Ingredients
500 g shrimp peeled and deveined
2 large cucumbers
1 small red onion finely chopped
1 cup cherry tomatoes halved
1 cup mayonnaise
1/2 cup sour cream or Greek yogurt
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
Salt to taste
Black pepper to taste
2 tablespoons fresh dill or parsley finely chopped
Preparation
- Bring a large pot of salted water to a boil. Add the shrimp and cook for 2 to 3 minutes until pink and opaque. Drain immediately and transfer to cold water to stop cooking. Drain well and set aside.
- Wash the cucumbers, peel if desired, then slice in half lengthwise and cut into thin half-moons. Place in a large mixing bowl.
- Add the finely chopped red onion and halved cherry tomatoes to the bowl with the cucumbers.
- In a separate bowl, prepare the dressing by mixing mayonnaise, sour cream or Greek yogurt, lemon juice, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Stir until smooth and creamy.
- Add the cooked shrimp to the vegetable bowl. Pour the creamy dressing over the shrimp and vegetables.
- Gently toss everything together until evenly coated with the dressing.
- Sprinkle the chopped dill or parsley over the salad and mix lightly.
- Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
Serving
Serve chilled as a light main dish or as a refreshing side. This salad pairs well with crusty bread, grilled fish, or chicken.