Description
A refreshing and creamy cucumber shrimp salad that’s perfect for warm days! It’s light, flavorful, and packed with protein. Great as a side dish or a light main course, this salad combines cool cucumbers, tender shrimp, and a creamy dill dressing for a delicious, healthy bite.
Ingredients
1 lb cooked shrimp, peeled and deveined
2 large cucumbers, thinly sliced
1/4 red onion, thinly sliced
1/2 cup plain Greek yogurt
1/4 cup mayonnaise
1 tbsp lemon juice
1 tbsp chopped fresh dill (or 1 tsp dried dill)
Salt and pepper to taste
Optional: 1 tsp Dijon mustard
Optional garnish: chopped chives or parsley
Instructions
Prepare the shrimp: If using frozen shrimp, thaw completely and pat dry with paper towels.
Slice the vegetables: Thinly slice cucumbers and red onion. You can use a mandoline for even slices.
Make the dressing: In a small bowl, combine Greek yogurt, mayonnaise, lemon juice, dill, and Dijon mustard (if using). Mix until smooth. Season with salt and pepper.
Combine everything: In a large bowl, add cucumbers, onions, and shrimp. Pour the dressing over and gently toss to coat all ingredients.
Chill: Refrigerate the salad for at least 15–30 minutes before serving to let flavors meld.
Serve: Garnish with fresh chives or parsley if desired. Serve cold.
Notes
Substitutions: You can swap Greek yogurt with sour cream or use only mayonnaise for a richer taste.
Shrimp Tips: If cooking shrimp fresh, boil in salted water for 2–3 minutes until pink. Cool before using.
Make it lighter: Use low-fat Greek yogurt and skip the mayo.
Add crunch: Toss in some chopped celery or radishes for extra texture.
Low-carb: This salad is keto and low-carb friendly.
- Prep Time: 15 minutes
- Cook Time: 15–30 minutes
- Cuisine: American