Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tsp sea salt
  • 1 bay leaf
  • 2 large English cucumbers, thinly sliced
  • 0.5 red onion, thinly sliced
  • 0.5 tsp salt (for cucumber drainage)
  • 0.5 cup plain Greek yogurt (2% fat)
  • 2 tbsp fresh lime juice
  • 1 tbsp fresh dill, finely chopped
  • 1 clove garlic, minced
  • 0.5 tsp black pepper

Instructions:

  1. Toss sliced cucumbers with 0.5 tsp salt in a colander. Let sit over a bowl for 15 minutes to draw out excess moisture. Gently squeeze cucumbers with hands to remove remaining liquid.
  2. Bring a large pot of water to a boil with 1 tbsp lemon juice, 1 tsp sea salt, and an optional bay leaf.
  3. Add the shrimp and cook for 2–3 minutes until opaque and pink. Immediately transfer shrimp to an ice bath to shock and stop the cooking process.
  4. In a large mixing bowl, whisk together the Greek yogurt, lime juice, chopped dill, minced garlic, and black pepper until smooth.
  5. Add the drained cucumbers, sliced red onion, and chilled shrimp to the dressing. Toss gently until evenly coated and serve immediately.