Bright, crisp, and light, this Healthy Cucumber Shrimp Salad combines tender shrimp with cool cucumber and bright herbs for a refreshing meal or side. The texture is a pleasing mix of juicy, slightly crunchy cucumber, soft cooked shrimp, and creamy Greek yogurt dressing with a sharp lime lift. It’s quick to make, mostly hands-off, and perfect for hot days, easy weeknight dinners, or a light lunch. Serve it over a bed of greens, in a whole-wheat pita, or with crackers for a simple, healthy plate. If you like crisp cucumber mixes, you might also enjoy a quick cucumber-carrot salad for a different crunch and color.
Why You’ll Love This Healthy Cucumber Shrimp Salad
- Ready in about 20–30 minutes when using raw or pre-cooked shrimp.
- Clean, bright flavors: lime and fresh herbs cut through the creamy yogurt.
- High in protein from shrimp while staying low in carbs and fat.
- Great texture contrast: cool cucumbers and tender shrimp with a silky dressing.
- Flexible—works as a main, side, or a filling for wraps and pitas.
- Simple ingredients you can keep on hand for a fast, healthy dinner.
- Easy to scale up for a crowd or cut down for meal prep.
- Make-ahead friendly: flavors meld nicely after chilling.
What Is Healthy Cucumber Shrimp Salad?
This is a cold salad of shrimp, diced cucumbers, green onions, and fresh herbs tossed in a light Greek yogurt and lime dressing. It tastes bright and tangy with herb notes and a mild creaminess from the yogurt. The shrimp add a firm, savory bite while cucumber keeps every forkful refreshing. Cooking is minimal: either simmer raw shrimp briefly or use thawed precooked shrimp. The vibe is casual and fresh—perfect for a quick weeknight meal, a healthy lunch, or a light dish for summer gatherings.
Ingredients for Healthy Cucumber Shrimp Salad
For the Base
- 1 pound shrimp, peeled and deveined
- 2 cucumbers, diced
- 4 green onions, sliced
- 1/4 cup fresh herbs (like cilantro or dill), chopped
For the Sauce
- 1/2 cup Greek yogurt
- 2 tablespoons lime juice
- Salt and pepper to taste
To Serve (optional)
- Serve chilled (no extra ingredients required)
Ingredient Notes (Substitutions, Healthy Swaps)
- Shrimp: Use raw shrimp and cook as directed, or save time with pre-cooked shrimp (thaw and pat dry). If using large shrimp, cut them into bite-size pieces to match cucumber.
- Greek yogurt: Use plain low-fat or nonfat Greek yogurt to reduce calories, or full-fat for a richer taste. Avoid flavored yogurts.
- Lime juice: Fresh lime juice gives the best bright flavor. Bottled will work in a pinch but may taste flatter.
- Fresh herbs: Cilantro and dill are both great. Parsley or chives also work if needed.
- Cucumbers: English cucumbers or Persian cucumbers have fewer seeds and thinner skin; if using large garden cucumbers, peel and seed if the seeds are watery.
- Salt: Start light—you can always add more after chilling. If you watch sodium, skip extra salt and add a squeeze of lime instead.
Step-by-Step Instructions
Step 1 – Cook or prepare the shrimp
- If using raw shrimp: bring a pot of salted water to a gentle boil, add shrimp, and simmer 2–3 minutes until opaque and just cooked through. Drain and cool.
- If using pre-cooked shrimp: thaw in cold water or overnight in the fridge, then pat dry with paper towels.
Visual cue: Cooked shrimp will turn from translucent gray to opaque pink and curl slightly.
Step 2 – Prep the vegetables and herbs
- Dice the cucumbers into bite-size pieces. Slice the green onions thin. Chop the fresh herbs. Place them in a large mixing bowl.
Step 3 – Make the dressing
- In a small bowl, whisk together the Greek yogurt and lime juice. Season with salt and pepper to taste.
Step 4 – Combine salad
- Add the cooled or thawed shrimp to the bowl with cucumbers, green onions, and herbs. Pour the dressing over the mixture. Toss gently to coat everything evenly.
Step 5 – Chill and serve
- Refrigerate the salad for 15–30 minutes to let flavors meld. Serve chilled.
Pro cue: Chilling helps the lime and yogurt flavors mellow and lets the herbs infuse the salad.
Pro Tips for Success
- Pat shrimp and cucumbers dry before mixing to keep the dressing from becoming watery.
- Don’t overcook raw shrimp: 2–3 minutes is usually enough; they keep cooking a little after you remove them from hot water.
- Taste the dressing before adding—Greek yogurt varies in tang; you may need more lime or a pinch more salt.
- If cucumbers are watery, salt them lightly, let sit 10 minutes, then drain and pat dry. This reduces excess moisture.
- Chop herbs finely so their flavor spreads evenly through the salad.
- Keep the dressing separate if you plan to store the salad for more than a day; toss just before serving to preserve texture.
Flavor Variations
- OPTIONAL: Add diced avocado for creaminess—toss in just before serving to avoid browning.
- OPTIONAL: Swap lime juice for lemon juice for a slightly different citrus note.
- OPTIONAL: Stir in 1 teaspoon Dijon mustard to the yogurt for a mild tang and emulsifying effect.
- OPTIONAL: Add a pinch of red pepper flakes or a dash of hot sauce for a touch of heat.
- OPTIONAL: Replace cilantro with chopped dill for a more herbal, slightly sweet finish.
- OPTIONAL: Mix in a small handful of halved cherry tomatoes for color and extra juiciness.
