High Protein Shrimp And Cucumber Salad

• Prep Time: 15 minutes

• Cook Time: 5 minutes

• Chill Time: 15 minutes (recommended)

• Total Time: 35 minutes

• Servings: 4 (as a main course) or 6 (as a side/appetizer)

• Difficulty: Easy

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Ingredients

For the Salad

• 1 lb (450g) large raw shrimp, peeled and deveined (tail-on or off, your preference)

• 2 large English cucumbers (or 3 Persian cucumbers)

• 1 medium ripe avocado, diced

• ½ small red onion, thinly sliced

• ¼ cup fresh dill, chopped

• 2 tablespoons fresh chives, chopped

For the Spicy Creamy Dressing

• ½ cup plain Greek yogurt (full-fat or 2% for best flavor and creaminess)

• 2 tablespoons mayonnaise (or use all Greek yogurt for a lighter version)

• 1 tablespoon fresh lemon juice

• 1 teaspoon lemon zest

• 1 tablespoon prepared horseradish (adjust to taste)

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

• ¼ teaspoon cayenne pepper (optional, for extra heat)

• Salt and freshly ground black pepper to taste

For the Shrimp Seasoning

• 1 tablespoon olive oil

• 1 teaspoon smoked paprika

• **½ teaspoon garlic powder

• ¼ teaspoon salt

• ¼ teaspoon black pepper

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Instructions: A Step-by-Step Guide

1. Prepare the Shrimp

• Pat the shrimp completely dry with paper towels. This is a crucial step for achieving a good sear.

• In a medium bowl, toss the shrimp with the olive oil, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, salt, and pepper until evenly coated.

2. Cook the Shrimp (High Intensity)

• Heat a large non-stick skillet or cast-iron pan over medium-high heat. You’ll know it’s ready when a drop of water sizzles and evaporates immediately.

• Add the shrimp in a single layer. Do not overcrowd the pan; cook in batches if necessary.

• Cook for 1-2 minutes per side (High Intensity). The shrimp will turn pink and opaque and curl into a “C” shape. They are done when they are no longer translucent in the center. Be careful not to overcook, as they will become rubbery.

• Immediately remove the shrimp from the pan and transfer them to a plate to cool. Place the plate in the refrigerator to speed up the cooling process while you prepare the rest of the salad.

3. Prepare the Vegetables (Low Intensity)

• For the Cucumber: Using a vegetable peeler or a mandoline, slice the cucumbers into long, thin ribbons. If using a knife, slice them into ¼-inch thick half-moons. Place the cucumber ribbons in a large salad bowl.

• For the Red Onion: Add the thinly sliced red onion to the bowl with the cucumber.

• For the Herbs: Chop the fresh dill and chives and add them to the bowl, reserving a small pinch for garnish.

4. Make the Dressing (Low Intensity)

• In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, lemon zest, horseradish, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and cayenne pepper (if using).

• Season with salt and black pepper to taste. Give it a taste and adjust the horseradish or lemon juice to your preference. The dressing should be creamy, tangy, and have a subtle kick.

5. Assemble the Salad (Low Intensity)

• Once the shrimp have cooled (they can be slightly warm, but not hot), add them to the bowl with the cucumber and onions.

• Gently fold in the diced avocado, being careful not to mash it.

• Pour the dressing over the salad. Using a large spoon or spatula, gently toss everything together until the shrimp and vegetables are evenly coated in the dressing.

6. Chill and Serve

• For the best flavor, cover the bowl and refrigerate for at least 15 minutes. This allows the flavors to meld together.

• Before serving, give the salad one final gentle toss. Garnish with the reserved fresh herbs and an extra sprinkle of smoked paprika if desired.

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Recipe Notes, Tips & Variations

Choosing Your Protein:
This recipe is incredibly versatile. If you don’t have shrimp, try it with cooked and shredded chicken, canned tuna, or even flaked salmon.

Adjusting the Heat:
The spiciness comes from the horseradish and cayenne. For a milder salad, omit the cayenne and reduce the horseradish to 1 teaspoon. For extra heat, add a dash of your favorite hot sauce to the dressing.

Making it Ahead:
This salad is excellent for meal prep! Prepare the dressing and cook the shrimp up to 2 days in advance. Keep them stored separately in the refrigerator. When you’re ready to eat, slice the cucumber, combine everything, and toss. If you add the avocado early, it will brown; it’s best to add it fresh.

Serving Suggestions:

• As a Main: Serve with a side of crusty bread or crispy crackers.

• As a Wrap: Spoon the salad into a lettuce cup or a whole-wheat tortilla for a portable lunch.

• As an Appetizer: Serve in small glasses or on endive leaves for an elegant starter.

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Nutrition Information

This salad is a powerhouse of lean protein, healthy fats, and essential vitamins.

The following nutritional information is an estimate calculated per serving (based on 4 servings).