Creamy Cucumber Shrimp Salad: A Light & Flavorful Favorite - Snack On Meat

Creamy Cucumber Shrimp Salad

A Light & Flavorful Favorite

This refreshing salad combines succulent shrimp with crisp cucumbers in a tangy, herb-forward creamy dressing. It’s perfect as a low-carb lunch, a side dish for summer BBQs, or served in lettuce wraps.

⏱️ Prep & Cook Time

Prep time: 15 minutes

Cook time: 5 minutes (if using raw shrimp)

Total time: 20 minutes

Servings: 4

🛒 Ingredients

The Base

Shrimp: 1 lb medium shrimp (peeled, deveined, tails removed). Cooked and chilled.

Cucumber: 2 large English cucumbers (sliced into half-moons).

Red Onion: 1/4 cup thinly sliced.

Fresh Herbs: 2 tbsp fresh dill (chopped) and 1 tbsp fresh chives.

The Creamy Dressing

Greek Yogurt or Sour Cream: 1/2 cup (Greek yogurt adds extra protein).

Mayonnaise: 2 tbsp (for richness).

Lemon Juice: 1 tbsp fresh lemon juice.

Garlic: 1 clove, minced.

Seasoning: 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of red pepper flakes (optional).

👩‍🍳 Instructions

Prepare the Shrimp: If using raw shrimp, boil them in salted water for 2–3 minutes until pink and opaque. Immediately plunge them into an ice bath to stop the cooking. Drain and pat dry.

Prep the Veggies: Slice the cucumbers. If they are very watery, toss them with a pinch of salt, let sit for 5 minutes, and pat dry with a paper towel.

Whisk the Dressing: In a small bowl, combine the yogurt/sour cream, mayo, lemon juice, garlic, dill, salt, and pepper. Whisk until smooth.

Assemble: In a large mixing bowl, combine the chilled shrimp, cucumbers, and red onion.

Toss: Pour the dressing over the salad and toss gently until everything is well-coated.

Chill & Serve: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. Garnish with extra dill.