Ingredients
Scale
- 8 oz cooked shrimp, peeled and deveined
- 1 large cucumber, diced or thinly sliced
- 1/2 cup plain Greek yogurt
- 2 tbsp sour cream
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tbsp fresh dill, chopped
- 1 tsp olive oil
- Salt and pepper to taste
Instructions
- Whisk yogurt, sour cream, lemon juice, Dijon, garlic, dill, olive oil, salt, and pepper to make the dressing.
- In a bowl, toss the cucumber with half of the dressing to coat lightly.
- Stir in the cooked shrimp and remaining dressing to combine.
- Chill for 5-10 minutes to let flavors meld.
- Serve immediately, optionally with extra dill or lemon zest.
Notes
- Make dressing ahead and chill for extra flavor.
- Adjust thickness with a splash of milk if you prefer lighter dressing.
- Substitute yogurt with light mayo if dairy-free is not required.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Method: No-cook salad
- Cuisine: American
- Diet: Low-Carb
Nutrition
- Serving Size: 1 cup salad
- Calories: 190 Kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 170 mg
