Creamy Cucumber Shrimp Salad

Table of Contents

Chilled shrimp, refreshing cucumber, and creamy dressing come together in a light, cool, and protein-packed seafood salad!

This recipe is a twist on traditional shrimp salad, with the added freshness of cucumber and the richness of a creamy dressing. The combination of succulent shrimp, crunchy cucumber, and a hint of dill creates a flavor profile that’s both refreshing and delicious. The creamy dressing adds a rich and indulgent touch, making this salad a perfect side dish or light lunch.

Get ready to indulge in a refreshing and delicious salad that’s perfect for any occasion! Creamy Cucumber Shrimp Salad is a mouth-watering recipe that combines the sweetness of shrimp, the coolness of cucumber, and the creaminess of a tangy dressing.

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Ingredients:(Servings: 4-6)

1 pound large shrimp, peeled and deveined

2 large cucumbers, peeled and thinly sliced

1/2 cup plain Greek yogurt

1 tablespoon mayonnaise

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh chives

1 teaspoon lemon juice

Salt and pepper, to taste

1/4 teaspoon paprika (optional)

Instructions:

Cook the shrimp in a large skillet over medium-high heat for 2-3 minutes per side, or until pink and cooked through.

In a large bowl, whisk together the yogurt, mayonnaise, dill, chives, lemon juice, salt, pepper, and paprika (if using).

Add the sliced cucumbers to the bowl and toss to coat with the dressing.

Once the shrimp are cooked, chop them into bite-sized pieces and add them to the bowl with the cucumbers.

Toss everything together until the shrimp are well coated with the dressing.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve chilled.

Nutrition Facts:

Calories: 150-200
Protein: 20-25g (40-45% of the Daily Value (DV))
Fat: 5-7g (25-30% of the DV)
Saturated Fat: 1-2g (5-10% of the DV)
Carbohydrates: 5-7g (20-25% of the DV)
Fiber: 2-3g (10-15% of the DV)
Sugar: 2-3g
Sodium: 200-250mg (10-15% of the DV)
Cholesterol: 60-80mg (20-25% of the DV)