Creamy Shrimp & Cucumber Salad – Big

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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.

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