Description
Creamy Cucumber Shrimp Salad is a fresh, light, and flavorful dish combining crisp cucumbers, tender shrimp, and a tangy creamy dressing. Perfect for a quick lunch, side dish, or potluck, this salad balances refreshing crunch with succulent seafood and herbs, making it nourishing and versatile for any occasion.
Ingredients
Scale
Main Ingredients
- 1–2 cups fresh cucumbers (English or Persian), thinly sliced
- 1 cup cooked shrimp, peeled and deveined
- 1/2 cup Greek yogurt or mayonnaise
- 1–2 tablespoons fresh dill or mixed fresh herbs, chopped
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced (or 1/4 teaspoon garlic powder)
- Salt, to taste
- Black pepper, to taste
Optional Add-ins
- 1/4 cup red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup sliced radishes
- 1/2 avocado, diced (for added creaminess)
- A pinch of cayenne pepper or a dash of hot sauce (for a spicy kick)
- 1/4 cup toasted almonds or walnuts (for added crunch)
Instructions
- Prepare the Shrimp: If using raw shrimp, cook them by boiling or sautéing until just pink and tender. Let the shrimp cool completely before using to keep the salad refreshing.
- Slice the Cucumbers: Thinly slice the fresh cucumbers into rounds or half-moons without peeling, preserving nutrients and color.
- Mix the Dressing: In a bowl, whisk together Greek yogurt or mayonnaise with fresh lemon juice, minced garlic, chopped dill, salt, and pepper until the dressing is smooth and creamy.
- Combine Everything: Gently toss the cooled shrimp and sliced cucumbers with the dressing, ensuring all pieces are evenly coated for maximum flavor and texture.
- Chill Before Serving: Refrigerate the salad for at least 20 minutes so the flavors meld and the salad becomes even more refreshing.
Notes
- Keep shrimp and cucumbers refrigerated until last moment for maximum freshness.
- Start with less dressing and add more gradually to avoid sogginess.
- Use fresh dill or parsley for vibrant flavor and aroma instead of dried herbs.
- Salt and drain regular cucumbers for 10 minutes if they tend to be watery before using.
- Prepare dressing and chop ingredients a day ahead to save time.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 115mg
Keywords: creamy cucumber shrimp salad, shrimp salad, cucumber salad, seafood salad, light lunch, creamy dressing, easy salad, gluten free
