This Creamy Cucumber Shrimp Salad is a refreshing, elegant dish that pairs succulent shrimp with crisp cucumbers, all enveloped in a creamy, herb-infused dressing. Ideal for a light lunch or a sophisticated starter, this salad combines simplicity with gourmet flair, making it both easy to prepare and impressively delicious.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 2 large cucumbers, peeled and sliced thinly
- 1/4 red onion, finely chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh chives, chopped
- 1 cup Greek yogurt (full-fat for creaminess)
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
Instructions:
- Prepare the Shrimp:
- In a large bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until pink and opaque. Remove from heat and set aside to cool.
- Prepare the Dressing:
- In a medium bowl, combine Greek yogurt, mayonnaise, lemon juice, Dijon mustard, and minced garlic. Stir well until smooth and creamy.
- Add the chopped dill and chives to the dressing, mixing thoroughly to incorporate the fresh herbs. Adjust seasoning with salt and pepper to taste.
- Assemble the Salad:
- In a large mixing bowl, combine the sliced cucumbers, finely chopped red onion, and cooked shrimp.
- Gently fold in the creamy dressing until all ingredients are well coated.
- Chill and Serve:
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
- Before serving, give the salad a final stir and garnish with additional fresh dill if desired.
