Description
Creamy Cucumber Shrimp Salad is a refreshing summer dish made with juicy shrimp, crisp cucumbers, and a creamy dressing. Perfect for picnics or a light lunch.
Ingredients
- 1 pound cooked shrimp, peeled and deveined, chopped into bite-sized pieces
- 2 cucumbers, diced
- 1/2 red onion, thinly sliced
- 3 green onions, thinly sliced
- 1 stalk celery, diced (optional)
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 2 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoon fresh dill, chopped
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
1. If using raw shrimp, bring a pot of water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and are cooked through. Prepare an ice water bath and transfer the shrimp to the ice water to cool quickly. Drain the shrimp and chop them into bite-sized pieces.
2. In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, lemon zest, fresh dill, Dijon mustard, minced garlic, salt, and pepper until smooth and creamy.
3. In a large mixing bowl, combine the chopped shrimp, diced cucumbers, sliced red onion, green onions, and celery (if using). Pour the creamy dressing over the shrimp and vegetables, and gently toss until everything is evenly coated.
4. Cover the bowl and refrigerate the Creamy Cucumber Shrimp Salad for at least 30 minutes to allow the flavors to meld together. Serve the chilled salad as a light lunch, a side dish, or an appetizer.
Notes
This salad is highly customizable; you can add other crunchy vegetables or proteins like chicken or tuna. For a healthier dressing option, consider using Greek yogurt instead of mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg