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Cucumber Shrimp Salad

Zesty Cucumber Shrimp Salad for a Light Summer Delight

A refreshing Cucumber Shrimp Salad that mixes tender shrimp with crunchy cucumbers in a light, creamy dressing. Perfect for summer gatherings!
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups cooked, chilled shrimp Opt for shrimp labeled '21/30'.
  • 1 cup sliced Persian cucumbers Provides crunch and mild flavor.
For the Dressing
  • ½ cup mayonnaise Consider using Greek yogurt for a lighter version.
  • ¼ cup sour cream Can substitute with Greek yogurt for a healthier twist.
  • 1 tablespoon Dijon mustard Yellow mustard is a suitable substitute if needed.
  • 1 lemon juice Use freshly squeezed for best flavor.
  • 1 tablespoon chopped fresh dill or chives Add for a fragrant herbal note.

Equipment

  • medium bowl
  • Large spatula
  • Airtight container

Method
 

Preparation
  1. In a medium bowl, combine mayonnaise, sour cream, Dijon mustard, and the juice of one freshly squeezed lemon. Whisk until smooth and creamy.
  2. Gently stir in chopped fresh dill or chives.
  3. Add cooked shrimp and sliced cucumbers to the dressing. Mix gently with a spatula.
  4. Transfer the salad to an airtight container and refrigerate for at least 30 minutes.
  5. Enjoy it cold as a light lunch or side dish.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 140mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Chill cooked shrimp immediately in ice water to keep it tender. Use fresh ingredients for best flavor and avoid overmixing to maintain texture.

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