Description
This refreshing Creamy Cucumber Shrimp Salad combines tender cooked shrimp with crisp cucumber and red onion, all enveloped in a tangy, dill-infused creamy dressing. Perfect for hot summer days, this light and flavorful salad can be enjoyed as a lunch, appetizer, or side dish. It’s gluten-free, pescatarian-friendly, and ready in just 15 minutes plus chilling time.
Ingredients
Scale
Seafood and Vegetables
- 1 pound cooked shrimp, peeled and deveined
- 1 large English cucumber, thinly sliced
- 1/2 small red onion, thinly sliced
Dressing
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Combine Shrimp and Vegetables: In a large bowl, add the cooked shrimp, thinly sliced cucumber, and red onion. Gently mix them together to evenly distribute the ingredients.
- Prepare the Dressing: In a separate small bowl, whisk together the sour cream, mayonnaise, chopped dill, lemon juice, Dijon mustard, salt, and pepper until you achieve a smooth, creamy dressing.
- Toss Salad with Dressing: Pour the prepared dressing over the shrimp and vegetable mixture. Gently toss to coat all the ingredients evenly, ensuring every bite is flavorful.
- Refrigerate to Meld Flavors: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This chilling time allows the flavors to blend beautifully and the salad to become nicely chilled.
- Serve Chilled: After chilling, serve the salad cold as a light lunch, appetizer, or side dish. Enjoy its creamy texture and refreshing taste.
Notes
- For added crunch, stir in diced celery just before serving.
- Substitute Greek yogurt for sour cream for a lighter, tangier version.
- Use pre-cooked cocktail shrimp to save preparation time.
