Creamy Shrimp and Cucumber Salad

By bhutta shaharyar

Creamy Shrimp and Cucumber Salad

Description

This refreshing, protein-rich salad combines tender shrimp with crisp cucumbers in a creamy, tangy dressing. It’s light yet satisfying—perfect for warm weather, quick lunches, or as a side dish for grilled meals. The contrast between juicy shrimp and crunchy cucumbers makes every bite balanced and flavorful.

Ingredients

Serves: 4

  • 400 g (14 oz) cooked shrimp (peeled & deveined)
  • 2 large cucumbers (thinly sliced)
  • ½ small red onion (thinly sliced)
  • 1 cup plain Greek yogurt (or mayonnaise for richer taste)
  • 2 tbsp sour cream (optional, for extra creaminess)
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1–2 cloves garlic (minced)
  • 1 tbsp fresh dill (chopped)
  • Salt and black pepper (to taste)
  • Optional: ½ tsp paprika or chili flakes

Instructions

  1. Prepare the cucumbers
    Slice cucumbers thinly. Lightly sprinkle with salt and let sit for 10 minutes to remove excess water. Pat dry.
  2. Make the dressing
    In a bowl, mix yogurt, sour cream, lemon juice, mustard, garlic, dill, salt, and pepper.
  3. Combine ingredients
    Add shrimp, cucumbers, and red onion into the dressing.
  4. Toss gently
    Mix until everything is evenly coated.
  5. Chill before serving
    Refrigerate for at least 20–30 minutes for best flavor.

Notes

  • Use fresh or properly thawed shrimp for best texture.
  • Greek yogurt keeps it lighter; mayonnaise makes it richer.
  • Letting cucumbers release water prevents a watery salad.

Tips for Best Results

  • Pat shrimp dry before mixing to avoid dilution.
  • Add dressing just before serving if making ahead.
  • Chill thoroughly—this salad tastes better cold.
  • Use English cucumbers for fewer seeds and better crunch.

Serving Suggestions

  • Serve as a light main dish
  • Pair with grilled chicken or fish
  • Enjoy with toasted bread or crackers
  • Great for picnics and summer meals

Nutritional Information (Per Serving Approx.)

  • Calories: 220–260 kcal
  • Protein: 22–25 g
  • Fat: 10–14 g
  • Carbohydrates: 6–8 g
  • Fiber: 1–2 g
  • Sodium: Moderate (depends on seasoning)

Health Benefits

  • High in protein – Shrimp supports muscle repair
  • Low in carbs – Good for low-carb diets
  • Hydrating – Cucumbers are water-rich
  • Gut-friendly – Yogurt contains probiotics
  • Rich in nutrients – Includes vitamins B12, iodine, and antioxidants

Q&A

Q1: Can I use frozen shrimp?
Yes, just thaw completely and pat dry before using.

Q2: Can I make it ahead of time?
Yes, but store dressing separately and mix before serving for best texture.

Q3: What can I substitute for yogurt?
Mayonnaise, sour cream, or a mix of both.

Q4: How long does it last in the fridge?
Up to 2 days in an airtight container.

Q5: Can I add other vegetables?
Absolutely—try avocado, cherry tomatoes, or celery.

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