🥗 Creamy Shrimp & Cucumber Salad

This light and refreshing salad combines juicy shrimp, crisp cucumbers, and a creamy dill dressing. It’s cool, tangy, and perfect for warm days, quick lunches, or a healthy side dish. The combination is similar to a chilled seafood salad but with a clean, herby finish.

🧾 Ingredients (Serves 3–4)

• 1 lb cooked shrimp (peeled & deveined, tails removed)
• 2 cups cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced (optional)
• 1/2 cup plain Greek yogurt
• 2 tbsp mayonnaise (light if preferred)
• 1 tbsp fresh lemon juice
• 1 tbsp fresh dill, chopped (or 1 tsp dried)
• 1 clove garlic, minced
• Salt & pepper to taste

👩‍🍳 Instructions

1. Prep Ingredients

• Pat shrimp dry.
• Slice cucumbers thinly (you can peel or leave skin on).

2. Make Dressing

• In a bowl, mix:
  • Greek yogurt
  • Mayonnaise
  • Lemon juice
  • Dill
  • Garlic
  • Salt & pepper

3. Combine

• Add shrimp, cucumbers, and onion to a large bowl.
• Pour dressing over and gently toss until coated.

4. Chill

• Refrigerate for 20–30 minutes for best flavor.

5. Serve

• Garnish with extra dill and cracked pepper. Serve cold.

❓ Q&A

❓ Can I use frozen shrimp?

Yes, just thaw completely and pat dry before using.

❓ How do I keep it from getting watery?

Salt cucumbers lightly and let them sit 10 minutes, then drain before mixing.

❓ Can I make it dairy-free?

Yes—use dairy-free yogurt or all mayonnaise.

❓ How long does it last?

Up to 2 days in the fridge (best eaten fresh).

❓ Can I add extras?

Absolutely! Try:

• Avocado
• Cherry tomatoes
• Feta cheese

💡 Tips

• Use small or medium shrimp for best texture
• Fresh dill makes a big difference in flavor
• Add a splash of vinegar for extra tang