Creamy Shrimp Cucumber Salad

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:

1. 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.

1. 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).

1. Combine everything:

• Add the shrimp and cucumbers to the bowl with the dressing.
• Gently toss until evenly coated.

1. Chill:

• Cover and refrigerate for at least 30 minutes to let the flavors blend beautifully.

1. 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.