Serving Suggestions
- Spoon over mixed baby greens for a light main course.
- Serve in whole-wheat pita pockets for an easy handheld lunch.
- Pair with quinoa or brown rice for a heartier plated meal.
- Offer as a chilled side at barbecues, potlucks, or picnics.
- Serve with crusty bread or toasted crackers for a simple appetizer.
- Plate in lettuce cups as a low-carb, fresh snack or starter.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop cucumbers, slice green onions, and chop herbs up to 1 day before. Store separately in airtight containers. Cook shrimp up to one day ahead and keep chilled. Store dressing in its own container.
- Storage duration: Keep the fully mixed salad in the fridge for 2–3 days. Texture will degrade after that.
- Reheating: This salad is best served cold. If you prefer warm shrimp, reheat shrimp briefly (in a skillet over medium heat 1–2 minutes) and then toss with chilled cucumbers and dressing.
- Texture changes: Cucumbers will become softer the longer they sit; to preserve crunch, mix just before serving or add cucumbers last.
Storage and Freezing Instructions
- Freezing is not recommended. The texture of cucumbers and the creaminess of yogurt break down and become watery when frozen and thawed.
- Instead of freezing, store components separately: cooked shrimp in an airtight container (use within 2 days), and vegetables and dressing stored separately. Combine only when ready to eat.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
~150 kcal | ~27 g | ~3 g | ~3.5 g | ~0.5 g | ~300 mg
Estimates vary by brands and portions.
FAQ About Healthy Cucumber Shrimp Salad
Q: Why is my dressing too thick?
A: Greek yogurt can be thick. Thin it with a little extra lime juice or a splash of cold water, 1 teaspoon at a time, until you reach the texture you like.
Q: Why is the salad watery?
A: Cucumbers release water as they sit. Pat them dry before mixing, or seed them if they are very juicy. Salted cucumber will also draw out water—drain and pat dry after salting.
Q: How do I know when shrimp are done?
A: Cooked shrimp turn opaque and pink and curl slightly. They should be firm but not rubbery. Remove at 2–3 minutes for best texture.
Q: Can I use different protein?
A: OPTIONAL: Yes—shredded cooked chicken or canned tuna can work, but this changes the flavor profile.
Q: Is this salad good for meal prep?
A: Yes, prep ingredients ahead and keep dressing separate. Toss together shortly before eating for best texture.
Q: Can I make this dairy-free?
A: OPTIONAL: Use a dairy-free yogurt made from coconut or almond to replace Greek yogurt. Flavor will be slightly different but still creamy.
Notes
- For a cleaner look, use English cucumbers and leave their skin on for color and crunch.
- If you plan to serve in pita or wraps, cut shrimp slightly smaller so every bite has shrimp and cucumber.
- Use fresh lime juice for the best bright flavor—bottled juice tastes flat in this simple dressing.
- Add greens like arugula or spinach under the salad when plating for a colorful presentation.
- When packing for lunch, keep dressing separate in a small container and mix at serving time.
Troubleshooting
- Bland taste: Add a pinch more salt, an extra squeeze of lime, or a bit more chopped herb. Taste and adjust gradually.
- Overcooked shrimp: If shrimp turn tough, try using precooked shrimp next time and only warm briefly. No fix restores texture, so avoid overcooking.
- Too watery: Drain cucumbers and pat dry. If already mixed, drain off excess liquid and add a little fresh yogurt to rebalance.
- Too thick dressing: Thin with lime juice or a teaspoon of cold water. Stir well and taste.
- Herbs not bright: Chop herbs finely and add them closer to serving time to keep flavor fresh.
- Salad too tart: If lime is too strong, stir in a touch more yogurt to balance acidity.
Final Thoughts
This Healthy Cucumber Shrimp Salad is a simple, bright recipe that comes together fast and stays light while filling you up with protein and fresh flavor. It’s forgiving, easy to scale, and works well for many meals and occasions.
Conclusion
If you want a slightly creamier take or another method that mixes shrimp with cucumber and a yogurt dressing, see this related recipe for more ideas: Creamy Cucumber Shrimp Salad Recipe – The Kitchn.
Healthy Cucumber Shrimp Salad
Ingredients
For the Salad Base
- 1 pound shrimp, peeled and deveined Use raw shrimp and cook as directed, or save time with pre-cooked shrimp.
- 2 whole cucumbers, diced English or Persian cucumbers work best.
- 4 whole green onions, sliced
- 1/4 cup fresh herbs (like cilantro or dill), chopped Can use parsley or chives if needed.
For the Dressing
- 1/2 cup Greek yogurt Use low-fat or full-fat Greek yogurt.
- 2 tablespoons lime juice Fresh lime juice is best.
- Salt and pepper to taste Start light; you can always add more.
Instructions
Preparation
- If using raw shrimp: bring a pot of salted water to a gentle boil, add shrimp, and simmer 2–3 minutes until opaque and just cooked through. Drain and cool.
- If using pre-cooked shrimp: thaw in cold water or overnight in the fridge, then pat dry with paper towels.
- Dice the cucumbers into bite-size pieces. Slice the green onions thin. Chop the fresh herbs and place them in a large mixing bowl.
Making the Dressing
- In a small bowl, whisk together the Greek yogurt and lime juice. Season with salt and pepper to taste.
Combining the Salad
- Add the cooled or thawed shrimp to the bowl with cucumbers, green onions, and herbs.
- Pour the dressing over the mixture and toss gently to coat everything evenly.
Chill and Serve
- Refrigerate the salad for 15–30 minutes to let flavors meld. Serve chilled.