Healthy Cucumber Shrimp Salad
A refreshing and light salad combining shrimp, cucumber, and herbs with a creamy Greek yogurt dressing, perfect for hot days and easy weeknight dinners.
Ingredients
For the Salad Base
- 1 pound shrimp, peeled and deveined Use raw shrimp and cook as directed, or save time with pre-cooked shrimp.
- 2 whole cucumbers, diced English or Persian cucumbers work best.
- 4 whole green onions, sliced
- 1/4 cup fresh herbs (like cilantro or dill), chopped Can use parsley or chives if needed.
For the Dressing
- 1/2 cup Greek yogurt Use low-fat or full-fat Greek yogurt.
- 2 tablespoons lime juice Fresh lime juice is best.
- Salt and pepper to taste Start light; you can always add more.
Instructions
Preparation
- If using raw shrimp: bring a pot of salted water to a gentle boil, add shrimp, and simmer 2–3 minutes until opaque and just cooked through. Drain and cool.
- If using pre-cooked shrimp: thaw in cold water or overnight in the fridge, then pat dry with paper towels.
- Dice the cucumbers into bite-size pieces. Slice the green onions thin. Chop the fresh herbs and place them in a large mixing bowl.
Making the Dressing
- In a small bowl, whisk together the Greek yogurt and lime juice. Season with salt and pepper to taste.
Combining the Salad
- Add the cooled or thawed shrimp to the bowl with cucumbers, green onions, and herbs.
- Pour the dressing over the mixture and toss gently to coat everything evenly.
Chill and Serve
- Refrigerate the salad for 15–30 minutes to let flavors meld. Serve chilled.
Notes
For a cleaner look, use English cucumbers and leave their skin on. Store fully mixed salad in the fridge for 2–3 days; keep dressing separate if storing for more than a day.