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Creamy Cucumber Shrimp Salad: A Refreshing Summer Delight

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This Creamy Cucumber Shrimp Salad features tender shrimp, crisp cucumbers, and juicy cherry tomatoes, all tossed in a zesty creamy dressing. It’s a light and refreshing dish, perfect for lunch or as a side, and is quick and easy to prepare.

Ingredients

Scale
  • 1 pound of shrimp, peeled and deveined
  • 2 medium cucumbers, diced
  • 1 cup of cherry tomatoes, halved
  • 1/2 red onion, finely chopped
  • 1/4 cup of fresh dill, chopped
  • 1/2 cup of mayonnaise
  • 1/4 cup of Greek yogurt
  • 1 tablespoon of lemon juice
  • 1 teaspoon of Dijon mustard
  • Salt and pepper to taste
  • 1 tablespoon of olive oil
  • 1 teaspoon of garlic powder
  • 1/4 teaspoon of cayenne pepper (optional, for a kick)
  • Mixed greens for serving (optional)

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Add the peeled and deveined shrimp to the boiling water and cook for 2-3 minutes until they turn pink and opaque. Avoid overcooking.
  3. Transfer the cooked shrimp to a bowl of ice water to stop the cooking process. Let them sit for 5 minutes.
  4. Drain the shrimp and pat them dry with paper towels. Set aside.
  5. Peel (if desired) and dice the cucumbers into bite-sized pieces. Place in a large mixing bowl.
  6. Halve the cherry tomatoes and add them to the bowl with the cucumbers.
  7. Finely chop the red onion and add it to the mixing bowl.
  8. Chop the fresh dill and add it to the bowl with the other vegetables.
  9. In a separate bowl, combine the mayonnaise and Greek yogurt.
  10. Add the lemon juice and Dijon mustard to the mixture, then season with salt, pepper, garlic powder, and cayenne pepper (if using). Mix until smooth.
  11. Pour the creamy dressing over the vegetables in the mixing bowl.
  12. Gently fold the ingredients together, being careful not to mash the vegetables.
  13. Add the cooked shrimp to the bowl and gently fold them in until evenly distributed.
  14. Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
  15. Before serving, give the salad a gentle stir and adjust seasoning if necessary.
  16. Serve on a bed of mixed greens if desired, and garnish with extra dill or cherry tomato halves.

Notes

  • For best flavor, let the salad chill for a couple of hours or overnight.
  • Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

Find it online: https://softtasty.com/creamy-cucumber-shrimp-salad/