Creamy Cucumber Shrimp Salad
A refreshing and creamy shrimp salad that combines shrimp, cucumber, and a tangy yogurt-lemon dressing, perfect for light lunches or meal prep.
Ingredients
Salad Ingredients
- 1 cup cooked shrimp, chopped Use small or medium cooked shrimp for best results.
- 1 cup cucumber, diced English or Persian cucumbers are preferred.
- 1/2 cup mayonnaise Full fat is recommended for best texture.
- 1/4 cup Greek yogurt Lighten the dressing while keeping it creamy.
- 2 tablespoons fresh dill, chopped Substitute with one third dried dill if necessary.
- 1 tablespoon lemon juice Fresh juice is best.
- 1 teaspoon lemon zest Adds brightness to the salad.
- 1 clove garlic, minced Mellow the flavor by chilling.
- 2 tablespoons red onion, finely chopped Soak in cold water to soften the sharpness if desired.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preparation
- In a bowl, whisk together mayonnaise, Greek yogurt, lemon juice, lemon zest, garlic, salt, and black pepper until smooth and creamy.
- Add the chopped shrimp, diced cucumber, fresh dill, and red onion to the bowl, then gently toss until evenly coated.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, gently stir and adjust seasoning if needed, then serve chilled.
Notes
Chill the salad properly to enhance flavors. Best served fresh within 2 days. Can be made dairy-free with appropriate substitutes.