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Shrimp Salad with Cucumber, Dill, and Lactose-Free Cream Cheese

Shrimp Salad with Cucumber and Dill

Since the Green Valley Organics Lactose-Free Cream Cheese does not have any gums or stabilizers, you'll need to treat it gently--and keep it as cold as possible.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Yield 6
Calories 121 kcal
Author Andrew


  • 1 pound wild-caught shrimp uncooked, thawed, peeled and deveined
  • 4 ounces Green Valley Organics Lactose-Free cream cheese (1/2 container)
  • 1/4 cup fresh dill finely chopped
  • 1 small clove garlic pressed
  • 1/8 teaspoon coarse salt
  • 1 pinch black pepper
  • 1 medium cucumber peeled and finely diced, still cold from the refrigerator


  1. Bring a large pot of water to boil. While the water is heating, prepare a large bowl with ice water. Add shrimp to the boiling water and keep on the heat until just barely cooked through, about 3 minutes (it's okay if the water doesn't return to a boil). With a slotted spoon, move the shrimp into the cold water bath to stop the cooking, and allow them to cool for a few minutes.

  2. Once the shrimp are cold throughout, drain and place on a clean dishcloth or paper towel, patting dry.
  3. Dry the cold bowl that the shrimp were just in, and then add the cream cheese, dill, garlic, salt, and pepper and stir briefly. Gently fold in the cucumber and shrimp until evenly coated. Do not over-mix.

  4. Place in the refrigerator for at least 30 minutes, but preferably overnight, to bring out the flavors. Serve cold, and enjoy!