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
Ingredients
- 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
Instructions
- Cut the cucumber lengthwise into quarters, then cut into 1/4 inch pieces. Place in a large bowl.
- Remove the tails from the shrimp and chop them into bite-sized pieces. Add to the cucumber and toss to combine.
- Add the green onion, dill, garlic, mayonnaise, lemon juice, and mustard and stir until everything is well coated.
- Season to taste with salt and pepper.
Notes
Nutrition
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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Very nice refreshing salad. Next time I’ll cut the lemon juice a bit. 😊
Loved it for supper and lunch tomorrow. I stuffed a zucchini with the cuke & shrimp and sprinkled old bay on top. Thank you!!!
I love it. The flavors are so fresh. I used a cucumber that I grew in my garden, Thank you. I will be making this again.
Looks delicious!
Next meal up! Here in Louisiana we have an abundance of shrimp. I’ll be using your recipe! Thanks!
soo good
This has become my summer salad this year and make it almost weekly! So light and refreshing on a hot day. When I want to mix it up I will swap out the green onions for red and sometimes add diced avocado.
This is so delicious and quick to make! I love it! So summery. I had it whipped up and ready to eat in about 15 minutes. Would be really good with some cooked corn cut off the cob, although it’s not keto. I’m going to be making this over and over.
This is outstanding! Really love it.
I just made this shrimp salad to have at dinner today. It’s delicious! I didn’t have green onion so I very finely diced some red onion. We are having very hot weather in Texas and this will be so refreshing at dinner time. A great salad anytime but you will appreciate it so much during our hot summer months. Another super Carolyn recipe!
This fantastic! Thank you Caroline!
I served this today as a side salad with dinner for my husband and myself as well as two other couples. It looked so refreshing and easy to put together and I have to add that this was simply delicious! I was raised in a Miracle Whip family (I know, I know…) so I didn’t have mayo in the house. Not wanting to use Miracle Whip because the tang would change the flavor profile and also not wanting a jar of mayo hanging around, I found a very easy recipe on line and made my own. It was light and delicate in flavor…it worked fantastically along with the other dressing ingredients!
Being a work smarter, not harder kind of gal, I bought a pound of baby salad shrimp. No tails and no cutting, easy peasy.
Five out of six raved about it and had seconds. The odd guy doesn’t eat shrimp, but there were 5 stars from the other five diners.
Another home run recipe from ADIDAF! I’ll definitely make it again and may possibly add some diced mango for a pop of color!
Another great recipe, thank you!
Nice salad for a hot day…. the dill etc really hid the mild flavor of the shrimp…but was very good ..nevertheless…..
Very refreshing. Great to eat poolside with friends!
Low carb