Description
A fresh and creamy Cucumber Shrimp Salad made with chilled shrimp, crisp Persian cucumbers, lemon, Dijon, sour cream, mayonnaise, and fresh dill or chives.
Ingredients
2 pounds cooked chilled shrimp, peeled with tails removed
2 cups sliced Persian cucumbers, cut into 1/4 to 1/2 inch slices
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
1/4 cup chopped fresh dill or chives
Salt and pepper, to taste
Optional: chopped celery or red onion
Instructions
1. Combine the chilled shrimp and sliced cucumber in a large bowl.
2. In a separate bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, and fresh herbs until smooth.
3. Pour the dressing over the shrimp mixture and toss gently until evenly coated.
4. Season with salt and pepper as needed.
5. Serve cold.
Notes
Use cooked chilled shrimp for best texture and flavor.
Persian cucumbers work well because of their small size and crisp texture.
The salad is best eaten within 3 days when refrigerated in a sealed container.
Keep the salad cold when serving outdoors and avoid leaving it unrefrigerated for more than 1 hour.
If using raw shrimp, boil gently for about 3 minutes until pink and fully cooked, then cool immediately in cold water before using.
Shrimp sized 21/30 per pound are ideal because they are easy to eat in one or two bites.
Frozen shrimp can be used if properly thawed before preparation.
Optional celery or red onion add extra crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Seafood Recipes
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving