Thinly slice cucumbers and halve cherry tomatoes. Place them in a large mixing bowl.

Add the Shrimp:
Gently fold in the cooked shrimp with the vegetables.

Make the Dressing:
In a small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, salt, and pepper until smooth.

Combine:
Pour the dressing over the salad and toss gently until everything is evenly coated.

Garnish and Chill:
Sprinkle with fresh dill or parsley if desired. Chill in the fridge for 15–20 minutes before serving for extra freshness.

Serving and Storage Tips