Creamy Cucumber Shrimp Salad

🥗 Creamy Cucumber Shrimp Salad

🧂 Ingredients:

• 1 lb (450g) cooked shrimp, peeled and deveined (tail-off)

• 1 large cucumber, thinly sliced (or diced if preferred)

• 1/4 red onion, thinly sliced

• 2 tablespoons fresh dill, chopped (or 1 tsp dried dill)

• 1/4 cup mayonnaise

• 1/4 cup sour cream (or Greek yogurt for a lighter option)

• 1 tablespoon lemon juice

• 1 teaspoon Dijon mustard (optional, adds tang)

• Salt and pepper, to taste

• Optional add-ins: sliced cherry tomatoes, avocado chunks, or a dash of hot sauce

🥣 Instructions:

1. Prep Shrimp:

   • If using frozen shrimp, thaw, drain, and pat dry with paper towels.

   • If needed, chop into bite-sized pieces.

2. Mix the Dressing:

   • In a bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, dill, salt, and pepper until smooth.

3. Combine Ingredients:

   • In a large bowl, combine the shrimp, cucumber, and red onion.

   • Pour the dressing over the salad and toss gently until everything is well-coated.

4. Chill & Serve:

   • Refrigerate for at least 15–30 minutes to let flavors meld.

   • Serve cold, garnished with extra dill or lemon slices.

🍽 Serving Suggestions:

• Serve over a bed of lettuce or in lettuce cups

• Pile onto toast or crackers

• Wrap in a tortilla for a shrimp salad wrap

Let me know if you’d like a low-carb or dairy-free version!