Shrimp Cucumber Salad with Creamy Lemon Dill Dressing
A refreshing cold salad with tender shrimp and crisp cucumbers, tossed in a zesty lemon dill dressing—light, creamy, and perfect for summer meals or elegant starters.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Units
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- 1 lb cooked shrimp, peeled and deveined
- 2 cups cucumber, sliced into half-moons
- 1/3 cup plain Greek yogurt or sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh dill, chopped
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, lemon zest, dill, garlic powder, salt, and pepper until smooth.
- In a large mixing bowl, combine the cooked shrimp and sliced cucumber.
- Pour the creamy lemon dill dressing over the shrimp and cucumbers.
- Toss gently until evenly coated.
- Cover and chill in the refrigerator for at least 30 minutes to let flavors meld.
- Garnish with extra dill and lemon wedges before serving. Serve cold.
Notes
- For extra crunch, add thinly sliced red onion or radishes.
- Use low-fat yogurt or mayonnaise for a lighter version.
- Salad can be made a few hours ahead and stored in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 165
- Sugar: 2g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 120mg