Go Back
–+ servings
Cucumber Shrimp Salad

Cucumber Shrimp Salad: Refresh Your Summer with Easy Flavor

This Cucumber Shrimp Salad is a light and refreshing dish perfect for summer picnics and gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 pound peeled and cooked shrimp Ideally labeled '21/30' for bite-sized pieces.
  • 2 units Persian cucumbers Sliced for the salad.
For the Creamy Dressing
  • ½ cup mayonnaise Main component for creaminess.
  • ¼ cup sour cream Enhances tanginess.
  • 1 tablespoon Dijon mustard Adds depth and subtle spice.
  • 1 unit lemon Juiced for freshness.
  • 2 tablespoons fresh dill Chopped; adds herbal note.
  • optional unit chives Offers mild onion flavor.

Equipment

  • Mixing Bowl
  • large bowl
  • Spatula
  • Whisk

Method
 

Step-By-Step Instructions
  1. In a medium mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, and lemon juice. Add chopped dill and optional chives, mixing until smooth.
  2. In a large bowl, combine chilled shrimp and sliced cucumbers, tossing them gently.
  3. Pour the dressing over the shrimp and cucumber mixture. Fold gently until well-coated.
  4. Cover and chill in the refrigerator for at least 15 minutes.
  5. Serve in individual bowls or on a chilled platter, garnishing with fresh herbs or lemon wedges.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 6gProtein: 20gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 150mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

This salad keeps well in the fridge for a few days, making it an excellent choice for quick lunches.

Tried this recipe?

Let us know how it was!