Description

This Creamy Cucumber Shrimp Salad is a refreshing and protein-packed dish that’s perfect for warm weather. Featuring tender shrimp tossed with crisp cucumbers and a tangy, herb-laced creamy dressing, it’s both light and satisfying. Serve it as a main-course for lunch or a hearty side at gatherings—ready in minutes, with bold flavors and delightful crunch.

Ingredients

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For the Salad

1 lb (450g) cooked shrimp, peeled and deveined
2 large cucumbers, thinly sliced
1/4 small red onion, thinly sliced
1/4 cup fresh dill, chopped

For the Creamy Dressing

1/3 cup mayonnaise
2 tablespoons sour cream
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt (more to taste)
1/4 teaspoon black pepper

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Instructions

Prepare the Ingredients: Peel and devein the shrimp if not already done. Thinly slice the cucumbers and red onion, and chop the fresh dill. Set aside.
Make the Creamy Dressing: In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until smooth and well combined.
Assemble the Salad: In a large mixing bowl, combine the shrimp, sliced cucumbers, red onion, and dill. Pour the creamy dressing over the top.
Toss to Combine: Gently toss the salad with a large spoon or spatula until all the ingredients are evenly coated with the dressing. Adjust salt and pepper to taste if needed.
Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with extra dill if desired.

Notes

Use pre-cooked, peeled, and deveined shrimp to save time.
For extra flavor, add a squeeze of fresh lemon juice or a pinch of smoked paprika before serving.
This salad can be made up to a day ahead and stored covered in the refrigerator.
Swap fresh dill with chopped parsley or chives for a different herbal note.
For a lighter version, use Greek yogurt in place of sour cream or mayonnaise.

Nutrition

Serving Size: about 1 cup
Calories: 210
Sugar: 3g
Sodium: 720mg
Fat: 11g
Saturated Fat: 2.5g
Unsaturated Fat: 7.5g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 25g
Cholesterol: 150mg