🥒 Creamy Cucumber Shrimp Salad
Ingredients:
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Shrimp:
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1 lb (450g) cooked shrimp, peeled and deveined (medium or small size)
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Juice of ½ lemon
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Salt & pepper, to taste
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Vegetables:
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1 large cucumber, thinly sliced or diced (English or Persian cucumbers work best)
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¼ small red onion, thinly sliced (or shallot for milder flavor)
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Optional: 1 stalk celery, finely diced
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Optional: 1 tbsp fresh dill or parsley, chopped
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Creamy Dressing:
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½ cup (120g) sour cream or Greek yogurt (or half mayo, half yogurt for balance)
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1 tbsp mayonnaise (for richness, optional)
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1 tbsp lemon juice or white wine vinegar
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1 tsp Dijon mustard (optional, for flavor depth)
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Salt and pepper, to taste
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1 small clove garlic, grated or minced (optional)
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Instructions:
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Prep Shrimp:
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If using frozen shrimp, thaw and pat dry. Toss with lemon juice, a little salt, and pepper.
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Slice and Salt Cucumber (Optional Step):
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To reduce excess water, sprinkle the sliced cucumber with a pinch of salt and let sit in a colander for 10–15 minutes. Pat dry before using.
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Make the Dressing:
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In a small bowl, whisk together sour cream or yogurt, mayo, lemon juice, mustard (if using), garlic, salt, and pepper until smooth.
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Assemble Salad:
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In a large bowl, combine shrimp, cucumbers, red onion, and herbs. Pour the dressing over and gently toss to coat.
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Chill & Serve:
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Refrigerate for at least 30 minutes before serving for best flavor. Taste and adjust seasoning if needed.
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🥗 Serving Suggestions:
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Serve over a bed of lettuce or baby spinach.
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Spoon into avocado halves or lettuce cups for a low-carb option.
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Pair with crusty bread or crackers for a light meal.
Would you like a spicy version, a low-fat adaptation, or a version with avocado or pasta added?