Recipe Overview
A refreshing, creamy, protein-rich salad made with shrimp, crunchy cucumber, and a light mayo-yogurt dressing. Perfect for lunch, dinner, or meal prep.
Ingredients
Main Ingredients
- 300–400g cooked shrimp (peeled and deveined)
- 1 large cucumber, chopped or sliced
- 2–3 tbsp fresh dill (optional but recommended)
Creamy Dressing
- 1/2 cup Greek yogurt or sour cream
- 2 tbsp mayonnaise (optional for extra creaminess)
- 1 tbsp lemon juice
- 1 tsp garlic powder (or 1 minced garlic clove)
- Salt to taste
- Black pepper to taste
Optional Add-ins
- Celery (for extra crunch)
- Red onion (thinly sliced)
- Chili flakes (for spice)
Instructions
Step 1: Prepare shrimp
If using raw shrimp, boil in salted water for 2–3 minutes until pink, then cool. If pre-cooked, simply pat dry.
Step 2: Chop vegetables
Cut cucumber into bite-sized chunks. Optionally add celery or onion.
Step 3: Make dressing
In a bowl mix:
Greek yogurt, mayonnaise, lemon juice, garlic, salt, and pepper until smooth.
Step 4: Combine
Add shrimp and cucumber into a large bowl. Pour dressing over and mix gently.
Step 5: Chill (optional)
Refrigerate for 15–30 minutes for better flavor.
Taste & Texture
- Creamy and tangy dressing
- Juicy shrimp
- Crunchy cucumber
- Light, refreshing bite
Nutrition (Approx per serving)
- Calories: 220–300
- Protein: 25–30g
- Carbs: 6–10g
- Fat: 10–15g
Serving Ideas
- Eat as a high-protein lunch bowl
- Serve in lettuce wraps
- Pair with toast or crackers
- Use as meal prep salad for 2–3 days
