🥗🍤
A refreshing and protein-packed salad that combines juicy shrimp, crisp cucumbers, and a creamy, tangy dressing — perfect for a light lunch or summer dinner!
🕒 Preparation Time
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Servings: 4
🦐 Ingredients
- 1 lb (450 g) cooked shrimp, peeled & deveined
- 2 medium cucumbers, thinly sliced
- 1/4 cup (25 g) red onion, thinly sliced
- 1/4 cup (15 g) chopped fresh dill (or 1 tsp dried)
- 1/2 cup (120 g) Greek yogurt or sour cream
- 2 Tbsp (30 g) mayonnaise
- 1 Tbsp (15 ml) lemon juice (freshly squeezed)
- 1 tsp Dijon mustard (optional for extra tang)
- Salt & black pepper, to taste
- 1/4 tsp garlic powder (optional)
🥣 Instructions
- Prepare the shrimp:
If using raw shrimp, boil or sauté them in a bit of olive oil for about 2–3 minutes per side until pink and opaque. Let cool. - Slice the cucumbers:
Thinly slice cucumbers (you can use a mandoline for even slices). Lightly salt them and let sit for 5 minutes to draw out excess water, then pat dry with paper towels. - Make the dressing:
In a bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and pepper. - Combine:
In a large salad bowl, add the shrimp, cucumbers, red onion, and dill. Pour the creamy dressing over the top and toss gently until everything is coated. - Chill & Serve:
Cover and refrigerate for 15–20 minutes before serving for the best flavor.
🥗 Variations
- Avocado twist: Add diced avocado for extra creaminess.
- Low-fat option: Use all Greek yogurt instead of mayo.
- Spicy version: Add a pinch of cayenne or a dash of hot sauce.
- Mediterranean style: Mix in chopped cherry tomatoes and feta cheese.
🍽️ Serving Ideas
Serve this salad on a bed of lettuce, stuffed into pita pockets, or with crusty bread for a refreshing meal.
🥶 Storage
- Store in an airtight container in the fridge for up to 2 days.
- Stir gently before serving — cucumbers may release a bit of water, so you can add a spoon of yogurt to refresh the texture.