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Creamy Cucumber Shrimp Salad

A light and refreshing dish combining succulent shrimp, crisp cucumbers, and a creamy dressing, perfect for a sunny day or light dinner.
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Prep Time 10 minutes
Cook Time 3 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb shrimp, peeled and deveined
  • 2 large cucumbers, sliced into rounds
  • 1/2 cup red onion, thinly sliced for a punch of flavor
  • 1 cup cherry tomatoes, halved for a hint of sweetness
  • 1/4 cup fresh dill, chopped to add a lovely herbaceous note
Dressing
  • 1/2 cup Greek yogurt rich and creamy base
  • 2 tbsp mayonnaise for added smoothness
  • 1 tbsp lemon juice to brighten the dish
  • 1 clove garlic, minced for depth of flavor
  • Salt and pepper to taste

Method
 

Cooking the Shrimp
  1. In a pot of boiling water, add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque.
  2. Drain the shrimp and set aside to cool.
Prepare the Vegetables
  1. In a large bowl, combine the sliced cucumbers, red onion, cherry tomatoes, and freshly chopped dill.
Make the Dressing
  1. In a separate small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, minced garlic, salt, and pepper.
Combine Ingredients
  1. Once the shrimp has cooled completely, add it to the vegetable mixture in the large bowl.
  2. Pour the dressing over this mixture and toss gently to ensure everything is well coated.
Chill and Serve
  1. For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving.

Notes

For best results, let the shrimp cool completely for freshness. Add a squeeze of lemon before serving for extra brightness. Consider fresh herbs like parsley or cilantro for variations.