🥒🦐 Creamy Cucumber Shrimp Salad
🧂 Ingredients (Serves 4):
🌿 Salad:
-
1 lb shrimp, peeled, deveined, and cooked (small or medium-sized)
-
1 large English cucumber, thinly sliced
-
¼ small red onion, thinly sliced (or use shallot)
-
1–2 tbsp fresh dill, chopped (or parsley for a milder flavor)
-
Optional: halved cherry tomatoes or sliced avocado for variety
🥣 Creamy Dressing:
-
½ cup sour cream (or Greek yogurt)
-
2 tbsp mayonnaise
-
1 tbsp lemon juice
-
1 tsp Dijon mustard (optional but adds zip)
-
1 clove garlic, minced
-
Salt & black pepper to taste
👩🍳 Instructions:
-
Cook the Shrimp (if not pre-cooked):
Boil or sauté shrimp until just pink and opaque (about 2–3 minutes). Rinse with cold water and pat dry. -
Mix the Dressing:
In a small bowl, whisk together sour cream, mayo, lemon juice, mustard, garlic, salt, and pepper. -
Combine Salad Ingredients:
In a large bowl, toss shrimp, cucumber, red onion, and fresh dill. -
Add Dressing:
Pour the dressing over the shrimp mixture and gently toss to coat. -
Chill & Serve:
Cover and refrigerate for 30 minutes before serving to let flavors meld. Serve chilled as a light main or side.
📝 Tips & Variations:
-
Add chopped celery, avocado, or a handful of baby spinach for texture and volume.
-
Make it spicy: add a pinch of cayenne or a few dashes of hot sauce.
-
For a lighter version, use all Greek yogurt in place of sour cream and mayo.
-
Serve it on lettuce wraps, crackers, toast, or in a halved avocado for presentation.
Would you like a no-dairy version, a keto tweak, or suggestions for turning it into a wrap or sandwich