Creamy Cucumber Shrimp Salad A Light & Flavorful Favorite!

Creamy Cucumber Shrimp Salad: A Light & Flavorful Favorite

This Creamy Cucumber Shrimp Salad is a refreshing, light dish perfect for hot days or as a healthy snack! The combination of tender shrimp, crunchy cucumbers, and a tangy homemade dressing creates a flavorful and satisfying meal. Whether you’re looking for a quick snack or a light lunch, this recipe hits all the right notes.

Ingredients:

• For the Salad:

  • 1 lb cooked shrimp, peeled and deveined (you can use pre-cooked or cook them fresh)

  • 2 medium cucumbers, thinly sliced

  • 1/2 red onion, thinly sliced

  • 1/4 cup fresh dill, chopped (or parsley if you prefer)

  • 1/2 cup cherry tomatoes, halved (optional, for extra color and flavor)

  • 1/4 cup feta cheese crumbles (optional, for a salty, creamy bite)

• For the Dressing:

  • 1/2 cup mayonnaise (or Greek yogurt for a lighter option)

  • 2 tbsp sour cream or plain Greek yogurt

  • 1 tbsp lemon juice (fresh is best)

  • 1 tsp Dijon mustard

  • 1 tbsp olive oil

  • 1/2 tsp garlic powder

  • Salt and pepper to taste

Instructions:

1. Prepare the Shrimp:

   • If using fresh shrimp, cook them in a large pot of boiling salted water for about 2-3 minutes or until they turn pink and are opaque. Drain and cool them down under cold running water. Once cooled, chop the shrimp into bite-sized pieces (optional, depending on how you like your shrimp).

2. Prepare the Vegetables:

   • Thinly slice the cucumbers and red onion. If you prefer, you can remove the seeds from the cucumbers to prevent excess water from being released. Chop the fresh dill (or parsley) and halve the cherry tomatoes.

3. Make the Dressing:

   • In a small bowl, combine the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, lemon juice, olive oil, garlic powder, salt, and pepper. Whisk until smooth and well-combined.

4. Assemble the Salad:

   • In a large bowl, combine the shrimp, cucumbers, red onion, dill, and tomatoes (if using). Pour the dressing over the salad and toss everything together until the shrimp and veggies are coated evenly.

5. Chill and Serve:

   • For the best flavor, let the salad chill in the fridge for at least 30 minutes before serving to allow the flavors to meld. When ready to serve, sprinkle the feta cheese crumbles on top if using.

Frequently Asked Questions (Q/A)

1. Can I use frozen shrimp for this recipe?

• Yes! Frozen shrimp work perfectly. Just be sure to thaw them completely before using. You can thaw them by placing them in the fridge overnight or quickly defrosting them in cold water.

2. How do I keep the cucumbers from getting soggy?

• To prevent the cucumbers from releasing too much water, you can sprinkle them with a little salt and let them sit for about 10 minutes. Then, pat them dry with a paper towel before adding them to the salad.

3. Can I make this salad ahead of time?

• Absolutely! This salad can be made a few hours ahead of time, or even the night before. Just keep it in the fridge and toss the dressing in right before serving to keep everything fresh.

4. Can I make this salad without mayo?

• Yes! You can use Greek yogurt or sour cream as a substitute for mayonnaise. If you want an even lighter dressing, you can use all Greek yogurt or a combination of yogurt and lemon juice for a tangy twist.

5. Can I add other veggies to the salad?

• Of course! You can add other crunchy veggies like bell peppers, celery, or avocado. Just be sure to keep the balance of creamy and crunchy for the best texture.

6. Is this salad keto-friendly?

• Yes, this creamy cucumber shrimp salad is keto-friendly as long as you skip the feta or use a lower-carb alternative. The main ingredients are shrimp, cucumber, and a creamy dressing, which are all keto-approved!

7. How long will this salad last in the fridge?

• It should last about 2-3 days in the fridge. Just make sure it’s stored in an airtight container. If you have any leftovers with too much liquid, you can drain it before serving again.