Here’s a light, refreshing, and creamy cucumber and shrimp salad—perfect for a quick lunch, appetizer, or summer side dish.
🥒🍤 Creamy Cucumber & Shrimp Salad
Ingredients (4 servings)
-
1 lb cooked shrimp, peeled and deveined
-
2 large cucumbers, thinly sliced (or cut into half-moons)
-
½ small red onion, thinly sliced (optional)
-
½ cup cherry tomatoes, halved (optional)
-
½ cup mayonnaise (or Greek yogurt for lighter version)
-
2 tsp Dijon mustard
-
1 tbsp fresh lemon juice (or white wine vinegar)
-
1 tsp Old Bay seasoning (optional)
-
Salt & pepper, to taste
-
2 tbsp fresh dill or parsley, chopped
Instructions
1. Prepare the shrimp & vegetables
-
If shrimp are raw, boil or sauté until pink and fully cooked, then chill.
-
Slice cucumbers thinly and drain excess water if needed.
-
Thinly slice red onion and halve cherry tomatoes, if using.
2. Make the creamy dressing
-
In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Old Bay, salt, and pepper.
-
Taste and adjust seasonings.
3. Combine salad
-
In a large bowl, toss shrimp, cucumbers, onions, and tomatoes with the dressing.
-
Add chopped dill or parsley and gently fold to combine.
4. Chill and serve
-
Refrigerate at least 30 minutes for flavors to meld.
-
Serve cold, optionally over lettuce, mixed greens, or in a sandwich wrap.
⭐ Tips & Variations
-
Creamier version: Add a little sour cream or Greek yogurt to the dressing.
-
Zesty: Add 1 tsp horseradish or a dash of hot sauce.
-
Crunch: Toss in sliced celery, radishes, or bell peppers.
-
Low-carb/keto: Use full-fat mayo and skip tomatoes.
-
Make it fancy: Garnish with avocado slices or crumbled feta.
If you want, I can also give a more elegant “restaurant-style” version with garlic, herbs, and a light vinaigrette swirl instead of mayo.
Do you want me to do that?
