1-First Step: Prep your ingredients Start by gathering everything before you cook. Finely chop the celery, chop the chives and dill, squeeze the lemon juice, and thinly slice the cucumber. If you are using English cucumber or Persian cucumbers, there is no need to peel or de-seed them, which saves a little time and keeps the process easy. If your shrimp are frozen, you can cook them straight from frozen. That is one of the best parts of this shrimp salad recipe because it skips a thawing step and still turns out great.

2-Second Step: Boil the shrimp Bring a large pot of salted water to a boil. Once the water is bubbling well, add the shrimp and cook until they turn pink and opaque. Fresh shrimp usually need about 1.5 minutes, while frozen shrimp need about 3 minutes. Keep a close eye on them because shrimp cook fast. Overcooking can make the texture rubbery, and nobody wants sad shrimp in their creamy shrimp salad.

3-Third Step: Cool and dry the shrimp Drain the shrimp right away, then rinse them under cold running water to stop the cooking. After that, pat them dry with paper towels. This helps keep the creamy cucumber shrimp salad from turning watery later.

4-Fourth Step: Make the creamy dressing In a large bowl, stir together the celery, mayonnaise, Greek yogurt or sour cream, chives, dill, lemon juice, Dijon mustard, and kosher salt. Mix until smooth and well combined. This is where the whole shrimp salad recipe starts smelling bright, herby, and just a little irresistible. The dressing should taste creamy with a nice pop of lemon. If you like a sharper finish, add a tiny bit more mustard. If you prefer a softer flavor, a spoonful more yogurt can do the trick.

5-Fifth Step: Add the shrimp and cucumber Add the cooled shrimp and sliced cucumber to the bowl. Stir gently so the shrimp stay whole and the cucumber keeps its shape. You want every bite to have a little bit of everything, not a mashed-up mess. Season with additional salt and freshly ground black pepper as needed. Taste before serving because shrimp, cucumbers, and dairy all play differently depending on the brand and freshness of your ingredients.

6-Final Step: Chill or serve right away You can serve the creamy cucumber shrimp salad immediately, but a short chill in the fridge helps the flavors mingle. If you have 15 to 20 minutes, let it rest before serving. That little break gives the dressing time to settle into the shrimp and vegetables. Serve this cucumber salad recipe on its own, over greens, inside lettuce cups, or next to a warm side dish for contrast. For families, the salad makes a fast lunch. For guests, it brings a breezy, polished look with very little effort.