A refreshing, protein-packed salad with tender shrimp, crisp cucumbers, and a creamy, herby dressing—perfect for warm days or a light meal!
🛒 Ingredients (Serves 3–4)
300g cooked shrimp (peeled & deveined)
2 cups cucumber (sliced or diced)
1/4 cup red onion (thinly sliced)
2 tbsp fresh dill (or parsley)
🥣 Creamy Dressing:
1/2 cup Greek yogurt (or mayo for richer taste)
1 tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic (minced)
Salt & black pepper
👩🍳 Instructions
1. Prep ingredients
Slice cucumbers and onion
Pat shrimp dry
2. Make dressing
In a bowl, mix yogurt, lemon juice, mustard, garlic, salt, and pepper
3. Combine
Add shrimp, cucumber, onion, and dill
Toss gently with dressing
4. Chill & serve
Refrigerate for 15–20 minutes for best flavor
💡 Tips for Best Flavor
Use fresh shrimp or well-thawed frozen
Salt cucumbers lightly and drain for extra crunch
Add dressing just before serving for freshness
Use fresh dill for best taste
🔥 Variations
Avocado: Add diced avocado 🥑
Spicy: Add chili flakes or sriracha
Low-Cal: Use low-fat yogurt
Garlic Boost: Add extra garlic
🍽️ Serve With
Toast or crackers 🥖
Lettuce wraps 🥬
As a light lunch bowl
⚖️ Approx Nutrition (Per Serving)
Calories: ~180–250
Protein: ~18–22g
Carbs: ~6–10g
Fat: ~6–10g
🧮 WW (Weight Watchers) Points
2–4 points per serving
👉 Lower points:
Use non-fat yogurt
Skip mayo
❓ FAQs
Can I make ahead?
Yes—best within 1–2 days.
Why is it watery?
Cucumbers release water—drain before mixing.
Can I use frozen shrimp?
Yes—thaw and dry well.