Cucumber Shrimp Salad
This refreshing Cucumber Shrimp Salad combines tender shrimp with creamy dressing, crisp English cucumbers, and vibrant green onions for a light, satisfying dish perfect for warm days.
Servings: 4 servings
Calories: 295kcal
Ingredients
For the Salad
- 2 pounds shrimp, peeled and deveined Look for fresh varieties to enhance flavor.
- 1 piece English cucumber Choose one that’s firm and crisp.
- 3 pieces green onions Thinly sliced.
For the Dressing
- 1/3 cup mayonnaise Provides richness.
- 1/3 cup sour cream Adds tangy lightness.
- 1 piece lime, zest and juice For brightness.
- 2 tablespoons fresh dill, chopped Gives an aromatic note.
- 1 tablespoon Dijon mustard Adds mild spiciness.
- 1 clove garlic, minced For aromatic punch.
- 1/4 teaspoon kosher salt Enhances flavors.
- to taste freshly ground black pepper For a gentle kick.
Instructions
Prepare the Dressing
- In a medium bowl, whisk together the mayonnaise and sour cream until smooth. Incorporate lime zest, lime juice, dill, Dijon mustard, minced garlic, kosher salt, and black pepper. Cover and refrigerate.
Cook the Shrimp
- Bring a pot of water to a rolling boil. Add shrimp and cook for 2–3 minutes until pink and opaque. Transfer shrimp to an ice water bath.
Cool & Chop the Shrimp
- Once cooled, drain and chop shrimp into bite-sized pieces.
Assemble the Salad
- In a large bowl, combine shrimp, diced cucumber, and sliced green onions. Drizzle with the chilled dressing and stir to coat evenly.
Serve & Enjoy
- Chill the salad for at least 15 minutes before serving. Scoop into bowls, garnish with more dill if desired, and enjoy.
Notes
For a sweeter touch, add cherry tomatoes. Optional extras include avocado for creaminess or bell peppers for added crunch. Use pre-cooked shrimp to save time.