Description
Creamy cucumber shrimp salad with Greek yogurt is a refreshing, protein-packed dish made with tender shrimp, crisp cucumbers, and a tangy yogurt dressing. This light and healthy salad is perfect for quick lunches, summer dinners, or meal prep. The creamy Greek yogurt adds richness without heaviness, while fresh herbs and lemon bring bright flavor to every bite.
Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 2 cups sliced cucumbers (English or Persian cucumbers)
- ¾ cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons red onion, finely diced
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Optional: ¼ teaspoon paprika or chili flakes for mild heat
Instructions
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Cook the Shrimp: If using raw shrimp, boil in lightly salted water for 2–3 minutes until pink and opaque. Drain and cool completely.
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Prepare the Vegetables: Wash and slice cucumbers into thin rounds. Finely dice the red onion and chop fresh dill.
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Make the Dressing: In a medium bowl, whisk together Greek yogurt, lemon juice, olive oil, minced garlic, salt, and pepper until smooth.
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Combine Ingredients: Add shrimp, cucumbers, red onion, and dill into a large mixing bowl.
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Mix the Salad: Pour the yogurt dressing over the ingredients and gently toss until everything is evenly coated.
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Chill Before Serving: Refrigerate the salad for about 15–20 minutes to allow the flavors to blend.
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Serve: Garnish with extra dill or lemon wedges and serve chilled.
Notes
- Use English cucumbers for the best texture since they contain fewer seeds and less water.
- Pat cucumbers dry before mixing to prevent a watery salad.
- For extra flavor, add crumbled feta cheese or avocado slices.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.