Description
This Shrimp Cucumber Salad with Creamy Lemon & Dill Dressing is light, crisp, and packed with fresh flavor. Juicy shrimp, crunchy cucumber, and a tangy, creamy dressing come together in this quick and easy low-carb meal. Perfect for summer lunches, meal prep, or a refreshing side dish, it’s high-protein, dairy-optional, and absolutely delicious.
Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 1 large English cucumber or 3–4 Persian cucumbers, thinly sliced or diced
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1/4 cup Greek yogurt or sour cream
- 2 tablespoons mayonnaise
- 1 clove garlic, minced or grated
- Salt and pepper, to taste
- Optional Add-ins:
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped celery
- Red pepper flakes or Dijon mustard for a kick
Instructions
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In a large bowl, combine shrimp, cucumber, red onion, and dill.
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In a small bowl, whisk together Greek yogurt, mayo, lemon juice, zest, garlic, salt, and pepper until smooth.
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Pour the dressing over the shrimp mixture. Toss gently to coat evenly.
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Taste and adjust seasoning as needed—add more lemon or salt if desired.
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Chill for 15–30 minutes before serving for best flavor.
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Serve cold, garnished with extra dill or lemon wedges.
Notes
- For a dairy-free version, use dairy-free yogurt and mayo.
- Dried dill can be used if fresh isn’t available—use about 1 teaspoon.
- Serve in lettuce cups, avocado halves, or as a topping for toast or crackers.
- Add avocado just before serving to prevent browning.
- Perfect for lunch, potlucks, or light dinners.
