Cold Dill Shrimp Salad with Greek Yogurt and Cucumber
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Cold Dill Shrimp Salad is one of those refreshing, no-fuss recipes that tastes like summer in a bowl. This version combines tender cooked shrimp, crisp cucumber, and plenty of fresh dill, all tossed in a creamy dressing made with Greek yogurt, lemon juice, garlic, and Dijon mustard. The flavors are light, tangy, and perfect for hot summer days when you want something chilled and satisfying without turning on the stove.
Great for scooping onto a slice of sourdough bread, rolling it into a wrap, or serving it in lettuce cups. With just 15 minutes of prep time, it’s an easy shrimp salad that can be made ahead and stored in the fridge for quick lunches or picnic-ready meals.
Why You’ll Love Cold Dill Shrimp Salad
- Quick and easy: Just 15 minutes to mix and chill. No boiling water or stove needed if you start with cooked shrimp.
- Light and creamy dressing: Greek yogurt keeps it tangy and fresh, with optional mayo for extra creaminess.
- Herb-packed flavor: Fresh dill, garlic, and lemon juice brighten the shrimp beautifully.
- Versatile serving options: Enjoy as a sandwich, wrap, dip, or low-carb lettuce wrap.
- Perfect for summer: Cold shrimp salad is refreshing, protein-packed, and fridge-friendly.
Ingredients Needed To Make Cold Dill Shrimp Salad
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Cooked shrimp, peeled and deveined
- Greek yogurt
- Fresh dill (or dried dill weed)
- Kosher salt
- Black pepper
- Fresh lemon juice
- English cucumber
- Garlic
- Dijon mustard
Variations, Tips, and Substitutions
- Use mayo instead of yogurt: For a richer, classic creamy shrimp salad, replace half or all of the yogurt with mayonnaise.
- Add extra crunch: Stir in chopped celery, green onions, or even diced red onion for more texture.
- Choose the right shrimp: Use fresh cooked shrimp for the best texture, but thawed frozen shrimp works too.
- Boost the flavor: Sprinkle in Old Bay seasoning or lemon zest for extra brightness.
- Swap the base: Serve on avocado halves, in tomato cups, or over a bed of lettuce for a fresh, colorful meal.
- Storage tip: Store in an airtight container in the refrigerator for up to 2 days. Pat shrimp dry with paper towels first to avoid excess water in the dressing.
How To Make Cold Dill Shrimp Salad
- Make the dressing: In a large mixing bowl, whisk together Greek yogurt, dill, salt, pepper, lemon juice, garlic, and Dijon mustard until smooth.
- Add the vegetables and shrimp: Stir in diced cucumber and chopped shrimp until everything is evenly coated.
- Chill and serve: For the best taste, refrigerate the shrimp salad for at least 30 minutes to let the flavors meld. Serve cold.
Commonly Asked Questions
Can I make this with raw shrimp?
Yes. Boil a pot of water with a bay leaf and a teaspoon of salt. Add raw shrimp and cook just until pink, about 2–3 minutes. Remove with a slotted spoon, then plunge into an ice bath to stop cooking. Peel and devein before using.
Can I use frozen shrimp?
Thawed frozen shrimp works perfectly. Just pat dry with paper towels before chopping to prevent excess water in the salad.
How do I keep the salad from getting watery?
Drain any juices from cucumbers before mixing and make sure shrimp are well-dried. Using Greek yogurt also helps keep the dressing thick.
What’s the best way to serve shrimp salad?
Pile it high on sourdough bread for a sandwich, roll into a tortilla wrap, scoop with crackers, or spoon onto lettuce leaves for a low-carb option.
How long will shrimp salad keep in the fridge?
Stored in an airtight container, it lasts up to 2 days. After that, the texture of the shrimp and cucumber starts to break down.
Cold Dill Shrimp Salad
Equipment
- Knife & cutting board
- Whisk or spoon for mixing
Ingredients
- 2 cups cooked shrimp roughly chopped
- ¾ cup plain unsweetened Greek yogurt
- 2 tbsp fresh dill or 1 tbsp dried dill
- ½ tsp kosher salt
- Pinch of black pepper
- 1 lemon juiced
- 1 cup English cucumber diced
- 1 garlic clove minced
- 2 tsp Dijon mustard
Instructions
- In a mixing bowl, combine Greek yogurt, dill, salt, pepper, lemon juice, garlic, and Dijon mustard. Whisk until smooth.
- Stir in diced cucumber and chopped shrimp until evenly coated.
- Chill for 30 minutes if possible, then serve cold.
Notes
Serving Suggestions
- Spread on toasted bread or croissants for a shrimp salad sandwich.
- Scoop with crackers or pita chips for a quick appetizer.
- Roll in a tortilla wrap for lunch on the go.
- Serve in lettuce cups for a low-carb shrimp salad option.
Notes & Variations
- Swap Greek yogurt with mayo (or half-and-half) for a creamier, classic shrimp salad.
- Add chopped celery, green onion, or capers for extra crunch and flavor.
- Use fresh cooked shrimp for the best texture, but thawed frozen shrimp works too.
Cold dill shrimp salad is one of those recipes that’s as simple as it is satisfying. It’s creamy, refreshing, and full of bright flavors from fresh dill, lemon, and cucumber. I love making a batch for easy lunches. It’s just as good piled onto bread as it is tucked into lettuce wraps or served with crackers. For hot summer days, this is hands-down one of the best shrimp salad recipes you can keep in your fridge.
