Creamy Cucumber Shrimp Salad

Instructions

1. Prepare the vegetables – Slice cucumbers into thin rounds or half-moons. Halve the cherry tomatoes. Finely chop red onion (if using) and fresh dill/parsley.

2. Make the dressing – In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, vinegar, minced garlic, salt, pepper, and paprika (if using) until smooth and creamy.

3. Combine – In a large bowl, add the cooked shrimp, cucumber slices, cherry tomatoes, red onion, and fresh herbs.

4. Toss – Pour the dressing over the salad and gently toss until everything is evenly coated.

5. Chill (optional but recommended) – For best flavor, cover and refrigerate for 15–20 minutes before serving. This allows the cucumbers to lightly marinate and the flavors to meld.

6. Serve – Garnish with extra dill or a sprinkle of paprika. Enjoy chilled on its own, over lettuce, or with crusty bread.

 Tips & Variations

• Make it lighter – Use all Greek yogurt instead of mayo, or try a low-fat version.

• Add crunch – Toss in some chopped celery or bell pepper.

• Spice it up – Add a pinch of cayenne or a dash of hot sauce to the dressing.

• Meal prep – Store dressing separately and combine just before serving to keep cucumbers crisp.

Enjoy your creamy, cool, and satisfying shrimp salad! 

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