Fresh, light, and irresistibly creamy—this Cucumber Shrimp Salad is perfect for warm days, quick lunches, or an elegant side dish. It comes together fast and tastes even better chilled.
🧾 Ingredients
Ad
- 1 lb shrimp, cooked, peeled & deveined
- 2 large cucumbers, thinly sliced (English or Persian work best)
- ¼ red onion, very thinly sliced
- ¼ cup fresh dill, finely chopped
Creamy Dressing
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 tbsp lemon juice (fresh)
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- Salt & black pepper, to taste
👩🍳 Instructions
Ad
- Prepare the Shrimp
If shrimp are large, cut them into bite-size pieces. - Mix the Dressing
In a bowl, whisk together mayonnaise, sour cream (or yogurt), lemon juice, Dijon mustard, garlic, salt, and pepper until smooth. - Assemble the Salad
In a large bowl, combine shrimp, cucumber slices, red onion, and dill. - Dress & Chill
Pour dressing over the salad and gently toss to coat.
Refrigerate for 20–30 minutes before serving for best flavor.
🌟 Variations
- Extra fresh: Add halved cherry tomatoes
- Low-carb: Use all Greek yogurt instead of mayo
- Spicy kick: Add a pinch of cayenne or a drizzle of hot sauce
- Mediterranean twist: Add feta cheese and olives
🥖 Serving Ideas
- Serve over crisp lettuce
- Spoon into avocado halves
- Enjoy with crusty bread or pita chips
Ad
Leave a Comment