INGREDIENTS
For the salad
1.2 kg (about 2½ lb) large shrimp, peeled and deveined
3 large cucumbers, sliced thick or in chunks
1 small red onion, very thinly sliced (optional but tasty)
2 tbsp fresh dill, finely chopped
1 tbsp fresh parsley, chopped (optional)
For the creamy dressing
1½ cups mayonnaise
½ cup sour cream or Greek yogurt
2 tbsp lemon juice (fresh)
1 tbsp white vinegar or apple cider vinegar
1½ tsp sugar (adjust to taste)
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp dried dill (optional, boosts flavor)
INSTRUCTIONS
- Cook the shrimp
Bring a large pot of salted water to a boil.
Add shrimp and cook 2–3 minutes until pink and just firm.
Drain immediately and transfer to ice-cold water to stop cooking.
Drain well and pat dry. Chill completely. - Prep the cucumbers
Slice cucumbers and lightly sprinkle with a pinch of salt.
Let sit 10 minutes, then gently pat dry with paper towels.
(This keeps the salad from getting watery.) - Make the dressing
In a large bowl, whisk together mayonnaise, sour cream, lemon juice, vinegar, sugar, salt, pepper, garlic powder, onion powder, and dill.
Taste and adjust seasoning—more lemon for tang, more sugar for balance. - Assemble
Add shrimp, cucumbers, red onion, fresh dill, and parsley to the bowl.
Gently fold until everything is well coated. - Chill
Cover and refrigerate at least 30 minutes (1–2 hours is best).
Stir once before serving.
SERVING IDEAS
Serve chilled as:
– A light lunch
– A side dish for grilled fish or chicken
– A sandwich filling
– On lettuce cups for a low-carb option
– With crusty bread or dinner rolls
TIPS & VARIATIONS
- Add sliced avocado just before serving
- Swap mayo for more Greek yogurt for a lighter version
- Add a pinch of paprika or cayenne for heat
- Use English cucumbers for fewer seeds
- Works great with small shrimp too