Description
This Creamy Cucumber Shrimp Salad is a refreshing and flavorful dish featuring tender shrimp, crisp cucumbers, and a zesty dill-infused dressing. Perfectly chilled and easy to prepare, it makes an ideal light lunch, side dish, or appetizer that combines creamy textures with fresh, bright flavors.
Ingredients
Scale
Main 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)
Dressing Ingredients
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh dill, chopped
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the shrimp: 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.
- Make the dressing: 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.
- Combine ingredients: 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.
- Chill and serve: 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, side dish, or appetizer.
Notes
- For best flavor, allow the salad to chill for at least 30 minutes before serving.
- Celery is optional but adds a nice crunch to the salad.
- If using raw shrimp, ensure they are cooked thoroughly before adding to the salad.
- This salad keeps well in the refrigerator for up to two days when stored in an airtight container.
- Adjust salt and pepper to taste to suit your preference.
