Description
A refreshing and creamy cucumber shrimp salad perfect for summer picnics and gatherings.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 large cucumber, diced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- 1 green onion, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large pot, bring salted water to a boil.
- Gently add the shrimp into the boiling water, cooking until they turn pink and opaque, about 2 to 3 minutes.
- Immediately transfer the shrimp to an ice bath to cool them down quickly.
- Once cooled, drain the shrimp and pat dry with a paper towel. If they are large, chop them into bite-sized pieces.
- In a large bowl, whisk together the mayonnaise, sour cream, lemon juice, and Dijon mustard until smooth.
- Stir in the chopped dill, sliced green onion, salt, and black pepper into the creamy dressing.
- Add the cooled shrimp and diced cucumber to the bowl, gently tossing until evenly coated.
- Cover the bowl and chill in the refrigerator for at least 15 minutes before serving.
Notes
For best flavor, chill the salad before serving; customize with herbs or spices as desired.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 150mg
Keywords: salad, shrimp, cucumber, summer, creamy, picnic