Creamy Cucumber Shrimp Salad
This Creamy Cucumber Shrimp Salad is light, refreshing, and packed with protein. Made with tender shrimp, crisp cucumbers, fresh herbs, and a tangy creamy dressing, it’s perfect for healthy lunches, easy summer meals, or low-carb dinners.
Equipment
- large mixing bowl
- small mixing bowl
- Whisk
- knife
- cutting board
Ingredients
- 1 lb 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
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp honey
Instructions
- Slice the cucumbers and red onion thinly. Halve the cherry tomatoes and dice the avocado.
- In a large bowl, combine shrimp, cucumbers, tomatoes, avocado, red onion, dill, and parsley. Season lightly with salt and pepper.
- In a separate bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, garlic, and honey. Adjust salt and pepper to taste.
- Pour the dressing over the salad and gently toss until evenly coated. Chill for 30 minutes to enhance flavor.
- Garnish with extra fresh herbs or a sprinkle of paprika if desired. Serve chilled.
Notes
For best flavor, chill the salad before serving to let the dressing meld with the shrimp and vegetables. Add radishes or celery for extra crunch, or adjust lemon juice for more tang. Serve cold for maximum freshness.