Cook the shrimp: If using raw shrimp, boil for 2–3 minutes until pink, curled, and opaque. Transfer to ice water for 2–3 minutes, then drain and pat dry well.
Prep the vegetables: Slice the cucumber, chop the celery, dice the red onion, and mince the fresh dill. Cut everything smaller for a scoopable salad.
Make the dressing: In a large bowl, mix mayo, sour cream or Greek yogurt, lemon juice, lemon zest, Dijon mustard, garlic, salt, pepper, and dill. Taste and adjust if needed.
Combine: Add shrimp, cucumber, celery, and red onion to the dressing. Stir gently until evenly coated.
Chill and serve: Serve right away, or chill for 20–30 minutes for better flavor. For the best crunch, enjoy within a few hours.
