This creamy shrimp and cucumber salad is fresh, light, and full offlavor. Juicy shrimp pairs perfectly with crisp cucumber, all tossed in a creamy herb dressing that makes it both refreshing and satisfying. Perfect as a side dish, appetizer, or even a light main course.
Why You’ll Love It:
– Refreshing and protein-packed.
– Ready in under 20 minutes.
– Perfect for summer meals, BBQs, or picnics.
– Creamy, herby, and deliciously crisp.
Ingredients:
– 1 lb cooked shrimp, peeled and deveined
– 2 medium cucumbers, sliced into half-moons
– 1/2 cup sour cream (or Greek yogurt for lighter option)
– 2 tablespoons mayonnaise
– 2 tablespoons fresh dill, chopped
– 1 tablespoon lemon juice
– 1 teaspoon garlic powder
– Salt and black pepper, to taste
Directions:
1. In a large bowl, combine sour cream, mayonnaise, dill, lemon juice, garlic powder, salt, and pepper. Mix until smooth.
2. Add shrimp and cucumber slices to the bowl.
3. Toss gently to coat everything in the creamy dressing.
4. Chill in the refrigerator for 20–30 minutes before serving for best flavor.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes
Kcal: 220 kcal | Servings: 4 servings
Tips & Serving Suggestions:
– Add red onion or cherry tomatoes for extra crunch and flavor.
– Serve on a bed of lettuce or in avocado halves for presentation.
– Substitute fresh parsley or chives if you don’t have dill.
– Great with grilled fish or as a topping for toasted bread.
Conclusion:
This creamy shrimp and cucumber salad is a light, refreshing dish with a perfect balance of crispness and creaminess. Quick to prepare and bursting with flavor, it’s a go-to recipe for warm days or when you need something simple yet delicious.
