Description

Hey friends, Beau here! Ever wish your lunch could teleport you straight to a breezy beach café—without the airfare or oven heat? This Creamy Cucumber Shrimp Salad is your answer. It’s the ultimate warm-weather win: chilled, creamy, crunchy, and packed with protein. Think juicy shrimp tossed with crisp cucumber and fresh herbs, all wrapped in a lemony, tangy dressing that’s as refreshing as a summer breeze.

Ingredients

Scale

Shrimp & Salad:

2 lbs large raw shrimp (21–30 count), peeled and deveined
1 English cucumber (or 6 Persian), thinly sliced
2 celery stalks, finely diced

Dressing:

¼ cup mayonnaise
¼ cup Greek yogurt (or sour cream)
2 tbsp fresh chives, chopped
2 tbsp fresh dill, chopped (or 1 tbsp tarragon or basil)
2 tbsp fresh lemon juice
2 tsp Dijon mustard
½ tsp kosher salt
Freshly cracked black pepper to taste

Instructions

Boil the Shrimp
Bring a large pot of salted water to a boil. Add shrimp and cook for 2–3 minutes, or until they turn pink and opaque.
Chef’s tip: Throw in a lemon wedge for subtle citrus flavor.
Ice Bath the Shrimp
Immediately transfer shrimp to an ice bath (cold water + ice). This stops cooking and firms the texture.
Pat shrimp dry thoroughly with paper towels.
Make the Dressing
In a large mixing bowl, whisk together mayo, Greek yogurt, lemon juice, mustard, chives, dill, salt, and pepper. Taste and adjust—zest a little lemon if you like extra zing!
Prep the Veggies
Slice cucumber thinly (mandoline works great). Dice celery small for even crunch.
Optional: Gently blot cucumbers with a paper towel to reduce extra moisture.
Toss & Chill
Fold shrimp, cucumbers, and celery into the dressing. Stir gently to coat everything evenly. Cover and refrigerate for at least 30 minutes so the flavors meld. Stir once halfway through.

Notes

Spoon into lettuce cups for a low-carb lunch
Serve in halved avocados for brunch elegance
Pile onto toasted sourdough or crostini for a backyard BBQ
Pair with cauliflower rice or pasta salad for a complete meal

Prep Time: 10 minutes
Cook Time: 5 minutes

Nutrition

Calories: 220Cal Per Serving
Fat: 10g
Carbohydrates: 4g
Fiber: 1g
Protein: 28g