A refreshing, protein-packed dish made with juicy shrimp, crunchy cucumbers, and a tangy, creamy dressing — perfect for summer lunches, meal prep, or a light dinner.

🍽️ Servings

4 servings

⏱️ Prep Time: 20 minutes
🔥 Cook Time: 8–10 minutes
❄️ Chill Time (optional): 15 minutes
🕒 Total Time: ~40 minutes
💪 Protein: 35–40g per serving

🧂 Ingredients

🦐 For the Shrimp:

  • 1½ lbs (680 g) raw shrimp, peeled and deveined (medium or large size)
  • 1 tbsp olive oil or avocado oil
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp black pepper
  • ¼ tsp salt
  • 1 tsp lemon juice (freshly squeezed)

🥒 For the Salad:

  • 2 large cucumbers, peeled and sliced into thin rounds or half-moons
  • ½ small red onion, thinly sliced
  • 1 stalk celery, finely chopped (optional, for crunch)
  • ¼ cup fresh dill or parsley, finely chopped

🥣 For the High-Protein Creamy Dressing:

  • ¾ cup plain nonfat Greek yogurt (high-protein base instead of mayo)
  • 1 tbsp light mayonnaise (optional — adds flavor balance without much fat)
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 garlic clove, finely minced or grated
  • 1 tsp Dijon mustard (adds tang and depth)
  • ½ tsp honey (optional, balances acidity)
  • Salt and pepper, to taste
  • 1 tbsp nutritional yeast or 1 tbsp unflavored whey protein powder (optional — extra protein & umami flavor)

🧄 Optional Garnishes:

  • Fresh dill sprigs or chives
  • Lemon wedges
  • Cracked black pepper on top

🔥 Instructions

1️⃣ Prepare the Shrimp

  1. Pat dry the shrimp with a paper towel to remove excess moisture — this helps them sear nicely.
  2. In a bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, pepper, and lemon juice.
  3. Heat a large skillet over medium-high heat.
  4. Add shrimp in a single layer and cook for 2–3 minutes per side, or until pink and opaque. 🔥 Tip: Don’t overcook shrimp — they’re done when they curl slightly and turn pink with no gray spots.
  5. Transfer cooked shrimp to a plate to cool slightly.

2️⃣ Prep the Vegetables

  1. Slice cucumbers and red onion thinly (a mandoline works great).
  2. Place in a colander and sprinkle lightly with ½ tsp salt.
  3. Let sit for 10–15 minutes to draw out excess water.
  4. Pat dry with paper towels — this keeps the salad crisp and prevents a watery dressing.

3️⃣ Make the High-Protein Creamy Dressing

  1. In a medium bowl, whisk together:
    • Greek yogurt, light mayo (if using), lemon juice, lemon zest, garlic, Dijon mustard, and honey.
  2. Add nutritional yeast or protein powder, then whisk again until smooth and creamy.
  3. Taste and adjust salt and pepper as desired. 🧠 Pro Tip: For a more tangy dressing, add a splash of apple cider vinegar or an extra squeeze of lemon juice.

4️⃣ Assemble the Salad

  1. In a large bowl, combine shrimp, cucumbers, red onion, celery, and fresh dill.
  2. Pour the creamy dressing over the mixture.
  3. Gently toss until everything is evenly coated.
  4. Cover and refrigerate for 10–15 minutes before serving to let the flavors meld and the dressing thicken slightly.

5️⃣ Serve & Garnish

  • Serve chilled in individual bowls or on a bed of crisp romaine lettuce.
  • Garnish with extra dill, cracked black pepper, and lemon wedges.

🧊 Storage & Meal Prep Tips

  • Fridge: Store in an airtight container for up to 3 days. Stir before serving — the dressing may thicken slightly after chilling.
  • Meal Prep: Divide into individual containers; add a lemon wedge to each for a fresh squeeze before eating.
  • Do not freeze, as cucumbers and yogurt dressing don’t thaw well.

⚡ Nutrition (Per Serving)

(Approximate, using nonfat Greek yogurt & no mayo)

  • Calories: ~280
  • Protein: ~38g
  • Carbs: ~7g
  • Fat: ~9g
  • Fiber: 1g

🌟 Variations & Add-Ins

  • Add more crunch: Toss in diced bell peppers or chopped celery.
  • Boost omega-3s: Replace some shrimp with cooked salmon or tuna chunks.
  • Spicy twist: Add a pinch of cayenne or a drizzle of sriracha to the dressing.
  • Make it a meal bowl: Serve over quinoa, brown rice, or a bed of mixed greens for a complete lunch.
  • Low-carb option: Add chopped avocado or boiled eggs for a keto-friendly power bowl.

🧑‍🍳 Chef’s Tips for the Best Flavor

  1. Chill before serving — shrimp salad tastes best cold, after the dressing has time to soak into the cucumbers.
  2. Use fresh lemon juice — bottled lemon juice can make the dressing taste flat.
  3. Don’t skip the dill — it brightens the dish and enhances the shrimp’s flavor beautifully.
  4. Cook shrimp in batches if your pan is small — overcrowding causes steaming instead of searing.