Description

A quick, refreshing, and creamy side dish featuring crisp cucumbers, sweet shrimp, and fresh dill in a tangy yogurt-based dressing. Perfect for summer entertaining or easy weeknight meals.

Ingredients

Scale

1 to 1.5 lbs pre-cooked, peeled, and deveined shrimp
2 large English cucumbers, sliced into half-moons or thin rounds
1/2 cup fresh dill, loosely packed leaves and stems
1 cup plain, full-fat Greek yogurt
2 tbsp mayonnaise
1/2 lemon, freshly squeezed juice
1 small clove garlic, minced or grated
Kosher salt, to taste
Black pepper, to taste

Instructions

Rinse pre-cooked shrimp under cold water and pat dry with paper towels. Chop large shrimp in half or thirds.
Wash cucumbers and slice into half-moons or thin rounds. Place in a large mixing bowl.
In a separate small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, minced garlic, salt, and black pepper until smooth.
Pour the dressing over the cucumbers and shrimp. Add the chopped fresh dill.
Gently toss all ingredients together to coat evenly, being careful not to mash the shrimp or cucumbers.
Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Notes

Ensure shrimp and cucumbers are thoroughly dried to prevent a watery salad. Use full-fat Greek yogurt for the best texture. The salad tastes better after chilling for 30 minutes. Do not freeze, as cucumbers will become mushy. Can be stored in the refrigerator for up to 2 days.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 5
Sodium: 450
Fat: 12
Saturated Fat: 3
Carbohydrates: 8
Fiber: 1
Protein: 18

Keywords: shrimp salad, cucumber salad, dill, creamy salad, summer recipe, gluten-free, low-carb, quick dinner, side dish, yogurt dressing