Creamy Cucumber Shrimp Salad

Tender shrimp tossed with crisp cucumbers in a creamy, lemony dressing with fresh herbs. Cool, refreshing, and packed with protein.

Ingredients (Serves 4)

Salad

• 1 lb shrimp, peeled & deveined

• 2 large cucumbers, thinly sliced

• ¼ small red onion, very thinly sliced

• 2 tbsp fresh dill or parsley, chopped

Creamy Dressing

• ½ cup Greek yogurt (or sour cream)

• 2 tbsp mayonnaise

• 1 tbsp lemon juice

• 1 tsp lemon zest

• 1 clove garlic, minced

• Salt & black pepper to taste

Instructions

1. Cook the Shrimp
   Bring a pot of salted water to a boil.
   Add shrimp and cook 2–3 minutes until pink.
   Drain and immediately chill in ice water. Pat dry.

2. Prepare Cucumbers
   Lightly salt cucumber slices and let sit 5 minutes.
   Pat dry to remove excess moisture.

3. Make Dressing
   In a bowl, whisk yogurt, mayo, lemon juice, zest, garlic, salt, and pepper.

4. Assemble Salad
   Combine shrimp, cucumbers, onion, and herbs.
   Gently fold in dressing until coated.

5. Chill & Serve
   Chill 15–20 minutes before serving for best flavor.

Serving Ideas

• Serve over lettuce or arugula

• In lettuce cups for low-carb

• With crusty bread or crackers

Tips & Variations

• Add avocado for extra creaminess

• Use dairy-free yogurt for lactose-free

• Add a pinch of paprika or Old Bay for spice

Q & A

Q: Can I use frozen shrimp?
A: Yes—thaw fully and pat dry before using.

Q: Is this salad keto-friendly?
A: Yes! Use full-fat yogurt and skip onion if needed.

Q: How long does it keep?
A: Best within 24 hours; store refrigerated.