Description
A cool and creamy shrimp salad with crisp cucumbers, fresh dill, and a tangy yogurt dressing. Perfect for summer lunches or light dinners.
Ingredients
- Shrimp (medium, peeled and deveined): 1 pound, cooked and chilled
- Cucumber (English or Persian): 1 large, thinly sliced
- Greek Yogurt (plain, whole milk): 1/2 cup
- Mayonnaise: 2 tablespoons
- Fresh Dill (chopped): 2 tablespoons
- Red Onion (thinly sliced): 1/4 small
- Lemon Juice (freshly squeezed): 1 tablespoon
- Garlic (minced): 1 small clove
- Salt: 1/2 teaspoon
- Black Pepper (freshly ground): 1/4 teaspoon
Instructions
- In a large bowl, mix the yogurt, mayonnaise, lemon juice, garlic, dill, salt, and pepper until smooth.
- Add the sliced cucumbers, red onion, and shrimp to the bowl.
- Gently fold everything together with the dressing until well combined.
- Let the salad rest in the fridge for at least 20 minutes to chill and meld the flavors.
- Taste and adjust seasoning with extra lemon or dill if needed before serving.
- Spoon into serving bowls, garnish with more fresh dill, and serve chilled.
Notes
- Salt your cucumbers and pat them dry before mixing to avoid excess water.
- Use chilled shrimp for best texture and flavor.
- Don’t overdo the dressing at first, add more as needed after mixing.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 180mg
Keywords: shrimp salad, creamy shrimp salad, cucumber shrimp salad, summer shrimp salad, dill shrimp salad