1-First Step: Gather and prep everything Start by measuring out the mayonnaise, Greek yogurt or sour cream, chives, dill, lemon juice, Dijon mustard, salt, pepper, celery, and cucumber. Chop the celery finely so it blends into the salad without overpowering the shrimp. Thinly slice the English cucumber so it stays crisp but easy to eat. Having everything ready makes the process smooth and quick.

2-Second Step: Cook the shrimp Bring a pot of salted water to a boil. Add the 2 pounds of raw large peeled and deveined shrimp and boil until they turn pink and opaque, about 3 minutes. Shrimp cook fast, so keep an eye on them. If they curl tightly into a C shape, they are usually ready. Overcooking can make them rubbery, and no one wants that in a creamy shrimp salad.

3-Third Step: Cool the shrimp fast Drain the shrimp right away and rinse them under cold running water. This stops the cooking process and helps the shrimp stay tender. Pat them dry with paper towels, then place them in the refrigerator while you finish the dressing. Chilling the shrimp keeps the cucumber shrimp salad refreshing and helps the creamy coating stay thick instead of getting runny.

4-Fourth Step: Mix the creamy dressing In a medium bowl, stir together the chopped celery, mayonnaise, Greek yogurt or sour cream, chives, dill, lemon juice, Dijon mustard, and salt. Mix until everything is smooth and combined. This is where the salad gets its signature flavor: creamy, tangy, herby, and bright. If you want a little more zing, add a touch more lemon juice or a bit of lemon zest.

5-Fifth Step: Fold in the shrimp and cucumber Add the chilled shrimp and sliced cucumber to the bowl. Fold gently so the shrimp stay whole and the cucumber slices keep their shape. This step is all about texture. The shrimp brings protein and substance, while the cucumber adds that cool snap that makes this salad feel so fresh. Taste the mixture and add more salt or freshly ground black pepper if needed.

6-Final Step: Chill and serve Cover the bowl and chill the creamy cucumber shrimp salad before serving. A short rest in the refrigerator helps the flavors mingle and gives the dressing time to settle into the shrimp and vegetables. Serve it cold for the best texture. It works beautifully on lettuce cups, with crackers, alongside a green salad, or spooned into a sandwich roll.