1. Prepare the shrimp
If using frozen cooked shrimp, thaw them completely and pat dry with paper towels to remove excess moisture.
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2. Combine the vegetables
In a large mixing bowl, add the sliced cucumbers, cherry tomatoes, red onion, and chopped dill.
3. Make the dressing
In a separate bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, lemon juice, Dijon mustard, garlic, salt, and pepper until smooth and creamy.
4. Assemble the salad
Add the shrimp to the bowl with the vegetables. Pour the dressing over the salad and toss gently until everything is evenly coated.
5. Chill before serving
Cover the salad and refrigerate for about 30 minutes. This helps the flavors blend and makes the salad even more refreshing.
Before serving, garnish with extra dill or a few lemon slices if desired.
