Description
A refreshing and light Cucumber Shrimp Salad combining tender cooked shrimp with crisp cucumber, red onion, and fresh herbs, all tossed in a creamy lemony Greek yogurt dressing. Perfect as a healthy main dish or side salad, this no-cook recipe is quick to prepare and ideal for warm weather meals.
Ingredients
Scale
Seafood and Vegetables
- 1 pound cooked shrimp (peeled, deveined, and tails removed)
- 2 cups thinly sliced cucumber
- 1/4 cup thinly sliced red onion
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh parsley
Dressing
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Dressing: In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until the mixture is smooth and well combined.
- Add Shrimp and Vegetables: Add the cooked shrimp, sliced cucumber, red onion, chopped dill, and parsley to the bowl containing the dressing.
- Toss to Coat: Gently toss all ingredients together until the shrimp and vegetables are evenly coated with the dressing, taking care not to break up the shrimp or vegetables.
- Refrigerate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
- Serve: Serve the salad chilled as a light main dish or a refreshing side salad, ideal for warm weather or healthy meal prep.
Notes
- For extra crunch, add chopped celery or radishes to the salad.
- You can swap the Greek yogurt for all mayonnaise if you prefer a creamier texture.
- This salad is perfect for meal prep and keeps well in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
