Ingredients
1 lb shrimp (cooked, peeled, and deveined)
1 large cucumber (sliced into half-moons)
1/2 cup Greek yogurt or mayonnaise
1 tbsp sour cream (optional, for extra creaminess)
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp fresh dill (or 1/2 tsp dried dill)
1 clove garlic (minced)
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp paprika (optional, for a little spice)
Instructions
Prepare the Ingredients:
If using raw shrimp, boil them for 2-3 minutes until pink, then drain and let them cool.
Slice the cucumber into thin half-moons.
Make the Dressing:
In a bowl, whisk together Greek yogurt (or mayo), sour cream, lemon juice, Dijon mustard, garlic, dill, salt, pepper, and paprika.
Mix the Salad:
Add shrimp and cucumbers into a large mixing bowl.
Pour the creamy dressing over and toss gently to coat everything evenly.
Chill & Serve:
Let the salad sit in the refrigerator for 15-20 minutes to allow flavors to blend.
Garnish with fresh dill and serve chilled!
Tips & Variations
Make it healthier: Use Greek yogurt instead of mayonnaise.
Add crunch: Toss in red onions, celery, or bell peppers.
Make it zesty: Add a little hot sauce or cayenne pepper.
Serve it differently: Enjoy as a salad, sandwich filling, or with crackers.