Description
Cool, creamy, and full of zesty flavor, this shrimp and cucumber salad is the perfect light dish for warm weather — easy to prepare, high in protein, and incredibly refreshing.
Ingredients
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1 lb cooked shrimp, peeled and deveined
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1 large cucumber, thinly sliced
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¼ red onion, thinly sliced
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⅓ cup Greek yogurt or sour cream
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2 tablespoons mayonnaise
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1 tablespoon lemon juice
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1 teaspoon Dijon mustard
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1 tablespoon fresh dill, chopped (or ½ tsp dried dill)
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Salt & pepper to taste
Instructions
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In a small bowl, mix Greek yogurt, mayo, lemon juice, mustard, dill, salt, and pepper until smooth.
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In a large bowl, combine shrimp, cucumber, and red onion.
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Pour the creamy dressing over the salad and toss gently to coat.
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Chill in the refrigerator for 15–30 minutes before serving.
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Serve cold on its own or over a bed of lettuce for extra crunch!
Notes
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Swap in avocado or cherry tomatoes for added color and texture.
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Great as a light lunch, picnic dish, or protein-packed snack.
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For a dairy-free version, use avocado mayo or a coconut-based yogurt.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: 190
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 4g
- Protein: 20g