Creamy Cucumber Shrimp Salad

By Muhammad Faizan

Creamy Cucumber Shrimp Salad

Ingredients:

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

  • 2 large cucumbers, thinly sliced (or diced)

  • 1 cup cherry tomatoes, halved

  • ½ small red onion, thinly sliced (optional)

  • 2 tbsp fresh dill or parsley, chopped

For the Creamy Dressing:

  • ½ cup sour cream (or Greek yogurt for a lighter option)

  • 2 tbsp mayonnaise

  • 1 tbsp lemon juice (freshly squeezed)

  • 1 tsp Dijon mustard

  • 1 garlic clove, minced

  • Salt and pepper to taste

Instructions:

  1. Prepare the vegetables:

    • Wash and slice cucumbers and tomatoes.

    • Thinly slice the red onion if using.

  2. Prepare the dressing:

    • In a medium bowl, whisk together sour cream, mayonnaise, lemon juice, Dijon mustard, minced garlic, dill (or parsley), salt, and pepper until smooth.

  3. Combine ingredients:

    • In a large mixing bowl, add shrimp, cucumbers, tomatoes, and red onion.

    • Pour the creamy dressing over the top and toss gently to coat evenly.

  4. Chill before serving:

    • Cover the salad and refrigerate for at least 30 minutes before serving. This helps the flavors blend beautifully.

  5. Serve:

    • Garnish with extra dill or parsley and serve chilled.

Servings:

Serves 4 people as a light main course or 6 people as a side dish.

Notes & Tips:

  • Shrimp: Use pre-cooked shrimp for convenience or boil raw shrimp for 2–3 minutes until pink and opaque. Cool before mixing.

  • Cucumbers: English or Persian cucumbers work best since they have fewer seeds and a crisp texture.

  • Make ahead: You can make this salad up to 12 hours in advance; just keep it chilled and add dressing right before serving to avoid sogginess.

  • Dairy-free option: Replace sour cream and mayo with a dairy-free yogurt or cashew cream.

Nutritional Information (per serving):

(Approximate values)

  • Calories: 210 kcal

  • Protein: 20 g

  • Fat: 12 g

  • Carbohydrates: 6 g

  • Fiber: 1 g

  • Sugars: 3 g

Health Benefits:

  • High in protein: Shrimp provides lean protein to support muscle growth.

  • Low in carbs: Great for low-carb or keto diets.

  • Rich in antioxidants: Cucumbers and dill contain antioxidants that support skin health.

  • Hydrating: Cucumbers are 95% water, making this salad refreshing and hydrating.

Q&A:

Q1: Can I use frozen shrimp?
A: Yes! Just thaw and pat dry before adding to the salad.

Q2: How long does it last in the fridge?
A: Store in an airtight container for up to 2 days. Stir before serving.

Q3: Can I add other ingredients?
A: Absolutely! Avocado, celery, or a handful of arugula add great texture.

Q4: Is it gluten-free?
A: Yes, this recipe is naturally gluten-free.

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