Creamy Cucumber Shrimp Salad 🥒🍤
📝 Ingredients (Serves 4)
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1 lb (450g) cooked shrimp, peeled & deveined
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2 large cucumbers, thinly sliced (English or Persian work best)
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½ small red onion, thinly sliced
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¼ cup fresh dill, chopped
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½ cup plain Greek yogurt (or light mayo)
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2 tbsp mayonnaise (optional for extra creaminess)
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1 tbsp lemon juice (fresh)
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1 tsp lemon zest
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1 clove garlic, minced
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Salt & black pepper to taste
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Optional: 1 tbsp olive oil
👩🍳 Instructions
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Prep Shrimp
If shrimp are large, chop into bite-sized pieces. Pat dry to remove excess moisture. -
Prepare Cucumbers
Slice thinly. If very watery, sprinkle lightly with salt and let sit 10 minutes, then pat dry. -
Make Creamy Dressing
In a bowl, mix Greek yogurt, mayo (if using), lemon juice, zest, garlic, dill, salt, and pepper. -
Combine
Add shrimp, cucumbers, and red onion. Toss gently until well coated. -
Chill & Serve
Refrigerate 20–30 minutes for best flavor. Serve cold.
🍽 Serving Ideas
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Serve in lettuce cups
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Spoon into avocado halves
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Stuff into pita pockets
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Serve over mixed greens
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Enjoy as a low-carb bowl
❓ Q & A
Q: Can I use frozen shrimp?
A: Yes! Thaw completely and pat dry before mixing.
Q: How long does it last?
A: Store in airtight container in fridge up to 2 days.
Q: Can I make it dairy-free?
A: Use dairy-free yogurt or all light mayo instead.
Q: How do I prevent it from getting watery?
A: Salt and drain cucumbers first, and pat shrimp dry.
Q: Can I add extras?
A: Yes! Try cherry tomatoes, avocado, feta cheese, or a pinch of paprika for extra flavor.