Creamy Cucumber Shrimp Salad

Here’s a fresh, creamy cucumber shrimp salad that’s light, cool, and super satisfying—great for lunch or a summer dinner 🥒🍤

🥗 Creamy Cucumber Shrimp Salad

Ingredients

• 1 lb (450 g) shrimp, peeled & deveined

• 2 large cucumbers, sliced or chopped
  (English or Persian cucumbers are best—less watery)

• ½ cup mayonnaise (or Greek yogurt for lighter)

• 1–2 tbsp fresh dill, chopped (or parsley)

• 1 tbsp lemon juice (or to taste)

• 1 small garlic clove, minced (optional)

• Salt & black pepper, to taste

Optional add-ins (if you like it extra):

• 1–2 tbsp red onion or shallot, very finely diced

• A pinch of paprika or Old Bay

• Splash of pickle juice for tang

---

👩‍🍳 Instructions

1. Cook the shrimp
   Bring salted water to a boil. Add shrimp and cook 2–3 minutes, just until pink and opaque.
   Drain and immediately chill (ice bath or cold water), then pat dry and chop into bite-sized pieces.

2. Prep cucumbers
   Slice or dice cucumbers. If they’re juicy, lightly salt and let sit 10 minutes, then pat dry—keeps the salad creamy, not watery.

3. Make the dressing
   In a bowl, mix mayo, lemon juice, dill, garlic (if using), salt, and pepper.

4. Combine
   Gently fold shrimp and cucumbers into the dressing until evenly coated.

5. Chill & serve
   Refrigerate 15–30 minutes for best flavor. Taste and adjust seasoning.

---

🌟 Serving Ideas

• Spoon over lettuce cups

• Serve with toasted bread or crackers

• Eat straight from the bowl (zero judgment)

If you want:

• Keto / low-carb version

• Dairy-free

• Mediterranean-style

• Spicy kick

Just say the word 😄