A refreshing, creamy, protein-rich salad made with juicy shrimp, crisp cucumber, fresh dill, and a tangy creamy dressing. Perfect for a light lunch, side dish, or easy summer meal!
Ingredients
For the Salad:
- 1 lb (450 g) cooked shrimp, peeled and deveined
- 2 large cucumbers, thinly sliced
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- ¼ small red onion, finely sliced — optional
- Salt and black pepper, to taste
For the Creamy Dressing:
- ½ cup Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1 tbsp fresh dill, chopped
- ½ tsp dried dill
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare the shrimp: If using raw shrimp, cook in lightly salted water or a skillet until pink and opaque. Allow to cool completely.
- Prepare the cucumber: Slice cucumbers into thin rounds or half-moons. Pat them gently with a paper towel to remove excess moisture.
- Make the dressing: In a bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic, dill, salt, and pepper until smooth and creamy.
- Combine: Add the cooled shrimp, cucumber, parsley, dill, and red onion to a large bowl.
- Dress the salad: Pour the creamy dressing over everything and gently toss until evenly coated.
- Chill: Refrigerate for 20–30 minutes before serving so the flavors can blend.
- Serve: Garnish with extra fresh dill, black pepper, and a little lemon zest if desired.
Tips
- Use Greek yogurt for a lighter, higher-protein dressing.
- For extra crunch, add chopped celery or radishes.
- Don’t leave the salad at room temperature for long because it contains shrimp and dairy.
- For the best texture, serve the salad chilled and enjoy it the same day.
Approximate Nutrition
Per serving, based on 4 servings:
- Calories: ~260 kcal
- Protein: ~29 g
- Carbohydrates: ~8 g
- Fat: ~12 g
- Fiber: ~1–2 g
- Sugar: ~4 g
- Sodium: ~600–700 mg
Nutrition will vary depending on the shrimp, mayonnaise, yogurt, and amount of salt used.
Q&A
Q: Can I use frozen shrimp?
A: Yes! Thaw the shrimp completely, drain well, and pat dry before adding.
Q: Can I make this without mayonnaise?
A: Absolutely. Replace the mayonnaise with extra Greek yogurt for a lighter dressing.
Q: Can I prepare it ahead of time?
A: Yes. You can prepare it a few hours ahead and keep it refrigerated. For the freshest texture, add the dressing closer to serving.
Q: What type of cucumber is best?
A: English or Persian cucumbers work especially well because they have a crisp texture and fewer seeds.
Q: Can I add avocado?
A: Yes! Diced avocado makes the salad extra creamy, but add it just before serving.
Q: Is this good for meal prep?
A: Yes, but for the best texture, keep the dressing separate and combine it with the shrimp and cucumber shortly before eating.
Q: What can I serve with it?
A: Serve with toasted pita, crusty bread, lettuce leaves, grilled vegetables, or as a light standalone lunch.