I make this on repeat all summer long, for lunch, for dinner, or just as a quick protein-packed snack. Keto shrimp salad with dill and cucumber mixes together cold in one bowl, no stovetop required at all.
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I use tiny salad shrimp for this most often, since they are easy to find and need almost no prep beyond thawing. English cucumber is my pick here too, the skin is fully edible and the seeds are small enough that you do not need to remove them.
This is meant to be eaten right away, not made ahead. The shrimp and cucumber release liquid over time, and the texture suffers for it.
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Chef Jenn’s Take on Shrimp Salad with Dill & Cucumber
Runny shrimp salad almost always comes down to moisture that never got removed. Both the shrimp and the cucumber hold a surprising amount of water, and if either goes into the bowl still wet, the salad turns thin within an hour.
Shred the cucumber and squeeze it very dry with clean hands, more thoroughly than feels necessary the first time you try it. Gently press the shrimp between folds of paper towel to pull out excess moisture, being careful not to mangle them, since tiny salad shrimp break apart easily under too much pressure.
If using frozen shrimp, thaw them under cold running water and let them drip dry for a while before you start. Greek yogurt is the base here, but a combination of sour cream and mayonnaise works just as well if that is what you have on hand.
This is flexible enough to serve a dozen different ways, in a lettuce wrap, over cucumber slices, on a chaffle sandwich, inside an avocado, or spooned over salad greens. The mixture itself does not change, only how you serve it.
What You’ll Love About Shrimp Salad with Dill & Cucumber
- Flexible enough to serve a dozen different ways without changing the base recipe at all.
- Ready in about 10 minutes, no cooking involved beyond thawing the shrimp.
- Works as a lunch, a light dinner, or a quick protein-packed snack.
Ingredients
- Salad shrimp – Small, tiny shrimp are easiest to find. Bigger shrimp works too, just make sure it’s cooked, peeled, and deveined.
- Cucumber – English cucumber is my pick, since the skin is edible and the seeds are small enough to skip removing.
- Greek yogurt – Plain. A combination of sour cream and mayonnaise works as a substitute if you don’t have any on hand.
- Fresh dill – Fresh is best here. Dried works in a pinch, at about a third of the amount.
- Lemon juice – Fresh squeezed. Lime juice works as a substitute if that’s what you have.
- Salt and pepper – To taste.
How to Make Shrimp Salad with Dill & Cucumber
Scroll down for the full recipe card with exact measurements and printable instructions.
If using frozen shrimp, thaw under cold running water and let them drip dry for a while. Gently press the thawed shrimp between folds of clean paper towel to remove excess moisture, being careful not to mangle them.
Shred the cucumber with a cheese grater, then squeeze it very dry with clean hands. Combine the shrimp, cucumber, Greek yogurt, dill, and lemon juice in a bowl. Mix well to combine.
Season with salt and pepper, and serve right away.
Make It A Meal
I love serving this alongside heartier fare, like White Chicken Chili or Sausage Parmigiana. It also works well as a light starter before a bowl of Beefy Minestrone Soup.
This is best eaten right away. It keeps in the fridge for a few hours, but beyond that it turns runny and loses texture as the shrimp and cucumber continue to release moisture. This is not a good make-ahead dish, though you can thaw the shrimp and prep the dill and lemon in advance.
Frequently Asked Questions
This shrimp salad with dill and cucumber has 3 net carbs per hearty serving, making it a great pick for keto and low-carb diets.
Yes! Shrimp are a great pick on a keto diet. They’re high in protein and low in carbs, with just 1 carb per 3 ounces of cooked shrimp.
You can use a combination of sour cream and mayonnaise to get a similar creamy and tangy flavor.
Try it in a lettuce wrap, over cucumber slices, on a chaffle sandwich, inside an avocado, or spooned over salad greens. The mixture stays the same no matter how you serve it.
Add Preferred SourceKeto Shrimp Salad with Dill & Cucumber
Ingredients
- 3/4 pound salad shrimp thawed
- 1/2 cup shredded cucumber squeezed dry
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh dill chopped
- 1 tablespoon lemon juice
- salt and pepper
Instructions
- Thaw and lightly dry the shrimp with clean paper towels.
- Shred the cucumber and using your clean hands, squeeze it dry.
- Combine the shrimp, cucumber, Greek yogurt, dill, and lemon juice in a bowl. Mix well to combine, and season with salt and pepper. Serve and enjoy!
Notes
Recipe Card Tips
- Squeeze the cucumber very dry. This single step matters more than any other for keeping the salad from turning watery.
- Handle the shrimp gently while drying it. Tiny salad shrimp mangle easily under too much pressure.
- Serve this right away rather than making it ahead. It’s at its best fresh, and the texture changes fast once it sits.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
More Keto Deliciousness
Want even more easy keto recipes? Check out some of my favorites:
- A beefy and veggie-packed soup
- This meaty Parmigiana
- A Southern-inspired chicken casserole
- A hearty breakfast hash
This looks delicious! It would make a great summer meal.
This looks delicious! Sounds like a great summer dinner. YUM
What a delicious refreshing recipe! I’ll be making this shrimp salad again and again.
Such a smooth and tasty dish; enjoyed this for lunch this afternoon and it does not disappoint! So light and refreshing; easily, a new favorite!
Such a refreshing shrimp salad! I love how easily it comes together and all those flavors in the Greek yogurt coating. Yum!
I rarely make a salad with shrimps, but I am in love with your recipe. It sounds refreshing and appetizing. I am going to make it soon. 🙂
Love that this is made with just real simple ingredients! Definitely want to try this for a quick summer dinner!
I love the idea of using Greek Yogurt instead of mayo/sour cream for a great update on a classic. My mom used to make this all summer long and it’s one of my favorites but I don’t use much mayo – always have Greek yogurt on hand though – delish!
Delicious! Your recipes are always healthy and yummy
Thank you!