Creamy Cucumber Shrimp Salad

Here’s a detailed, step-by-step recipe for a Creamy Cucumber Shrimp Salad—light, refreshing, and perfect for a quick lunch or appetizer. I’ll break it down by ingredients, dressing, and assembly.

Ingredients (Serves 2–4)

For the Salad:

• 1 lb (450 g) shrimp, peeled and deveined

• 1 large cucumber, thinly sliced or diced

• 1 small red onion, finely chopped

• 1 avocado, diced (optional, for creaminess)

• 1 cup cherry tomatoes, halved

• 2 tbsp fresh dill, chopped

• Salt and pepper, to taste

• 1–2 tbsp lemon juice, fresh

For the Creamy Dressing:

• ½ cup Greek yogurt (or sour cream for extra richness)

• 2 tbsp mayonnaise

• 1 clove garlic, minced

• 1 tsp Dijon mustard

• 1 tsp lemon zest

• 1 tbsp fresh lemon juice

• Salt and pepper, to taste

• Optional: 1 tsp honey or maple syrup for slight sweetness

Instructions

Step 1: Cook the Shrimp

1. Bring a pot of water to a boil. Add a pinch of salt and a squeeze of lemon.

2. Add shrimp and cook for 2–3 minutes until pink and opaque.

3. Drain and transfer shrimp to a bowl of ice water to stop cooking.

4. Once cooled, pat shrimp dry and chop into bite-sized pieces if large.

Step 2: Prepare the Vegetables

1. Slice or dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.

2. If using avocado, dice it just before mixing to prevent browning.

3. Toss vegetables lightly with 1–2 tbsp lemon juice, salt, and pepper.

Step 3: Make the Dressing

1. In a small bowl, combine Greek yogurt, mayonnaise, minced garlic, Dijon mustard, lemon zest, and lemon juice.

2. Whisk until smooth. Taste and adjust salt, pepper, and optional honey.

3. For a thinner dressing, add 1–2 tsp water or extra lemon juice.

Step 4: Assemble the Salad

1. In a large bowl, combine shrimp, cucumber, onion, cherry tomatoes, and dill.

2. Pour the creamy dressing over the salad and gently toss to coat everything evenly.

3. If using avocado, fold in last to prevent mashing.

Step 5: Chill & Serve

• Chill in the fridge for 20–30 minutes before serving to let flavors meld.

• Serve on a bed of lettuce, with crusty bread, or enjoy as-is.

Tips & Variations

• Spicy kick: Add a pinch of cayenne pepper or smoked paprika to the dressing.

• Extra crunch: Add sliced radishes or toasted nuts like almonds or pecans.

• Herb swaps: Parsley or chives work well instead of dill.

• Low-carb option: Skip tomatoes and avocado for a keto-friendly version.

If you want, I can also give a version that’s ready in 10 minutes with no-cook shrimp, perfect for summer lunches. That one is even faster and just as creamy.

Do you want me to make that version too?