1.Prep Shrimp and Cucumbers:3 min.
Pat 1 lb cooked shrimp thoroughly dry with paper towels to eliminate surface moisture. Wash and slice 2 medium cucumbers into uniform ¼-inch thick half-moons. Place both into a large mixing bowl.
2.Whisk Herbed Cream Dressing:2 min.
In a separate small bowl, whisk together ½ cup plain Greek yogurt, 2 tbsp mayonnaise, 1 tbsp fresh lemon juice, 2 tbsp chopped fresh dill, 1 minced garlic clove, and salt and black pepper to taste until smooth and uniform.
3.Coat and Fold:2 min.
Pour the creamy dressing over the shrimp and cucumber mixture. Use a silicone spatula to fold gently from the bottom up until every piece is evenly coated without bruising the cucumbers.
4.Chill and Serve:20-30 min.
Cover the bowl and refrigerate for 20 to 30 minutes to allow the citrus, allium, and herb flavors to meld. Give a gentle stir right before serving cold.
📊 Nutritional Profile (Approximate Per Serving)
Metric Amount Per Serving (1/4th of recipe)
Calories ~185 kcal
Protein 26g
Total Fat 7g
Carbohydrates 5g
Dietary Fiber 1g
Sodium 420mg
💡 Serving Suggestions & Variations
Avocado Addition: Gently fold in 1 diced ripe avocado just before serving for extra creamy texture and healthy fats.
Low-Carb Wrap / Lettuce Cups: Spoon the chilled salad into crisp butter lettuce leaves or bibb lettuce cups for a light, crunchy handheld lunch.
Make-Ahead Protocol: If preparing more than 2 hours in advance, slice the cucumbers and salt them in a colander for 15 minutes, then pat completely dry. This draws out excess liquid beforehand so the salad stays crisp and creamy in the refrigerator for up to 2 days.
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