🥗 Creamy Cucumber Shrimp Salad Recipe
Ingredients:
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1 lb cooked shrimp, peeled and deveined (tail-off)
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1 large cucumber, thinly sliced
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1/4 small red onion, thinly sliced (optional)
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1/4 cup fresh dill, chopped
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1/2 cup sour cream (or Greek yogurt for a lighter version)
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2 tbsp mayonnaise
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1 tbsp lemon juice
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1 tsp Dijon mustard
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1 garlic clove, minced
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Salt and black pepper, to taste
Instructions:
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Prep the Shrimp:
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If using frozen shrimp, thaw completely and pat dry.
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Cut larger shrimp in half if desired.
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Make the Dressing:
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In a large bowl, whisk together sour cream, mayo, lemon juice, Dijon mustard, garlic, salt, and pepper until smooth.
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Assemble the Salad:
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Add shrimp, sliced cucumber, red onion, and dill to the bowl.
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Toss gently to coat everything in the creamy dressing.
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Chill:
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Cover and refrigerate for 30 minutes to 1 hour before serving to let flavors meld.
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Serve:
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Garnish with extra dill or lemon zest if desired. Serve cold.
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❓ Q&A Section
Q: Can I make this salad ahead of time?
A: Yes! It’s actually better after chilling for at least 30 minutes. You can make it up to 24 hours ahead, but stir before serving as it may release some liquid.
Q: What kind of shrimp should I use?
A: Medium or large cooked shrimp work best. You can use fresh, frozen, or pre-cooked shrimp. Just make sure they’re peeled, deveined, and tail-off.
Q: Can I substitute the sour cream?
A: Yes. Try plain Greek yogurt for a healthier option, or crème fraîche for a richer one.
Q: What if I don’t like dill?
A: You can substitute fresh parsley, chives, or tarragon. Dill is traditional but not required.
Q: How long does it keep in the fridge?
A: Up to 2 days. After that, the cucumbers release too much water and it may get soggy.
Q: Is this keto or low-carb?
A: Yes! It’s naturally low in carbs and high in protein and fat, especially if you use full-fat sour cream or Greek yogurt.
