Description
Cucumber Shrimp Salad is a refreshing and creamy dish that combines the subtle sweetness of shrimp with crunchy cucumbers and vibrant vegetables. Perfect for lunch or as a light dinner, this salad is not only quick to prepare but also keto-friendly and guilt-free. Infused with fresh dill, zesty lemon, and a touch of garlic, every bite is bursting with flavor. Serve it on its own, in lettuce wraps, or over mixed greens for a delightful meal that’s sure to impress.
Ingredients
Scale
- 1 pound small salad shrimp (cooked and peeled)
- 1/2 red bell pepper (finely chopped)
- 1/4 cup red onion (finely chopped)
- 1/2 English cucumber (chopped)
- 3 tbsp mayonnaise
- 3 tbsp Greek yogurt
- 1 tbsp lemon juice
- Fresh dill and parsley (for garnish)
Instructions
- Prepare all vegetables by chopping the red bell pepper, red onion, and cucumber into small pieces.
- In a mixing bowl, combine the shrimp, chopped vegetables, parsley, and dill.
- In another bowl, whisk together mayonnaise, Greek yogurt, lemon juice, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the shrimp mixture and toss gently until well-coated.
- Serve immediately or refrigerate for about 30 minutes for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: None
- Category: SALADS
- Method: Mixing
- Cuisine: Seafood
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 160mg