Creamy Shrimp & Cucumber Salad – Big Recipe
Ingredients:
- 2 lbs (900 g) cooked shrimp, peeled and deveined
- 4 cups cucumbers, chopped (English or Persian cucumbers preferred)
- 1 ½ cups plain Greek yogurt (or sour cream or mayo for a richer taste)
- 2 tablespoons fresh dill, finely chopped (or 2 tsp dried dill)
- 2 tablespoons fresh parsley, chopped (optional for extra herb flavor)
- 2 tablespoons lemon juice (or lime)
- 1 tablespoon olive oil (optional for richness)
- 2 garlic cloves, minced
- Salt & black pepper, to taste
- Optional: 1 tsp Dijon mustard or horseradish for tangy depth
Instructions:
- Prep the cucumbers:
- Wash and slice into half moons or chunks.
- Optional: Sprinkle with a little salt and let sit for 10–15 mins, then drain excess water to avoid a watery salad.
- Make the dressing:
- In a large mixing bowl, whisk together yogurt, dill, parsley, lemon juice, olive oil (if using), minced garlic, salt, pepper, and Dijon (if using).
- Combine everything:
- Add the shrimp and cucumbers to the bowl with the dressing.
- Gently toss until evenly coated.
- Chill:
- Cover and refrigerate for at least 30 minutes to let the flavors blend beautifully.
- Serve:
- Serve cold, garnished with a little extra dill or a lemon wedge. Great with crackers, over lettuce, or in a sandwich wrap!
Benefits:
- High in protein from shrimp and yogurt.
- Hydrating and cooling thanks to cucumber.
- Low carb and great for keto/weight-loss diets.
- Easy to prep ahead for meal planning or gatherings.