Creamy Cucumber Shrimp Salad
A refreshing salad that combines succulent shrimp with crunchy cucumbers and a creamy, zesty dressing, perfect for family gatherings or cozy evenings.
Ingredients
Main Ingredients
- 1 lb shrimp, peeled and deveined Ensure the shrimp are fresh.
- 2 cups cucumbers, diced Choose firm cucumbers for a satisfying crunch.
Dressing Ingredients
- 1 cup plain yogurt or sour cream (preferably Halal)
- 2 tablespoons mayonnaise Optional ingredient.
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped Or use 1 teaspoon dried dill.
- 1 teaspoon garlic powder
- to taste Salt and pepper
Instructions
Preparation
- Start by boiling a pot of water. Once boiling, add the shrimp and cook for 2-3 minutes or until they turn pink and opaque. Drain and set aside to cool.
- While the shrimp cools, dice the cucumbers into bite-sized pieces. Place them in a large mixing bowl.
- In a separate bowl, combine the yogurt or sour cream, mayonnaise (if using), lemon juice, dill, garlic powder, salt, and pepper. Mix thoroughly until creamy and smooth.
- Add the cooled shrimp to the cucumbers and pour the dressing over them. Gently toss to coat all ingredients evenly.
- Give your salad a taste. Adjust the seasoning or lemon juice based on your preferences!
- Allow the salad to chill in the refrigerator for at least 15 minutes before serving to let the flavors meld together.
Notes
Shrimp substitutes: Replace with diced chicken breast or chickpeas for a Halal-friendly vegetarian option. It's best to prepare the salad ahead of time; it tastes even better after marinating in the fridge for a couple of hours. Be careful not to overcook the shrimp, as it can become tough.