Creamy Cucumber Shrimp Salad 🥗🍤
Fresh, light, and creamy — perfect for lunch, meal prep, or a refreshing summer dinner.
🛒 Ingredients
For the Salad:
1 lb (450 g) cooked shrimp, peeled and deveined
2 large cucumbers, thinly sliced
1 cup cherry tomatoes, halved
1/4 small red onion, very thinly sliced
2 tbsp fresh dill, chopped (or 1 tsp dried)
1 tbsp fresh parsley, chopped (optional)
For the Creamy Dressing:
1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt
1 tbsp lemon juice (freshly squeezed)
1 tsp Dijon mustard
1 small garlic clove, minced
Salt and black pepper to taste
1–2 tbsp milk (if needed to thin)
👩🍳 Instructions
1️⃣ Prep the Vegetables
Slice cucumbers thinly. If they’re very watery, lightly salt them and let sit for 10 minutes, then pat dry with paper towels.
2️⃣ Make the Dressing
In a medium bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lemon juice, Dijon, garlic, salt, and pepper.
Add a splash of milk if you prefer a thinner dressing.
3️⃣ Assemble the Salad
In a large bowl, combine shrimp, cucumbers, cherry tomatoes, red onion, and fresh herbs.
4️⃣ Mix & Chill
Pour dressing over salad and gently toss until evenly coated.
Refrigerate for at least 30 minutes before serving for best flavor.
🍽️ Serving Ideas
Serve over lettuce or mixed greens
Spoon into avocado halves
Enjoy with crusty bread
Stuff into wraps or pita pockets
🧊 Storage
Store in airtight container up to 2 days
Best enjoyed fresh (cucumbers release water over time)
Creamy Cucumber Shrimp Salad
