this recipe
- Cool and refreshing – It’s perfect for warm weather get-togethers.
- Creamy and flavorful – The dill, lemon, and mayo dressing adds a bright, fresh summer flavor.
- Quick and easy – This shrimp and cucumber salad is ready in minutes with minimal prep!
- High in protein, low in carbs – With 24 grams of protein and less than 5 grams of carbs, it’s perfect for low carb and keto diets.
- Crisp and crunchy – Chopped cucumber gives it a delightful texture contrast.
- Versatile – This salad is great as an appetizer, a side, a light main dish.
Ingredient Notes
- Shrimp: You can purchase cooked shrimp or cook it yourself. Any size shrimp will work as you will chop them up for the dip.
- Cucumber: I used a regular slicing cucumber, but English cucumbers work nicely too. You want one that is about 10 ounces (283 grams).
- Green onions: A little green onions give the salad a nice bite. You can also use chives.
- Fresh dill: Use fresh dill for this salad, as it gives a wonderful fresh flavor.
- Garlic: Fresh garlic is best but you can sub 1/2 teaspoon of garlic powder if you need to.
- Mayonnaise: This adds some additional creaminess to the salad.
- Lemon juice: Use fresh lemon juice to add a little zing to the salad.
- Dijon mustard: This also adds a touch of flavor, but you can skip it if you don’t enjoy Dijon.
- Salt and pepper: To taste.
Quick Overview: How to Make This Recipe
- Chop it up: Chop everything into bite-sized pieces. If your shrimp are large, you probably want to cut them into 3 or 4 pieces each. Smaller shrimp may only need to be chopped into two pieces.
- Toss to coat: Place all the ingredients in a bowl and toss until everything is coated. Season with salt and pepper.
Tips for Success
Cutting the shrimp and cucumbers into bite-sized pieces makes it easier to serve and eat this keto salad recipe. Depending on how wide your cucumber is, I recommend cutting it lengthwise into quarters and then cutting each quarter into 1/4-inch pieces.
Hold back on the salt until you are ready to serve, as it draws moisture out of both the veggies and the shrimp. You don’t want it to become too watery.
If you prefer, you can use some greek yogurt in place of the mayo. You may want to add a touch more lemon juice for extra tanginess.
Frequently Asked Questions
Cucumber is a wonderful low carb vegetable for keto diets. A whole medium cucumber has only 6 grams of carbs and 1.4 grams of fiber. So you can use it liberally in salads and for snacking!
I would not make Shrimp and Cucumber Salad more than a day in advance, as it starts to become more watery and less crisp as it sits. Remember to hold back on the salt until you are ready to serve.
This easy and flavorful salad recipe has 4.7g of carbs and 0.7g of fiber per serving. If you count net carbs, that comes to only 4g carbs per serving.
More keto salads you will love
Shrimp and Cucumber Salad Recipe
Servings: 4 servings
This refreshing shrimp and cucumber salad is a cool, creamy dish perfect for summer meals or easy lunches. Quick to make and full of simple, healthy ingredients, it’s a classic dish you can feel good about.
- 1 lb (453.59 g) cooked shrimp
- 1 large (280 g) cucumber
- 2 green onions, chopped
- 1/4 cup (11.75 g) fresh dill, chopped
- 2 cloves garlic, minced
- 1/4 cup (56 g) mayonnaise
- 2 tbsp (30.43 g) lemon juice
- 1 tbsp (15.22 g) Dijon mustard
- Salt and pepper to taste
Prevent your screen from going dark
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Cut the cucumber lengthwise into quarters, then cut into 1/4 inch pieces. Place in a large bowl.
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Remove the tails from the shrimp and chop them into bite-sized pieces. Add to the cucumber and toss to combine.
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Add the green onion, dill, garlic, mayonnaise, lemon juice, and mustard and stir until everything is well coated.
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Season to taste with salt and pepper.
Storage Information: Store any leftovers in the fridge for up to 4 days.
Serving: 1serving = 1/4 of recipe | Calories: 209kcal | Carbohydrates: 4.7g | Protein: 23.8g | Fat: 10.6g | Saturated Fat: 1.8g | Fiber: 0.8g
Categories:
Dairy Free,
Salads,
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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