Looking for a refreshing and light dish that’s perfect for warm days or a quick meal? This Creamy Cucumber Shrimp Salad is a delicious, protein-packed option that combines juicy shrimp, crisp cucumbers, and a creamy, tangy dressing. It’s perfect as a light lunch, a side dish, or even a main course for a quick dinner. The coolness of the cucumbers paired with the tender shrimp and a flavorful creamy dressing makes for a dish that’s both healthy and satisfying. Let’s dive into this easy and tasty recipe!
Ingredients
To make this refreshing and creamy Cucumber Shrimp Salad, you’ll need the following ingredients:
- Cooked Shrimp (1 lb, peeled and deveined): Medium-sized shrimp work best for this salad. If using frozen shrimp, make sure they are thawed and patted dry before adding them to the salad.
- Cucumber (1 large, thinly sliced): Cucumbers add a crisp, refreshing element to the salad. English cucumbers are ideal because they have fewer seeds and thinner skins, but regular cucumbers work as well.
- Red Onion (1/4 cup, thinly sliced): Adds a bit of sharpness and crunch to balance the creamy dressing. If you prefer a milder flavor, soak the sliced onions in cold water for 10 minutes before adding.
- Fresh Dill (2 tablespoons, chopped): Dill complements the shrimp and cucumber with its light, herbal flavor. Fresh dill works best, but dried dill can also be used (use 1 teaspoon dried dill).
- Greek Yogurt (1/2 cup): Greek yogurt adds a healthy creaminess to the dressing while keeping it light. You can also substitute with sour cream or a mix of both.
- Mayonnaise (2 tablespoons): Mayonnaise adds richness to the dressing and balances the tang of the yogurt.
- Lemon Juice (1 tablespoon): Lemon juice brightens up the flavors and adds a fresh, tangy kick to the dressing.
- Garlic Powder (1/2 teaspoon): Adds a subtle savory note to the dressing without overpowering the fresh flavors.
- Salt and Black Pepper (to taste): Season the salad to your taste, balancing the salt with the freshness of the cucumbers and shrimp.
- Optional Add-ins:
- Cherry Tomatoes (1/2 cup, halved): Adds a pop of color and sweetness.
- Avocado (1, diced): Adds creaminess and a boost of healthy fats.
Instructions
Follow these easy steps to make a light, flavorful Cucumber Shrimp Salad with a creamy dressing that’s ready in just minutes!
- Prepare the Shrimp: If your shrimp are not already cooked, bring a pot of salted water to a boil and cook the shrimp for 2-3 minutes, or until pink and opaque. Drain and rinse under cold water to cool. Pat the shrimp dry with a paper towel and set aside.
- Slice the Vegetables: Thinly slice the cucumber and red onion. If using cherry tomatoes or avocado, prepare those now by halving the tomatoes and dicing the avocado. Add all the vegetables to a large mixing bowl.
- Make the Creamy Dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, garlic powder, and fresh dill. Season with salt and black pepper to taste. Adjust the flavors by adding more lemon juice or dill, if desired.
- Combine the Salad: Add the cooked shrimp to the bowl with the cucumbers and onions. Pour the creamy dressing over the shrimp and vegetables, and gently toss everything together until well coated. Be careful not to over-mix, especially if using avocado, to keep the salad looking fresh and appealing.
- Chill and Serve: For best results, refrigerate the salad for 15-30 minutes before serving to allow the flavors to meld together. Serve the salad cold, and garnish with extra dill or lemon wedges, if desired.
Duration Time
- Preparation Time: 10 minutes
- Cooking Time: 3 minutes (if shrimp are not pre-cooked)
- Total Time: 13-15 minutes
Nutritional Information (per serving, based on 4 servings)
- Calories: 180
- Total Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 150mg
- Sodium: 480mg
- Total Carbohydrates: 7g
- Sugars: 3g
- Dietary Fiber: 1g
- Protein: 22g
FAQs
1. Can I use frozen shrimp?
Yes, frozen shrimp work well for this recipe. Just be sure to thaw them completely and pat them dry before adding them to the salad to avoid excess water.
2. How long can I store this salad?
This salad is best enjoyed fresh, but you can store it in an airtight container in the refrigerator for up to 2 days. The cucumber may release some water over time, so you may want to drain the salad before serving leftovers.
3. Can I make this salad dairy-free?
Yes, you can make this salad dairy-free by using a dairy-free yogurt alternative and skipping the mayonnaise or using a vegan mayo.
4. What other herbs can I use instead of dill?
Fresh herbs like parsley, cilantro, or chives can be used in place of dill, depending on your taste preferences.
5. Can I use a different protein instead of shrimp?
Yes, you can substitute the shrimp with cooked chicken, crab meat, or even tuna for a different variation.
6. How do I prevent the salad from becoming watery?
To reduce excess water, you can lightly salt the cucumber slices and let them sit in a colander for 10 minutes to draw out some moisture. Pat them dry before adding them to the salad.
7. Can I make the salad ahead of time?
You can prepare the salad up to a few hours in advance, but it’s best to wait to add the dressing until right before serving to keep everything fresh and crisp.
8. Can I serve this salad warm?
Yes, you can serve the shrimp warm if preferred. Just toss the warm shrimp with the cold cucumbers and dressing for a delicious contrast in temperature.
9. What can I serve with this salad?
This salad pairs well with a variety of sides, including crusty bread, garlic toast, or even a light quinoa salad for a complete meal.
10. Can I add pasta to this salad?
Yes! If you want to make this salad more substantial, you can add cooked and cooled pasta, such as rotini or bowtie pasta, to turn it into a creamy shrimp pasta salad.
This Creamy Cucumber Shrimp Salad is a fresh and flavorful dish that’s perfect for warm weather or whenever you’re craving something light yet satisfying. With its cool cucumbers, tender shrimp, and creamy dressing, it’s a go-to recipe for any occasion. Enjoy!