Creamy Cucumber Shrimp Salad
This refreshing salad combines succulent shrimp with crisp cucumbers in a velvety, herb-filled dressing. It is a light yet satisfying dish that comes together quickly, making it an excellent choice for a fresh lunch or a side dish for a gathering.
Ingredients
-
1 lb cooked shrimp, peeled and deveined
-
2 large cucumbers, sliced or chopped into bite-sized pieces
-
1/2 cup Greek yogurt or sour cream
-
2 tbsp mayonnaise
-
1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
-
1 tbsp lemon juice
-
1 clove garlic, minced
-
Salt and black pepper to taste
-
Optional: 1 cup cherry tomatoes, halved
Preparation Steps
-
Prepare the Cucumbers: Slice the cucumbers into thin rounds or bite-sized chunks. If the cucumbers are very watery, you can lightly salt them in a colander for 10 minutes, then pat them dry with a paper towel to keep the salad crisp.
-
Mix the Dressing: In a medium bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, lemon juice, minced garlic, and dill. Stir until the dressing is smooth and well-blended.
-
Combine the Salad: In a large mixing bowl, add the cooked shrimp and the prepared cucumbers. If you are using cherry tomatoes, add them at this stage as well.
-
Toss Gently: Pour the creamy dressing over the shrimp and vegetables. Use a large spoon to gently toss the ingredients until everything is evenly coated in the dressing.
-
Season: Taste the salad and add salt and black pepper as needed.
-
Chill and Serve: For the best flavor, cover the salad and refrigerate it for at least 15–30 minutes before serving. This allows the herbs and lemon to infuse into the shrimp and cucumbers.