Creamy Cucumber Shrimp Salad

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Creamy Cucumber Shrimp Salad

Description:

This Creamy Cucumber Shrimp Salad is a refreshing, protein-packed dish that’s perfect for warm weather or light lunches. Crisp cucumbers and juicy shrimp are tossed in a tangy, herb-infused creamy dressing. It’s low in carbs, high in flavor, and comes together in under 20 minutes. Enjoy it chilled for maximum refreshment!

Ingredients:

For the Salad:

  • 1 lb (450g) cooked shrimp, peeled and deveined (small or medium size)

  • 2 large cucumbers, thinly sliced (or spiralized)

  • 1/4 red onion, thinly sliced

  • 1/4 cup chopped fresh dill (or parsley)

  • Optional: 1 avocado, diced (for added creaminess)

For the Creamy Dressing:

  • 1/2 cup plain Greek yogurt (or sour cream)

  • 2 tbsp mayonnaise (for richness)

  • 1 tbsp lemon juice (freshly squeezed)

  • 1 tsp Dijon mustard

  • 1 clove garlic, minced

  • Salt and black pepper to taste

‍ Instructions:

  1. Prep the Cucumbers: Slice or spiralize cucumbers. If using regular cucumbers, you may want to remove seeds. Pat dry with a paper towel to remove excess water.

  2. Mix the Dressing: In a bowl, whisk together Greek yogurt, mayo, lemon juice, mustard, garlic, salt, and pepper until smooth.

  3. Combine Everything: In a large bowl, add shrimp, cucumbers, red onion, and dill. Pour the dressing over the top and toss gently to combine.

  4. Chill: Let the salad rest in the fridge for at least 15–30 minutes before serving to allow flavors to meld.

  5. Serve: Garnish with extra herbs or avocado if using. Enjoy cold!

Servings:

  • Makes 4 servings as a main course or 6 servings as a side dish.

Notes:

  • If using frozen shrimp, make sure to thaw completely and pat dry before using.

  • English or Persian cucumbers work best—they have thinner skin and fewer seeds.

  • Add avocado last to prevent it from getting mushy if storing leftovers.

Tips:

  • Want a dairy-free version? Use coconut yogurt or a dairy-free mayo alternative.

  • Add a dash of hot sauce or chili flakes if you like a little heat.

  • This salad pairs well with crusty bread, crackers, or served over a bed of greens.

Nutritional Info (Per Serving – Approximate):

  • Calories: 210

  • Protein: 22g

  • Fat: 11g

  • Carbohydrates: 7g

  • Fiber: 2g

  • Sugar: 3g

  • Sodium: 380mg

(Based on 4 servings, using Greek yogurt and avocado included)

Health Benefits:

  • Shrimp: High in protein, low in calories, and a great source of selenium and B12.

  • Cucumber: Hydrating, low in calories, and full of antioxidants.

  • Greek Yogurt: Rich in probiotics, protein, and calcium.

  • Dill: May help with digestion and contains anti-inflammatory compounds.

❓Q&A:

Q: Can I make this ahead of time?
A: Yes! It’s actually better after chilling for 30 minutes. Just add avocado right before serving if using.

Q: How long does it last in the fridge?
A: 2–3 days stored in an airtight container. The cucumbers may release water over time—just drain off extra liquid and stir before serving.

Q: Can I use canned shrimp?
A: You can, though fresh or frozen shrimp have better texture and flavor. If using canned, rinse and drain well.

Q: Is it keto-friendly?
A: Yes! It’s low-carb and high in protein and healthy fats. Skip the onion or use less if you want to reduce carbs further.

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