Creamy Shrimp and Cucumber Salad

Servings:

4 servings

Total Time:

20 minutes

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Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 2 medium cucumbers, sliced into half-moons
• 1/2 cup sour cream (or Greek yogurt for a lighter option)
• 2 tablespoons mayonnaise
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt and black pepper, to taste

Instructions:

Step 1: Prepare the Shrimp and Cucumbers

1. Cook the shrimp (if not pre-cooked): Boil or sauté the shrimp until pink and fully cooked, then peel and devein them.
2. Slice the cucumbers: Cut the cucumbers into half-moon shapes. You can leave the skin on for extra crunch or peel them if you prefer.

Step 2: Make the Dressing

1. In a large mixing bowl, combine the sour cream (or Greek yogurt), mayonnaise, fresh dill, lemon juice, and garlic powder.
2. Stir until smooth and well-combined.
3. Taste the dressing and adjust the seasoning with salt and black pepper to your liking.

Step 3: Assemble the Salad

1. Add the shrimp and sliced cucumbers to the bowl with the dressing.
2. Gently toss everything together until the shrimp and cucumbers are evenly coated with the creamy dressing.

Step 4: Chill and Serve

1. If possible, chill the salad for about 10-15 minutes in the refrigerator before serving to allow the flavors to meld.
2. Serve chilled, garnished with additional fresh dill or a wedge of lemon, if desired.

Why You’ll Love It:

• Refreshing & Protein-Packed: This salad is not only full of flavor but also packed with protein from the shrimp, making it a satisfying meal or side dish.
• Quick & Easy: Ready in under 20 minutes, it’s perfect for busy days or when you want a healthy, quick meal.
• Perfect for Summer: Ideal for warm weather gatherings like BBQs, picnics, or light lunches.
• Customizable: You can swap sour cream with Greek yogurt for a lighter option or add extra veggies like bell peppers or red onions for added crunch.

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Tips & Variations:

• Add Crunch: For extra crunch, try adding chopped celery or radishes to the salad.
• Use Fresh Herbs: If you don’t have fresh dill, you can substitute with fresh parsley or basil.
• Spicy Kick: Add a pinch of cayenne pepper or a diced jalapeño for a little heat.
• Serve on Lettuce: For a low-carb option, serve this salad over a bed of romaine lettuce or mixed greens.

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Nutrition (Approximate per Serving):

• Calories: 250 kcal
• Protein: 22g
• Carbs: 8g
• Fat: 16g
• Fiber: 2g
• Sugar: 4g