Creamy Cucumber Shrimp Salad

Perfect! A Creamy Cucumber Shrimp Salad is refreshing, light, and perfect for lunch or a summer snack. Here’s a simple, flavorful recipe:

Creamy Cucumber Shrimp Salad

Ingredients (serves 2–3)

• 200 g (7 oz) cooked shrimp, peeled and deveined

• 1 large cucumber, thinly sliced or diced

• ½ small red onion, thinly sliced (optional)

• ½ cup mayonnaise or Greek yogurt (for a lighter option)

• 1 tsp Dijon mustard or ½ tsp mustard powder

• 1 tsp lemon juice

• 1 tsp fresh dill or parsley, chopped (or ½ tsp dried dill)

• Salt and pepper, to taste

• Optional: pinch of paprika or chili flakes for a bit of kick

Instructions

1. Prep the Shrimp and Cucumber

   • If shrimp are raw, boil or sauté them until pink and cooked through (2–3 minutes per side). Let cool.

   • Slice or dice cucumber into bite-sized pieces.

   • Thinly slice red onion if using.

2. Make the Dressing

   • In a bowl, combine mayonnaise or Greek yogurt, mustard, lemon juice, dill, salt, and pepper.

   • Whisk until smooth.

3. Combine Ingredients

   • Add shrimp, cucumber, and onion to the bowl with the dressing.

   • Gently toss until everything is evenly coated.

4. Chill (Optional)

   • For best flavor, refrigerate for 15–30 minutes before serving.

5. Serve

   • Garnish with extra dill, parsley, or a sprinkle of paprika.

   • Serve on its own, over lettuce, or with crusty bread.

💡 Tips:

• Add avocado chunks for creaminess and extra flavor.

• For a tangy twist, replace some of the mayo with sour cream or Greek yogurt.

• Add capers or pickles for a salty bite.

If you want, I can also give a zesty, ultra-light version with yogurt and lime that feels like a fancy restaurant shrimp salad—perfect for hot days. Do you want me to do that?