Cucumber Shrimp Salad with Greek Yogurt

Prep Time: 10

Chill time: 1

Total Time: 1 10

Servings: 6 servings

1 package large raw shrimp - peeled and deveined (mine was about 0.8lb in weight) You can also use pre-cooked shrimp to save time.
2 medium cucumbers - chopped
⅓ cup red onion - chopped small
¼ cup fresh dill - chopped
½ cup Greek yogurt
2 tbsp mayonnaise
1 tbsp lemon juice
1 tsp dijon mustard
½ tsp salt
¼ tsp ground black pepper

If using raw shrimp, peel and devein them. For pre-cooked shrimp, you can skip the cooking step.
To thaw frozen shrimp, place them in a bowl of cold water for about 10 minutes, then drain and pat dry. Heat a pan over medium-high heat, add olive oil, and cook the shrimp for about 30 seconds per side until pink. Remove immediately to prevent overcooking. Let cool, then chop into bite-sized pieces.
Thinly slice the cucumbers and red onion, and chop the fresh dill.
In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, salt, and black pepper until smooth and creamy.
In a large salad bowl, combine the shrimp, cucumbers, red onion, and dill. Pour the dressing over the top and toss gently to coat.
For the best flavor, cover and chill for an hour before serving. Stir just before serving. This salad is best fresh but can be stored in the fridge for later.

Shrimp Options: Use pre-cooked shrimp to save time, or cook raw shrimp as directed.
Make-Ahead Tip: For the best texture, store the dressing separately and mix just before serving.
Storage: Keep refrigerated in an airtight container for up to 2 days.
Serving Suggestions: Enjoy as a side dish, main meal, or in lettuce wraps for a low-carb option.
Customization: Add celery or bell peppers for extra crunch, or spice it up with hot sauce or red pepper flakes.

The nutritional information provided is an estimate and is per serving.

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