Description
Cucumber Shrimp Salad
Chilled shrimp and crisp cucumber in a creamy lemon-dill dressing.
Servings: 4
Prep: 15–20 minutes
Chill: 15–20 minutes
Total: 30–40 minutes, plus thawing if needed
Ingredients
Scale
Salad
- 1 pound fully cooked, peeled, deveined shrimp, tails removed
- 2 large English cucumbers, sliced into half-moons
- ½ small red onion, thinly sliced
- ½ cup diced celery
- ¼ cup chopped fresh dill
- 2 tablespoons chopped parsley
Dressing
- ½ cup thick plain Greek yogurt
- 2 tablespoons mayonnaise
- Up to 2 tablespoons lemon juice, to taste
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Up to ½ teaspoon fine salt, to taste
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 1 teaspoon lemon zest
Instructions
- Thaw cooked shrimp safely in the refrigerator if needed. Drain and blot thoroughly. Cut larger pieces if desired.
- Wash and dry vegetables. Slice cucumber and onion and dice celery. Chop herbs.
- Whisk yogurt, mayonnaise, Dijon, garlic, zest, paprika, pepper, 1 tablespoon lemon juice, and a small initial amount of salt.
- Fold in shrimp, cucumber, onion, and celery. Add herbs and taste. Adjust remaining lemon juice and salt gradually.
- Cover and refrigerate 15–20 minutes if desired. Stir gently and serve in bowls or freshly filled lettuce cups.
Storage: Refrigerate covered at 40°F or below and use within 1–2 days for quality, following any earlier ingredient limit. Keep serving within 2 hours, or 1 hour above 90°F. Do not freeze for the intended texture.
Estimated nutrition: About 210–260 calories and 27–32 grams protein per serving before accompaniments. Ingredients and drained yield vary.
Texture note: Dry shrimp and cucumbers well, use thick yogurt, and dress close to serving.