The dish in the image appears to be a Creamy Shrimp Cucumber Salad, a refreshing seafood salad made with juicy shrimp, crisp cucumbers, fresh dill, and a creamy dressing. It’s perfect for summer lunches, meal prep, low-carb diets, keto meal plans, and healthy seafood dinners.

Description

This creamy shrimp cucumber salad combines tender cooked shrimp with crunchy cucumber slices and a rich dill dressing. The balance of protein-rich shrimp and hydrating cucumbers makes it a light yet satisfying meal. It can be served as a side dish, appetizer, or complete lunch.

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Calories: Approximately 280 per serving

Ingredients

For the Salad

• 1 pound large shrimp, peeled and deveined
• 2 large English cucumbers, thinly sliced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• ½ small red onion, thinly sliced (optional)
• 1 tablespoon lemon juice

For the Creamy Dressing

• ½ cup mayonnaise
• ¼ cup sour cream or Greek yogurt
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon onion powder

Instructions

Step 1: Cook the Shrimp

1. Bring a pot of salted water to a boil.
2. Add shrimp and cook for 2–3 minutes until pink and opaque.
3. Drain and transfer to an ice bath to stop cooking.
4. Pat dry with paper towels.

Step 2: Prepare the Vegetables

1. Slice cucumbers into thin rounds.
2. Chop dill and parsley.
3. Thinly slice red onion if using.

Step 3: Make the Dressing

1. In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, garlic, lemon juice, salt, pepper, and onion powder.
2. Mix until smooth and creamy.

Step 4: Assemble the Salad

1. Add shrimp, cucumbers, herbs, and onions to the bowl.
2. Toss gently until evenly coated.
3. Refrigerate for 15–30 minutes before serving for the best flavor.

Step 5: Garnish and Serve

• Top with extra dill.
• Serve chilled with crusty bread, crackers, or lettuce cups.

Nutrition Information (Per Serving)

• Calories: 280
• Protein: 24g
• Carbohydrates: 6g
• Fat: 18g
• Fiber: 1g
• Sugar: 3g

Expert Tips

• Use fresh shrimp for the best flavor.
• English cucumbers work best because they contain fewer seeds.
• Greek yogurt can replace sour cream for a healthier option.
• Add avocado for extra creaminess.
• Chill the salad before serving to enhance flavor.

Variations

Keto Shrimp Salad

Replace sour cream with full-fat Greek yogurt and serve over lettuce.

Mediterranean Shrimp Salad

Add feta cheese, olives, and cherry tomatoes.

Spicy Shrimp Salad

Mix in cayenne pepper, hot sauce, or chili flakes.

Avocado Shrimp Salad

Add diced avocado just before serving.

Frequently Asked Questions

Can I make shrimp cucumber salad ahead of time?

Yes. It can be prepared up to 24 hours in advance and stored in the refrigerator.

How long does shrimp salad last?

Properly stored in an airtight container, it stays fresh for 2–3 days.

Can I use frozen shrimp?

Absolutely. Thaw completely and pat dry before using.

Is shrimp salad healthy?

Yes. Shrimp is high in protein, low in calories, and rich in nutrients such as selenium and vitamin B12.

What can I serve with shrimp cucumber salad?

• Garlic bread
• Lettuce wraps
• Crackers
• Fresh fruit
• Grilled vegetables