Absolutely! A Creamy Cucumber Shrimp Salad is light, refreshing, and perfect as a side or a main dish for warm days. Here’s a simple, flavorful recipe:
Creamy Cucumber Shrimp Salad
Makes 4 servings
Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 1–2 medium cucumbers, thinly sliced or diced
- ½ red onion, thinly sliced (optional)
- 1–2 celery stalks, chopped (optional for crunch)
- ½ cup mayonnaise (or Greek yogurt for lighter version)
- 2 tsp Dijon mustard
- 1–2 tsp lemon juice
- 1 tsp dill (fresh or dried)
- Salt and pepper, to taste
- Optional garnish: fresh parsley, chives, or paprika
Instructions
1️⃣ Prep the vegetables
- Slice cucumbers thinly and dice celery if using.
- Optional: sprinkle cucumbers lightly with salt and let sit 10 minutes, then drain excess liquid — keeps salad from getting watery.
2️⃣ Mix dressing
- In a small bowl, combine mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, dill, salt, and pepper.
3️⃣ Combine salad
- In a large bowl, mix shrimp, cucumbers, onion, and celery.
- Pour dressing over the mixture and toss gently until everything is coated.
4️⃣ Chill and serve
- Cover and refrigerate at least 30 minutes for flavors to meld.
- Serve cold, garnished with parsley or chives.
Tips
- For extra crunch, add radishes, bell peppers, or cucumber ribbons.
- For low-carb/keto, use Greek yogurt and omit any sweetened ingredients.
- Can also serve on lettuce cups or as a sandwich filling.
If you want, I can make a “restaurant-style creamy cucumber shrimp salad” with avocado, dill, and a zesty lemon dressing that’s extra indulgent but still fresh and light.
Do you want me to do that?
