Here’s a fresh and flavorful recipe for Creamy Cucumber Shrimp Salad—perfect as a light lunch or side dish.
🥒🍤 Creamy Cucumber Shrimp Salad
🛒 Ingredients (Serves 2–4)
- 1 pound (450 g) cooked shrimp, peeled and deveined
- 1 large cucumber, thinly sliced or diced
- ½ small red onion, thinly sliced
- ½ cup mayonnaise or Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard (optional)
- Salt and black pepper, to taste
- Fresh dill or parsley, chopped, for garnish
🔪 Instructions
- Prepare shrimp and cucumber: If using raw shrimp, boil or steam until pink and cooked through, then cool. Slice cucumber thinly.
- Make dressing: In a bowl, mix mayonnaise (or yogurt), lemon juice, Dijon mustard, salt, and pepper.
- Combine salad: Add shrimp, cucumber, and onion to the dressing. Toss gently until everything is coated.
- Chill (optional): Refrigerate for 15–30 minutes to let flavors meld.
- Garnish and serve: Sprinkle with chopped dill or parsley before serving.
💡 Tips
- Add avocado slices for extra creaminess
- Serve on lettuce leaves or in a wrap for a low-carb option
- For a lighter version, use half mayo and half Greek yogurt
If you want, I can also give a zesty version with garlic, paprika, and a touch of chili that makes this salad extra flavorful.
