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Creamy Cucumber Shrimp Salad
Introduction
Creamy Cucumber Shrimp Salad is a refreshing, protein-packed dish that perfectly balances crisp vegetables with tender shrimp and a cool, creamy dressing. It’s light yet satisfying, making it ideal for summer lunches, picnics, or quick weeknight dinners. With every bite, you’ll enjoy a burst of freshness, flavor, and texture that feels both elegant and effortless.
Origin and Cultural Significance
Seafood salads have long held a place in global cuisines, especially in coastal regions where fresh shrimp is readily available. This particular version draws inspiration from Mediterranean and American summer salads, emphasizing clean flavors, herbs, and a creamy dressing. Over time, it has become a staple of warm-weather gatherings, symbolizing freshness, simplicity, and the joy of seasonal eating.
Ingredients
- 1 lb (450 g) cooked shrimp, peeled and deveined
- 2 large cucumbers, thinly sliced
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced (optional)
- 2 tbsp fresh dill or parsley, chopped
- ½ cup plain Greek yogurt or sour cream
- 2 tbsp mayonnaise (optional for extra creaminess)
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
Optional Additions
- 1 avocado, diced, for added creaminess
- ¼ cup crumbled feta cheese for a tangy kick
- A pinch of crushed red pepper for mild heat
- 1 tsp honey or a few drops of balsamic glaze for a hint of sweetness
Tips for Success
- Use chilled shrimp for the freshest flavor and texture.
- Slice cucumbers thinly to ensure even coating with the dressing.
- Pat the shrimp dry before mixing to prevent the salad from becoming watery.
- Let it rest for 15–20 minutes before serving to allow flavors to blend beautifully.
- Fresh herbs make a big difference—use dill for brightness or parsley for a mild, clean note.
Instructions
- In a large mixing bowl, combine the cooked shrimp, sliced cucumbers, cherry tomatoes, red onion, and fresh dill or parsley.
- In a separate small bowl, whisk together the Greek yogurt, mayonnaise (if using), lemon juice, Dijon mustard, salt, and black pepper until smooth and creamy.
- Pour the dressing over the shrimp and vegetables. Toss gently until everything is evenly coated.
- Taste and adjust seasoning as needed.
- Chill the salad for at least 15 minutes before serving.
- Garnish with extra herbs or a squeeze of fresh lemon before enjoying.
Description
This Creamy Cucumber Shrimp Salad is crisp, cool, and irresistibly creamy. The cucumbers and tomatoes add freshness, while the shrimp lends a satisfying, meaty bite. The tangy dressing brings it all together, making each forkful refreshing and flavorful—perfect for hot days or light, wholesome meals.
Nutritional Information (Approx. per serving, serves 4)
- Calories: 210
- Protein: 23g
- Carbohydrates: 6g
- Fat: 10g
- Fiber: 1g
- Sodium: 480mg
(Values may vary depending on ingredients and dressing variations.)
Conclusion
Creamy Cucumber Shrimp Salad is a beautiful blend of simplicity and sophistication. It’s easy to prepare, full of protein and fresh vegetables, and ideal for both casual and elegant dining. Whether served as a side dish, light entrée, or part of a summer buffet, it’s sure to impress with its flavor and freshness.
Recommendation
Serve this salad chilled alongside grilled chicken, crusty bread, or a cool glass of white wine or sparkling water with lemon. It’s perfect for picnics, potlucks, or as a quick make-ahead lunch that stays fresh and satisfying.
Embracing Healthful Indulgence
For a lighter version, use non-fat Greek yogurt in place of mayonnaise and increase the herbs for extra flavor without added calories. You can also substitute shrimp with grilled salmon or tofu for a pescatarian or vegetarian twist. This salad proves that eating healthfully doesn’t mean sacrificing indulgence—it’s about enjoying balance, color, and natural goodness in every bite.
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