🥒🦐 Creamy Cucumber Shrimp Salad Recipe
Ingredients:
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1 lb (450g) cooked shrimp (peeled, deveined, tails off — small or medium size)
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1 large English cucumber, thinly sliced (or 2–3 regular cucumbers, seeded if needed)
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1/4 small red onion, thinly sliced (optional)
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2 tbsp fresh dill, chopped (or 1 tsp dried)
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1–2 tbsp fresh parsley or chives, chopped (optional)
For the Creamy Dressing:
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1/2 cup sour cream or Greek yogurt (or a mix)
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2 tbsp mayonnaise (for richness)
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1 tbsp lemon juice (freshly squeezed)
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1 tsp Dijon mustard (adds tang and depth)
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1 garlic clove, minced or grated (optional)
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Salt and pepper, to taste
🥗 Instructions:
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Prep the Cucumbers:
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Slice cucumbers thinly (use a mandoline for even slices if you like).
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Lightly salt them and place in a colander for 15–20 minutes to draw out excess water.
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Pat dry with a paper towel to avoid a watery salad.
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Prepare the Dressing:
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In a bowl, mix together sour cream, mayo, lemon juice, Dijon mustard, garlic (if using), dill, and a pinch of salt and pepper.
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Combine:
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In a large bowl, combine the shrimp, cucumbers, red onion, and herbs.
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Pour the dressing over and toss gently to coat.
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Chill:
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Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
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Serve:
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Serve chilled on its own, over lettuce, in an avocado half, or with crackers/toast.
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✅ Tips:
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Use pre-cooked frozen shrimp, thawed and patted dry for convenience.
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For extra flavor, add a dash of Old Bay seasoning or paprika to the dressing.
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Make it low-carb by using only Greek yogurt and skipping the mayo.
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Keeps well in the fridge for up to 2 days — perfect for meal prep.
Would you like a version without dairy or mayo? Or maybe a spicy twist with sriracha or chili flakes?
