Creamy Cucumber Shrimp Salad
This Easy Creamy Cucumber Shrimp Salad is a light, refreshing seafood salad made with tender shrimp, crisp cucumbers, fresh dill, red onion, and a creamy lemon dressing. It's perfect for summer lunches, quick dinners, meal prep, potlucks, or picnics, and comes together in just 20 minutes.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Measuring Cups
- Measuring spoons
- Sharp knife
- Cutting board
- Whisk
- Silicone spatula or large spoon
- Paper towels
- Citrus zester
- Citrus juicer
- Colander (if cooking shrimp)
Ingredients
- 1½ pounds cooked shrimp peeled and deveined
- 2 English cucumbers sliced into half-moons
- ¼ cup red onion finely diced
- 3 tablespoons fresh dill chopped
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon lemon zest
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
Instructions
- If using raw shrimp, cook them in boiling salted water for 2-3 minutes or until pink and opaque. Drain and let them cool completely.
- Pat the shrimp dry with paper towels.
- Slice the cucumbers into bite-sized half-moons.
- Finely dice the red onion. Chop the fresh dill.
- In a medium bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic, lemon zest, salt, black pepper, and paprika until smooth.
- Place the shrimp, cucumbers, red onion, and dill into a large mixing bowl.
- Pour the dressing over the shrimp mixture. Gently toss until all the ingredients are evenly coated.
- Cover and refrigerate for 30 minutes to allow the flavors to blend.
- Stir gently before serving.
- Garnish with extra fresh dill and lemon wedges if desired. Serve chilled.
Notes
Nutritional Information (Per Serving)
- Calories: 285
- Protein: 28g
- Carbohydrates: 7g
- Fiber: 1g
- Sugar: 3g
- Total Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 215mg
- Sodium: 690mg
- Potassium: 340mg
- Vitamin C: 12% DV
- Calcium: 8% DV
- Iron: 10% DV
