Slice the cucumbers into thin rounds and place them in a large colander. Sprinkle salt over them and let sit for 15 minutes to draw out moisture. Rinse and pat dry.

Bring a pot of water to a boil. Add shrimp and cook for 2-3 minutes until pink and opaque. Transfer to ice water to stop cooking, then drain.

In a mixing bowl, combine Greek yogurt, lemon juice, dill, and garlic powder. Whisk until smooth, adjusting seasoning with salt and pepper.

In a large bowl, add drained cucumbers and cooled shrimp. Gently fold in the dressing until evenly coated.

Cover the bowl and chill for at least 30 minutes before serving. Optionally garnish with more dill before serving.