Creamy Cucumber Shrimp Salad

This light, refreshing salad pairs crisp cucumbers with tender shrimp in a cool, creamy dill dressing—perfect for a summer lunch, side dish, or light dinner.

Ingredients

For the Salad:

• 1 lb medium shrimp, peeled and deveined (fresh or frozen)
• 2 large English cucumbers (or 4–5 Persian cucumbers), thinly sliced
• ½ small red onion, thinly sliced
• ¼ cup chopped fresh dill
• Optional additions: halved cherry tomatoes, diced avocado, chopped celery

For the Dressing:

• ¾ cup plain Greek yogurt (full-fat or 2%)
• ¼ cup mayonnaise
• 2 tbsp lemon juice (about 1 lemon)
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 garlic clove, minced or grated
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper

Optional Garnish:

• Lemon wedges
• Extra dill or fresh parsley
• A sprinkle of paprika or Old Bay seasoning

Instructions

1. Prepare the Shrimp:
   • If frozen, thaw shrimp in cold water. Pat dry.
   • Bring a pot of salted water to a simmer. Add shrimp and cook 2–3 minutes until pink and opaque. Immediately transfer to an ice bath to stop cooking. Drain, pat dry, and set aside.
2. Prep Vegetables:
   • Thinly slice cucumbers. If using standard cucumbers, you may peel and seed them first. English or Persian cucumbers can be used as-is.
   • Place cucumber slices in a colander, sprinkle with a pinch of salt, and let drain 10 minutes to remove excess water. Pat dry with a towel.
   • Thinly slice red onion.
3. Make the Dressing:
   • In a medium bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon, honey, garlic, salt, and pepper until smooth.
   • Stir in chopped dill.
4. Assemble:
   • In a large bowl, combine shrimp, cucumbers, red onion, and any optional additions.
   • Pour dressing over and gently toss until evenly coated.
5. Chill & Serve:
   • Cover and refrigerate at least 30 minutes to allow flavors to meld.
   • Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
   • Garnish with extra dill and a squeeze of lemon before serving.

Serving Suggestions

• Serve on a bed of butter lettuce or in lettuce cups.
• Spoon into halved avocados for a light meal.
• Enjoy as a side with grilled fish or chicken.
• Serve with crusty bread, crackers, or pita chips.

Tips for Success

• Don’t skip salting the cucumbers—this prevents a watery salad.
• For extra flavor, season shrimp with Old Bay or lemon pepper before cooking.
• Substitute shrimp with cooked lump crab, lobster, or even shredded chicken.
• Make ahead: Prep dressing and vegetables ahead, but combine no more than 1–2 hours before serving to keep cucumbers crisp.
• For a dairy-free version, use all mayonnaise or a dairy-free yogurt.

Store covered in the refrigerator for up to 2 days. Note that cucumbers will soften over time.