Creamy Cucumber Shrimp Salad

Here’s a light, refreshing, and ultra-satisfying recipe for Creamy Cucumber Shrimp Salad — perfect for summer lunches, BBQs, or a light dinner. It’s crunchy, creamy, and packed with flavor.

🥗 Creamy Cucumber Shrimp Salad

🦐 Ingredients:

• 1 lb cooked shrimp (peeled, deveined, tail-off; small or medium size)

• 1 large English cucumber, thinly sliced (or 2 Persian cucumbers)

• 1/4 cup red onion, thinly sliced or diced

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

• 1 tablespoon fresh parsley (optional)

Creamy Dressing:

• 1/3 cup sour cream or Greek yogurt

• 2 tablespoons mayonnaise

• 1 tablespoon lemon juice

• 1 teaspoon Dijon mustard

• 1 clove garlic, minced (or 1/4 tsp garlic powder)

• Salt & pepper, to taste

🥣 Instructions:

1. Prep the Shrimp:

   • If using frozen shrimp, thaw and pat dry.

   • For extra flavor, you can toss them briefly in a skillet with a splash of olive oil, salt, and pepper.

2. Make the Dressing:

   • In a small bowl, whisk together sour cream, mayo, lemon juice, Dijon, garlic, salt, and pepper until smooth.

3. Assemble the Salad:

   • In a large bowl, combine shrimp, cucumber, red onion, dill, and parsley.

   • Pour dressing over the top and toss gently to combine.

4. Chill & Serve:

   • Cover and refrigerate for at least 30 minutes to let flavors meld.

   • Serve cold on its own, over greens, in lettuce cups, or with crusty bread.

✅ Tips & Variations:

• Use Greek yogurt for a lighter version.

• Add avocado, cherry tomatoes, or chopped celery for extra texture.

• Want a little kick? Add a few dashes of hot sauce or a pinch of Old Bay seasoning to the dressing.