A cool, creamy salad perfect for lunch, summer dinners, or meal prep—rich in protein and low in carbs.
⏱️ Time & Yield
-
Prep: 15 minutes
-
Cook: 5 minutes
-
Chill: 10 minutes (optional)
-
Serves: 3–4
🛒 Ingredients
Salad
-
1 lb shrimp, peeled & deveined
-
2 large cucumbers, thinly sliced (English or Persian best)
-
2 tbsp red onion, finely sliced
-
1 tbsp fresh dill or parsley, chopped
Creamy Dressing
-
½ cup plain Greek yogurt (non-fat for WW)
-
1 tbsp lemon juice
-
1 tsp Dijon mustard
-
1 clove garlic, minced
-
Salt & black pepper, to taste
👩🍳 Instructions
1️⃣ Cook the shrimp
Boil or sauté shrimp in lightly salted water 2–3 minutes until pink.
Drain and cool completely, then chop if large.
2️⃣ Prep veggies
Place cucumbers, onion, and herbs in a large bowl.
3️⃣ Make dressing
Whisk yogurt, lemon juice, mustard, garlic, salt, and pepper until smooth.
4️⃣ Combine
Add shrimp and dressing to veggies.
Toss gently until well coated.
5️⃣ Chill & serve
Refrigerate 10 minutes for best flavor.
⭐ Pro Tips
-
Salt cucumbers lightly and drain excess water
-
Use cold shrimp for best texture
-
Add dressing just before serving for crunch
❓ Q & A
Q: Is this good for weight loss?
A: Yes—high protein, low carb, and very filling.
Q: Can I make it ahead?
A: Yes—store up to 24 hours refrigerated.
Q: Can I use frozen shrimp?
A: Absolutely—thaw and pat dry first.
Q: Is this WW friendly?
A: Yes!
-
With non-fat Greek yogurt: 1–2 WW points per serving
🔄 Variations
-
Mediterranean: Add olives & feta (adds points)
-
Spicy: Add chili flakes or sriracha
-
Avocado Creamy: Add mashed avocado
-
Dairy-Free: Use coconut yogurt or tahini
🥗 Serve With
✔ Lettuce cups
✔ Whole-grain crackers
✔ Low-carb wraps
✔ Grilled vegetables