Shrimp and Cucumber Salad

A light, tangy shrimp salad with cucumbers, Greek yogurt, and fresh herbs that’s perfect for quick meals.

Prep Time 10

Total Time 10

Course Dinner, Lunch, Salad

Cuisine American, Seafood

Servings 4 servings

Calories 200 kcal

2 cups cooked shrimp Use tail-off cooked shrimp for speed or steam raw shrimp.
2 medium cucumbers, diced Firm English or Persian cucumbers are recommended.
1/4 cup green onions, chopped
1/4 cup fresh herbs, chopped (such as cilantro or parsley) Chop just before mixing to maintain freshness.
1/2 cup Greek yogurt Full-fat provides a silkier texture, non-fat is lighter.
2 tablespoons lime juice Fresh lime juice is preferred.
Salt and pepper to taste

In a large bowl, gently fold together the cooked shrimp, diced cucumbers, chopped green onions, and chopped fresh herbs.
In a separate bowl, whisk the Greek yogurt with lime juice, salt, and pepper until smooth.
Pour the dressing over the salad and toss gently until everything is coated.
Cover and chill for at least 10 minutes before serving.

Best served chilled, eat on the day it’s made to enjoy the freshest texture. Store in an airtight container for up to 2 days.

Keyword cucumber salad, healthy salad, quick recipes, Seafood Salad, Shrimp Salad