Creamy Cucumber Shrimp Salad
A refreshing salad combining crisp cucumbers, cherry tomatoes, and succulent shrimp in a tangy creamy dressing. Light, vibrant, and packed with herbs and citrus for a satisfying lunch, dinner, or side dish.
Servings: 4 servings
Calories: 220kcal
Ingredients
- 1 lb (450g) cooked shrimp (peeled and deveined)
- 2 large cucumbers (thinly sliced)
- 1 cup cherry tomatoes (halved)
- 1/4 cup red onion (finely chopped, optional)
- 2 tbsp fresh dill or parsley (chopped)
- 1/2 cup plain Greek yogurt (or sour cream)
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1 small clove garlic (minced)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika or dill (optional)
Instructions
- Wash cucumbers and slice thinly. Halve cherry tomatoes. Finely chop red onion and fresh herbs if using.
- In a bowl, whisk Greek yogurt, mayonnaise, lemon juice, vinegar, garlic, salt, pepper, and paprika/dill until smooth.
- In a large bowl, combine shrimp, cucumbers, cherry tomatoes, red onion (optional), and herbs. Gently toss to mix.
- Pour dressing over salad and toss with tongs or spoons until evenly coated.
Notes
Use pre-cooked shrimp for fastest preparation
Optional: Add feta cheese or avocado for extra richness
Store leftovers in airtight containers in the refrigerator for up to 2 days
Optional: Add feta cheese or avocado for extra richness
Store leftovers in airtight containers in the refrigerator for up to 2 days