Cucumber and dill are the superhero combination in this recipe that turn this keto Shrimp Salad into something spectacular! Read on and I, Chef Jenn, will show you all my tips and tricks to make this the most amazing keto shrimp salad out there!
I love salads like this for lunch, for dinner, or just for a quick snack. Loaded with protein and an easy fix, you can add some protein and serious flavor to your day with this stunning healthy shrimp salad with dill and cucumber.
What You Need
- Cooked shrimp
- Greek yogurt
- Dill – fresh is best!
- Salt and pepper
What Kind of Shrimp Should You Use?
Little tiny salad shrimp
You can also use bigger shrimp – just make sure they’re cooked, peeled, and deveined before using them.
Cooked and frozen shrimp work just fine in this shrimp salad recipe.
What Kind of Cucumber Should I Use
I’m a HUGE fan of English cucumbers. They are wholly edible, skin and all, and the added green from the skin adds such a lovely color to salads like this.
Plus, you don’t have to remove the seeds, so they’re perfect for dishes like this keto seafood salad.
- Shred the cucumber with a cheese grater and squeeze it very dry with your hands.
- Gently press the shrimp between a few folds of paper towels to remove any excess moisture.
- Mix everything together, season, and serve!
Chef Jenn’s Tips
- Make sure you squeeze ALL the water from the cucumber. You don’t want a soggy salad!
- Be gentle with the shrimp – you don’t want to mangle them.
- You can use a combination of sour cream and mayo if you don’t have any Greek yogurt.
- Fresh dill is best in this recipe, but if all you have is dried, then use about 1 tsp.
- Don’t forget the fresh lemon juice – it adds a lovely flavor to this dish. You can add lime juice if you don’t have any lemons.
How To Serve This Salad
Here are some of my favorite ways to serve this delish keto Shrimp Salad with Dill & Cucumber. Or, make it a tasty appetizer to heartier fare like this keto White Chicken Chili!
- In a lettuce cup rolled up like a wrap.
- On top of cucumber slices for a fancier presentation.
- On a chaffle to make a shrimp salad sandwich.
- With keto crackers.
- Inside an avocado bowl.
- On top of salad greens.
This creamy shrimp salad recipe is perfect when eaten right away, and it’ll keep in the fridge for a few hours. Beyond that, it starts to get runny and lose texture.
Can This Recipe be Made Ahead of Time?
Not really. If you make it too soon, the shrimp and cucumber will give off more liquid, causing the salad to get runny.
You can however, thaw the shrimp, chop the dill, and squeeze the lemon ahead of time.
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.
Step By Step Process
Keto Shrimp Salad with Dill & Cucumber
- 3/4 pound salad shrimp thawed
- 1/2 cup shredded cucumber squeezed dry
- 1/2 cup plain Greek yogurt
- 2 tbsp fresh dill chopped
- 1 tbsp lemon juice
- salt and pepper
- 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!
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