Creamy Cucumber Shrimp Salad Recipe
Ingredients:
1 lb cooked shrimp, peeled and deveined
2 large cucumbers, thinly sliced
1 small red onion, thinly sliced
1/4 cup fresh dill, chopped
1/2 cup Greek yogurt
Juice of 1 lemon
Salt and pepper, to taste
1 clove garlic, minced
Optional: 1 tablespoon Dijon mustard for extra tang
Instructions:
Prepare the Ingredients:
Ensure your shrimp are fully cooked, peeled, and deveined. If they’re large, you might consider cutting them into smaller pieces for easier eating.
Thinly slice the cucumbers and red onion. You can use a mandoline slicer for consistent and thin slices, which helps in absorbing the dressing better.
Mix the Dressing:
In a bowl, combine the Greek yogurt, lemon juice, minced garlic, and chopped dill. If you’re using the optional Dijon mustard, add it now. Whisk together until smooth. Season with salt and pepper according to your taste.
Combine Salad Ingredients:
In a larger mixing bowl, add the sliced cucumbers, red onions, and cooked shrimp. Pour the dressing over the top and gently toss to combine, ensuring all ingredients are evenly coated with the dressing.
Chill and Serve:
For the best flavor, cover the salad and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld together beautifully.
Before serving, give the salad a gentle stir to redistribute the dressing and check if additional seasoning is needed.
Tips:
Serving Suggestions: This salad can be served on its own as a light meal or alongside grilled meats or crusty bread for a more filling meal.
Variations: Add avocado for creaminess or capers for a briny depth. For a crunch, sprinkle some toasted slivered almonds or sunflower seeds on top before serving.
Storage: Keep the salad refrigerated and consume within 1-2 days. The cucumbers will release water over time, so it’s best enjoyed fresh.