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Creamy Shrimp & Cucumber Salad

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Creamy Shrimp & Cucumber Salad — Fresh, Light & Delicious 

Description

This Creamy Shrimp & Cucumber Salad is a refreshing, protein-packed dish that’s perfect for warm days or light meals. Juicy shrimp are paired with crisp cucumbers and tossed in a creamy, tangy dressing with hints of lemon and herbs. It’s cool, crunchy, and incredibly satisfying without feeling heavy.

 Ingredients

For the Salad:

  • 1 lb (450 g) cooked shrimp (peeled & deveined)
  • 2 cups cucumbers (thinly sliced)
  • ¼ cup red onion (thinly sliced)
  • 2 tbsp fresh dill (chopped)
  • 1 tbsp parsley (optional)

For the Creamy Dressing:

  • ½ cup Greek yogurt (or sour cream)
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic (minced)
  • Salt & black pepper to taste

 Instructions

1. Prepare Ingredients

  • If shrimp isn’t cooked, boil or sauté until pink and opaque, then cool.
  • Slice cucumbers and onion thinly.

2. Make Dressing

  • In a bowl, whisk together yogurt, mayo, lemon juice, Dijon mustard, garlic, salt, and pepper.

3. Combine

  • In a large bowl, add shrimp, cucumbers, onion, and herbs.
  • Pour dressing over and toss gently to coat.

4. Chill

  • Refrigerate for at least 20–30 minutes for best flavor.

5. Serve

  • Serve cold, garnished with extra dill or lemon wedges.

Tips

  • Use English cucumbers for fewer seeds and better crunch.
  • Pat shrimp dry to avoid watery salad.
  • Add avocado for a creamy twist 🥑
  • For extra zing, add a splash of vinegar or more lemon juice.

 Notes

  • This salad is best served fresh but can be stored for up to 2 days.
  • Greek yogurt makes it lighter and higher in protein.
  • Adjust dressing thickness with a splash of water or milk if needed.

 Servings

  • Serves: 3–4 people

 Nutritional Information (per serving, approx.)

  • Calories: 220
  • Protein: 22g
  • Carbohydrates: 6g
  • Fat: 12g
  • Fiber: 1g

 Benefits

  • High in lean protein (shrimp)
  • Low-carb and light
  • Rich in vitamins & hydration (cucumbers)
  • Supports digestion with fresh herbs
  • Great for healthy, refreshing meals

Q&A

Q: Can I use frozen shrimp?
A: Yes, just thaw and cook before using.

Q: Can I make it dairy-free?
A: Substitute yogurt with dairy-free alternatives or use all mayo.

Q: How long does it last?
A: Up to 2 days in the fridge, but best eaten fresh.

Q: Can I add other veggies?
A: Yes! Try cherry tomatoes, bell peppers, or avocado.

Q: Is it good for meal prep?
A: Yes, but keep dressing separate until serving for best texture.

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