Creamy Shrimp & Cucumber Dill Salad

Ingredients

Salad

• 450 g (1 lb) cooked shrimp/prawns, peeled and deveined

• 2 large English cucumbers (about 500–600 g), sliced into thick half-moons or chunks

• 2 tbsp fresh dill, finely chopped

• 2 tbsp fresh parsley, optional

• ¼ small red onion, very thinly sliced, optional

• ½ tsp salt

• ¼ tsp freshly ground black pepper

Creamy dressing

• ½ cup (120 g) mayonnaise

• ½ cup (120 g) sour cream or Greek yogurt

• 1½ tbsp fresh lemon juice

• 1 tsp lemon zest

• 1 small garlic clove, finely grated

• 1–2 tbsp fresh dill, chopped

• ½ tsp Dijon mustard

• ¼ tsp salt, or to taste

• ¼ tsp black pepper

• 1–2 tbsp cold water, if needed to thin

Method

1. Prepare the cucumber.
   Slice the cucumbers and sprinkle with about ½ tsp salt. Leave for 10–15 minutes. Pat or gently squeeze away excess moisture. This keeps the finished salad from becoming watery.

2. Make the dressing.
   Whisk together mayonnaise, sour cream/Greek yogurt, lemon juice, zest, garlic, Dijon, dill, salt and pepper. Add a little cold water if you want a thinner coating.

3. Prepare the shrimp.
   If using cooked shrimp, make sure they’re thoroughly chilled and well drained. For large shrimp, cut them in half; leave smaller shrimp whole.

4. Combine.
   Add cucumber, shrimp, dill and optional red onion/parsley to a large bowl. Pour over the dressing and gently fold until everything is coated.

5. Chill.
   Refrigerate for 30–60 minutes before serving. Taste and adjust lemon, salt and pepper.

6. Serve cold.
   Garnish with extra dill, cracked black pepper and a few lemon wedges. The salad is best eaten the same day.

For the pictured creamy texture

For a particularly rich, thick dressing, use ½ cup mayonnaise + ½ cup full-fat Greek yogurt or sour cream. Greek yogurt gives it more tang and protein; sour cream produces a softer, more traditional creamy-salad texture.

Nutrition — approximate

Per serving, assuming 4 servings and mayonnaise + Greek yogurt:

Actual values vary considerably with the shrimp size, mayonnaise, yogurt and amount of added salt.

Nut/allergen information

• Tree nuts: None in the basic recipe.

• Peanuts: None.

• Shellfish: Yes — shrimp is a crustacean shellfish.

• Egg: Usually yes, because conventional mayonnaise contains egg.

• Milk: Yes if using sour cream or dairy Greek yogurt.

• Gluten: Naturally gluten-free, but check packaged mayonnaise, mustard and seasonings for cross-contact if necessary.

• Dairy-free version: Use dairy-free yogurt or additional mayonnaise.

• Egg-free version: Use egg-free mayonnaise.

Serving size: about 1¼–1½ cups per person, depending on how much cucumber and shrimp you use.

Tip: For a lighter version, use ¾ cup Greek yogurt + ¼ cup mayonnaise for the dressing. It stays creamy while substantially reducing the fat and calories.