Creamy Shrimp and Cucumber Salad – Low Carb & Protein-Rich
This Creamy Shrimp and Cucumber Salad is the perfect refreshing dish for hot days or light lunches. Loaded with juicy shrimp, crisp cucumber, and coated in a tangy, herb-infused dressing, it’s low in carbs, high in protein, and comes together in just 15 minutes!
Whether you're eating keto, paleo, or simply looking for a quick healthy seafood recipe, this salad delivers flavor, freshness, and crunch. Great for meal prep, potlucks, or a chilled summer dinner idea.
🦐 Ingredients:
For the Salad:
400g (about 1 lb) cooked shrimp (peeled and deveined)
1 large cucumber, diced (or sliced thin if preferred)
1–2 tablespoons fresh dill (or parsley), chopped
Salt and pepper to taste
For the Creamy Dressing:
1/3 cup plain Greek yogurt or sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice (fresh)
1 teaspoon Dijon mustard (optional)
1 garlic clove, minced
Salt & pepper to taste
👩🍳 Instructions:
1. Prepare the Dressing:
In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, mustard (if using), and minced garlic.
Season with salt and pepper to taste.
2. Assemble the Salad:
In a large bowl, combine the shrimp, diced cucumber, and fresh dill or parsley.
Pour the dressing over the salad and mix gently until everything is well coated.
3. Chill & Serve:
Chill in the refrigerator for at least 15–30 minutes for best flavor.
Serve cold, optionally garnished with extra herbs or lemon wedges.
💡 Tips: Use peeled, cooked, chilled shrimp for convenience. Add avocado or cherry tomatoes for extra flavor. Keeps well for 1–2 days in the fridge (perfect for meal prep!).