Boil the Shrimp: If using raw shrimp, bring a pot of water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and are fully cooked. Quickly transfer them to an ice water bath to halt the cooking process. Drain and chop the shrimp into bite-sized pieces.

Whisk the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, lemon zest, fresh dill, Dijon mustard, minced garlic, salt, and pepper until you achieve a smooth and creamy consistency.

Combine the Ingredients: In a large mixing bowl, combine the chopped shrimp, diced cucumbers, sliced red onion, green onions, and diced celery (if using).

Mix Everything Together: Pour the creamy dressing over the shrimp and vegetables, then gently toss everything together until the salad is evenly coated and luscious.

Chill and Serve: Cover the bowl and refrigerate the Creamy Cucumber Shrimp Salad for at least 30 minutes to allow the flavors to meld beautifully together.