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Introduction
Creamy Cucumber Shrimp Salad is the ultimate combination of light, fresh, and satisfying flavors. This dish blends tender shrimp with crisp cucumber, creamy dressing, and vibrant herbs, making it perfect for a quick lunch, a refreshing side, or a standout appetizer. Whether you’re preparing for a summer gathering or seeking a wholesome, low-carb option, this salad is as versatile as it is delicious.
Ingredients
1 lb cooked shrimp (peeled, deveined, and tails removed)
2 large cucumbers, thinly sliced or diced
1/2 cup red onion, thinly sliced
1/4 cup fresh dill, finely chopped
1/2 cup plain Greek yogurt (or mayonnaise, for extra richness)
1 tablespoon lemon juice, freshly squeezed
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper, to taste
Directions
Prepare the Ingredients
Slice the cucumbers and red onions and chop the dill. Set aside.
Mix the Dressing
In a large bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, garlic, salt, and pepper until smooth.
Combine the Salad
Add the shrimp, cucumbers, and red onions to the bowl with the dressing. Toss gently to coat all the ingredients evenly.
Garnish and Chill
Sprinkle the chopped dill over the salad, cover, and refrigerate for at least 20 minutes to allow the flavors to meld.
Serve
Serve chilled, garnished with additional dill if desired.
Serving and Storage Tips
Serving: Pair this salad with crusty bread, crackers, or serve over a bed of leafy greens for a more filling meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Avoid freezing, as the cucumbers can lose their crunch and release water.
Variations
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