Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 medium cucumbers, thinly sliced
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- Heat a skillet over medium heat and drizzle with olive oil. Add the shrimp and cook for about 3-4 minutes until pink and opaque. Let cool.
- Slice the cucumbers thinly for a crunchy texture.
- In a bowl, mix Greek yogurt, lemon juice, and dill until smooth.
- Combine cooled shrimp and cucumber slices with the dressing; mix gently.
- Season with salt and pepper before serving on chilled plates.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 245
- Sugar: 6g
- Sodium: 412mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 195mg