Shrimp and Cucumber Salad with Creamy Dill Dressing

Ingredients

• 1 lb cooked shrimp (peeled & deveined)
• 2 medium cucumbers, sliced into half-moons
• ½ cup plain Greek yogurt (or sour cream)
• 2 tablespoons mayonnaise (optional, for richness)
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt and black pepper to taste

Instructions

1. Prepare the shrimp – If using frozen shrimp, thaw and pat dry. If fresh, cook briefly in boiling water with a pinch of salt until pink (about 2–3 minutes).
2. Slice the cucumbers – Wash, slice into half-moons, and lightly sprinkle with salt. Let sit 5 minutes, then pat dry with a paper towel (this prevents extra water in the salad).
3. Make the dressing – In a bowl, whisk together yogurt, mayonnaise, dill, lemon juice, garlic powder, salt, and pepper.
4. Combine – Gently toss shrimp and cucumbers in the dressing until well coated.
5. Chill & serve – Refrigerate for 15–20 minutes for best flavor. Serve cold.

Variations

• Low-carb/keto option: Use only Greek yogurt as the dressing base.
• Add-ins: Cherry tomatoes, red onion, or avocado for extra flavor.
• Spicy version: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing.

Serving Suggestions

This salad pairs beautifully with:

• Grilled salmon or chicken
• Fresh bread or pita
• A bed of leafy greens