Creamy Mediterranean Cucumber Shrimp Salad
Ingredients
Salad
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400 g (14 oz) shrimp, peeled & deveined
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2 large cucumbers, thinly sliced (English or Persian preferred)
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¼ small red onion, very thinly sliced
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2 tbsp fresh dill, chopped
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2 tbsp fresh parsley, chopped
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1 tbsp olive oil
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Salt & black pepper, to taste
Creamy Mediterranean Dressing
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¾ cup Greek yogurt (full-fat for best flavor)
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2 tbsp extra-virgin olive oil
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1 tbsp fresh lemon juice
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1 tsp lemon zest
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1 small garlic clove, finely grated
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½ tsp Dijon mustard (optional)
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Salt & black pepper, to taste
Instructions
1. Cook the Shrimp
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Bring a pot of lightly salted water to a gentle boil.
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Add shrimp and cook 2–3 minutes until pink and opaque.
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Drain immediately and transfer to ice water to stop cooking.
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Pat dry and cut into bite-sized pieces if large.
(You can also sauté shrimp in olive oil with garlic for extra flavor.)
2. Prepare the Cucumbers
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Lightly salt sliced cucumbers and let sit 10 minutes.
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Gently squeeze out excess moisture (prevents watery salad).
3. Make the Dressing
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In a bowl, whisk Greek yogurt, olive oil, lemon juice, zest, garlic, Dijon, salt, and pepper until smooth.
4. Assemble the Salad
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In a large bowl, combine shrimp, cucumbers, red onion, dill, and parsley.
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Pour dressing over and gently toss until well coated.
Chill & Serve
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Refrigerate 20–30 minutes for flavors to meld.
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Drizzle with olive oil and extra herbs before serving.
Serving Suggestions
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Serve over arugula or mixed greens
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Spoon into pita pockets or wraps
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Pair with grilled bread or mezze platter
Mediterranean Tips
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Add capers or Kalamata olives for briny depth
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Swap half the yogurt with labneh for extra creaminess
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Sprinkle with sumac or Aleppo pepper for authentic flair
