Creamy Cucumber Shrimp Salad
Looking for a light and refreshing summer salad with a touch of creaminess? This Creamy Cucumber Shrimp Salad is the perfect blend of flavors to satisfy your taste buds on a warm day.
Ingredients:
- 1 lb cooked shrimp
- 1 cucumber, peeled and diced
- 1/2 cup mayonnaise
- 2 tbsp Greek yogurt
- 1 tbsp lemon juice
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the cooked shrimp and diced cucumber.
- In a separate bowl, mix together the mayonnaise, Greek yogurt, lemon juice, dill, salt, and pepper.
- Pour the creamy dressing over the shrimp and cucumber mixture.
- Gently toss everything together until well combined.
- Chill in the refrigerator for at least 1 hour before serving.
Popular questions:
- Can I use frozen shrimp instead of cooked shrimp?
- Can I use sour cream instead of Greek yogurt?
- Can I add other vegetables to this salad?
- How long will this salad last in the refrigerator?
Yes, you can use frozen shrimp but make sure to thaw and cook them before adding to the salad.
Yes, you can substitute sour cream for Greek yogurt for a slightly different flavor profile.
You can customize this salad by adding bell peppers, cherry tomatoes, or red onions.
This salad is best consumed within 2-3 days of preparation.
Helpful tips:
- For added crunch, you can sprinkle some crushed nuts or seeds on top before serving.
- If you prefer a tangier flavor, increase the amount of lemon juice in the dressing.
- You can also add a dash of hot sauce or chili flakes for a spicy kick.
Expert Secrets:
- To enhance the creaminess of the dressing, refrigerate it for 30 minutes before adding to the salad.
- Gently pat the cooked shrimp dry before adding them to the salad to prevent excess moisture.
- For a more herbaceous flavor, you can add chopped parsley or basil to the salad.
