🥒🍤 Creamy Cucumber Shrimp Salad — Diabetes-Friendly
Serves: 4
Prep time: 15 minutes
Cook time: 5 minutes
Ingredients
- 450 g cooked shrimp, peeled and deveined
- 2 medium cucumbers, diced
- ½ small red onion, finely sliced
- ½ cup plain unsweetened Greek yogurt
- 1 tbsp light mayonnaise (optional)
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- ¼ tsp black pepper
- Small pinch of salt
- Optional: chopped green chili or a little paprika
Instructions
- If using raw shrimp, cook in a pan for about 2–3 minutes per side, until opaque and fully cooked. Let cool.
- In a bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic, dill, parsley, pepper and salt.
- Add the cucumber, red onion and cooled shrimp.
- Gently toss until everything is coated.
- Refrigerate for 20–30 minutes before serving for the best flavor.
🩺 Why it’s diabetes-friendly
- Shrimp: high in protein with virtually no carbohydrates.
- Cucumber: low in carbohydrates and calories.
- Greek yogurt: provides protein while keeping the dressing creamy without added sugar.
- No added sugar, honey, or sweetened dressing.
Approximate per serving: 200–250 calories, 25–30 g protein, and about 7–10 g carbohydrates, depending on the yogurt and vegetables used.
Serving idea: Eat it over lettuce or mixed greens for a filling low-carb meal. If you need more carbohydrates, add a small portion of whole-grain bread or another high-fiber carbohydrate.