Creamy Shrimp and Cucumber Salad

A fresh, creamy salad made with tender shrimp, crisp cucumber, fresh dill, and a light lemony dressing. It is cool, refreshing, and packed with flavor, making it perfect for lunch, a light dinner, or a side dish.

Ingredients

• 1 lb cooked shrimp, peeled and deveined
• 2 large cucumbers, thinly sliced
• ¼ small red onion, very thinly sliced
• ½ cup Greek yogurt
• ¼ cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely minced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• Salt, to taste
• Black pepper, to taste

Instructions

1. Pat the cooked shrimp dry with paper towels. If they are large, cut them in half.
2. Place the sliced cucumbers and red onion in a large bowl.
3. In a separate bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic, dill, parsley, salt, and black pepper.
4. Add the shrimp to the cucumber mixture.
5. Pour the creamy dressing over everything and gently toss until well coated.
6. Cover and refrigerate before serving so the flavors can blend.
7. Give the salad one gentle toss before serving and garnish with a little extra fresh dill.

Q&A

Can I use frozen shrimp?
Yes. Thaw the shrimp completely, drain well, and pat them dry before adding them to the salad.

Can I make this without mayonnaise?
Yes. Replace the mayonnaise with additional Greek yogurt for a lighter dressing.

How do I keep the cucumber from making the salad watery?
Slice the cucumber, sprinkle lightly with salt, and let it sit for about 10 minutes. Pat it dry before mixing.

Can I add avocado?
Yes. Diced avocado makes the salad creamier and adds healthy fats.

Can I prepare it ahead of time?
Yes, but it is best enjoyed within a day. For the freshest texture, add the dressing shortly before serving.