Looking for a light and refreshing salad that’s both flavorful and satisfying? This Creamy Cucumber Shrimp Salad combines tender shrimp, crisp cucumbers, and a tangy, creamy dressing for a dish that’s perfect for summer lunches, picnics, or easy weeknight dinners. Packed with protein, low in carbs, and full of vibrant colors, it’s a recipe your whole family will love.

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Ingredients

For the Salad:

1 lb (450g) cooked shrimp, peeled and deveined
2 large cucumbers, thinly sliced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1 avocado, diced
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
Salt and pepper, to taste

For the Dressing:

1/2 cup mayonnaise (or Greek yogurt for a lighter version)
1/4 cup sour cream
2 tbsp fresh lemon juice
1 tbsp Dijon mustard
1 garlic clove, minced
1 tsp honey
Salt and pepper, to taste

Instructions for Creamy Cucumber Shrimp Salad

Prep the Vegetables – Slice cucumbers and red onion thinly. Halve cherry tomatoes and dice the avocado.
Combine Salad Ingredients – In a large bowl, mix shrimp, cucumbers, tomatoes, avocado, onion, dill, and parsley. Season lightly with salt and pepper.
Prepare the Dressing – Whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, garlic, and honey. Adjust salt and pepper to taste.
Toss and Chill – Pour dressing over the salad and gently toss to coat evenly. Chill for 30 minutes to enhance flavors.
Garnish and Serve – Sprinkle extra fresh herbs or paprika for a pop of color. Serve chilled.

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Pro Tips

Use fresh, high-quality shrimp for the best flavor.
Chill the salad before serving to let the flavors meld.
For added crunch, include sliced radishes or celery.
Adjust lemon juice for extra tanginess.

Why This Recipe Works

This salad is a perfect balance of creamy, tangy, and fresh flavors. It’s:

Quick and easy to prepare
Protein-rich and low-carb
Colorful and visually appealing
Versatile enough for lunches, dinners, or entertaining

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Substitutions & Variations

Dairy-Free: Replace mayo and sour cream with vegan alternatives.
Spicy Twist: Add diced jalapeño or a dash of hot sauce.
Vegan Option: Substitute shrimp with marinated tofu or chickpeas.
Extra Veggies: Add bell peppers, shredded carrots, or cucumber ribbons for variety.

Make-Ahead, Storage & Reheating Guide

Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
Make-Ahead: Store salad components separately and toss with dressing just before serving to maintain freshness.
Reheating: Serve cold—this salad is best enjoyed chilled.

Serving Ideas for Creamy Cucumber Shrimp Salad

Pair with crusty bread or garlic toast
Serve alongside quinoa or brown rice for a fuller meal
Add as a side to grilled fish or chicken
Use as a filling for lettuce wraps for a low-carb option

Nutrition (Per Serving Estimate)

Calories: 280 kcal
Protein: 20g
Fat: 18g
Carbohydrates: 10g
Fiber: 4g
Sugar: 3g

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Frequently Asked Questions

Can I use frozen shrimp?
Yes, just thaw and cook or buy pre-cooked frozen shrimp for convenience.

Can this salad be made vegan?
Absolutely! Replace shrimp with tofu or chickpeas and use plant-based mayo and yogurt.

How long can I store the salad?
Up to 2 days in the fridge. Add dressing just before serving to keep it fresh.

The Creamy Cucumber Shrimp Salad is a light, refreshing, and nutritious dish perfect for any occasion. With its mix of creamy dressing, crisp vegetables, and tender shrimp, it’s a recipe that’s simple to make yet impressive to serve. Add it to your weekly menu rotation, and enjoy a healthy, flavorful meal anytime.