🥗 Creamy Shrimp & Cucumber Salad
📖 Description
This dish is a refreshing, creamy shrimp and cucumber salad—light yet indulgent, perfect for warm days or as a quick low-carb meal. Juicy, tender shrimp are tossed with crisp cucumber slices and coated in a smooth, herby cream dressing. The fresh dill adds a burst of flavor, while the cool cucumbers balance the richness of the sauce. It’s elegant, protein-packed, and comes together quickly—ideal for lunch, dinner, or even a side dish.
🛒 Ingredients
- 2 cups cooked shrimp (peeled & deveined)
- 2 cups cucumbers (thinly sliced)
- ½ cup sour cream or Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1–2 cloves garlic (minced)
- 2 tbsp fresh dill (chopped)
- Salt (to taste)
- Black pepper (to taste)
- Optional: ¼ tsp paprika or chili flakes
👨🍳 Instructions
1. Prep Ingredients
Slice cucumbers thinly and pat dry to remove excess moisture.
Ensure shrimp are cooked, chilled, and dry.
2. Make Dressing
In a bowl, mix sour cream (or yogurt), mayonnaise, lemon juice, garlic, dill, salt, and pepper until smooth.
3. Combine
Add shrimp and cucumbers to the bowl.
Gently toss until everything is evenly coated.
4. Chill
Refrigerate for 15–30 minutes to enhance flavor.
5. Serve
Garnish with extra dill and a sprinkle of black pepper. Serve cold.
💡 Tips
- Use Greek yogurt for a lighter, healthier version
- Add red onions for a slight crunch and sharpness
- Try avocado slices for extra creaminess
- Don’t overdress—cucumbers release water over time
❓ Q&A
Q1: Can I use frozen shrimp?
Yes, just thaw completely and pat dry before using.
Q2: Is this salad keto-friendly?
Yes! It’s naturally low in carbs and high in protein.
Q3: How long does it last in the fridge?
Up to 2 days, but best eaten fresh for crunch.
Q4: Can I skip mayonnaise?
Absolutely—use all Greek yogurt or sour cream instead.
Q5: What can I serve with it?
It pairs well with grilled chicken, lettuce wraps, or can be eaten on its own.