🥒🍤 Creamy Cucumber Shrimp Salad
A light, crisp, and creamy salad perfect for warm days — juicy shrimp, crunchy cucumbers, and sweet cherry tomatoes come together in a refreshing dressing that’s both tangy and satisfying. This dish works beautifully as a main course for lunch or as a chilled side for summer gatherings.
Ingredients
For the Salad:
- 1 lb (450 g) cooked shrimp, peeled and deveined
- 2 large cucumbers, thinly sliced (English or Persian cucumbers work best)
- 1 cup cherry tomatoes, halved
- ÂĽ small red onion, thinly sliced (optional)
- 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
For the Creamy Dressing:
- ½ cup sour cream (or plain Greek yogurt for a lighter option)
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper, to taste
Optional Additions
- ½ avocado, diced (for extra creaminess)
- 1 teaspoon honey (for a slightly sweet contrast)
- A few dashes of hot sauce (for gentle heat)
- 1 tablespoon chopped fresh chives or parsley
Instructions
- Prepare the Shrimp:
If using frozen cooked shrimp, thaw completely, then pat dry with paper towels to remove excess moisture. - Mix the Vegetables:
In a large salad bowl, combine the sliced cucumbers, cherry tomatoes, red onion, and dill. - Make the Dressing:
In a small bowl, whisk together sour cream, mayonnaise, lemon juice, Dijon mustard, garlic, salt, and pepper until smooth and creamy. - Assemble the Salad:
Add the shrimp to the vegetables, pour the dressing over the top, and toss gently to coat everything evenly. - Chill and Serve:
Cover and refrigerate for 30 minutes before serving to let the flavors blend. Garnish with extra dill or lemon slices if desired.
Description
This Creamy Cucumber Shrimp Salad is cool, crisp, and flavorful — the perfect balance of freshness and indulgence. The juicy shrimp add protein and sweetness, the cucumbers give a satisfying crunch, and the tangy dressing ties it all together. Each bite is creamy yet light, making it ideal for summer picnics, barbecues, or a quick weekday meal.
Tips for Success
- Use cold shrimp for the best texture — warm shrimp will make the dressing watery.
- English cucumbers are ideal since they have fewer seeds and thinner skins.
- For a lighter version, replace mayo with more Greek yogurt and skip the sour cream.
- Serve immediately after chilling for maximum crunch and freshness.
Nutritional Information (Per Serving – about 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~230 kcal |
| Protein | 22 g |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 8 g |
| Sugars | 4 g |
| Fiber | 1 g |
| Sodium | 650 mg |
(Values may vary depending on ingredients used.)
Conclusion & Recommendation
This Creamy Cucumber Shrimp Salad delivers restaurant-quality flavor with minimal effort. Serve it chilled over a bed of lettuce, spoon it into avocado halves for an elegant presentation, or enjoy it with crackers as a light appetizer.
Pair with a glass of crisp white wine or sparkling water with lemon for a perfectly refreshing meal.
Embracing Healthful Indulgence
This salad shows that “creamy” doesn’t have to mean heavy. Using Greek yogurt, fresh herbs, and lean shrimp keeps it light yet satisfying. It’s a wholesome, protein-rich dish that proves healthy eating can be vibrant, delicious, and indulgent in its own way.