Creamy Cucumber Shrimp Salad

Ooooh creamy cucumber shrimp salad? Now that’s a cool, refreshing dish with a little luxury twist. Perfect for summer lunches, potlucks, or just when you’re feeling fancy and chill at the same time. Here’s a go-to recipe that’s light, tangy, and totally satisfying:

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 Creamy Cucumber Shrimp Salad

Ingredients:

• 1 lb cooked shrimp, peeled & deveined (small or medium size works best)

• 1 large cucumber, thinly sliced (peeled or unpeeled)

• ¼ red onion, thinly sliced or diced

• 2 tbsp fresh dill, chopped (or 1 tsp dried)

• 1–2 stalks celery, thinly sliced (optional for crunch)

• Salt & black pepper, to taste

For the Creamy Dressing:

• ½ cup sour cream (or Greek yogurt)

• 2 tbsp mayonnaise

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1 clove garlic, minced

• Salt & pepper, to taste

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Instructions:

1. Prep the cucumber:

   • Toss the cucumber slices with a pinch of salt and let sit in a colander for 15–20 minutes to draw out excess moisture. Pat dry.

2. Mix the dressing:

   • In a bowl, whisk together sour cream, mayo, lemon juice, mustard, garlic, salt & pepper.

3. Combine salad:

   • In a large bowl, gently mix shrimp, cucumber, red onion, celery, and dill.

   • Pour the dressing over and toss to coat evenly.

4. Chill:

   • Refrigerate for 30–60 minutes before serving so the flavors meld.

5. Serve:

   • Great on its own, in lettuce cups, or scooped onto croissants, toast, or crackers.

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Want to make it spicy, or swap the sour cream for avocado or coconut yogurt?