Description
Creamy Cucumber Shrimp Salad is the perfect summer dish, combining crisp cucumbers and tender shrimp in a luscious, tangy dressing. This vibrant salad is not only visually appealing but also refreshingly delicious, making it ideal for picnics, barbecues, or light dinners. Quick to prepare and bursting with flavor, it’s destined to become a favorite at any gathering.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 cups English cucumbers, thinly sliced
- 1 cup plain Greek yogurt
- 2 tablespoons fresh dill weed (or 1 tablespoon dried)
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Boil the shrimp in salted water until pink and cooked through (about 3-5 minutes). Drain and chill.
- Slice cucumbers thinly for crunch.
- In a bowl, whisk together Greek yogurt, dill, lemon juice, salt, pepper, and olive oil until smooth.
- In a large bowl, combine chilled shrimp and cucumber slices. Drizzle with dressing and toss gently to coat.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 4g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 160mg