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Delicious shrimp cucumber salad with fresh herbs and creamy dressing.

Creamy Shrimp and Cucumber Salad

A refreshing and filling salad featuring juicy shrimp, crisp cucumber, and a creamy dressing, perfect for hot days.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Seafood
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 pound medium to large shrimp, peeled and deveined Cooked or raw, pat dry before mixing.
  • 2 large English cucumbers Freshest available, peeled partially or completely based on preference.
For the dressing
  • 1/2 cup mayonnaise Use a good quality mayo.
  • 1/2 cup sour cream or Greek yogurt Greek yogurt preferred for a fresher taste.
  • 2 tablespoons lemon juice Freshly squeezed is best.
  • 1 teaspoon Dijon mustard For subtle zip.
  • 1 clove garlic, minced Or a pinch of garlic powder.
  • 1 tablespoon dill, fresh or dried Fresh preferred for best flavor.
  • to taste salt and black pepper Adjust based on preference.

Method
 

Preparation
  1. Lightly salt the chopped cucumbers and let them sit for 10 to 15 minutes to draw out moisture.
  2. Drain the cucumbers and pat them dry with paper towels.
  3. If using raw shrimp, cook until just opaque, about 3-5 minutes. Allow to cool and pat dry.
Dressing preparation
  1. In a bowl, mix mayonnaise, sour cream (or Greek yogurt), lemon juice, Dijon mustard, garlic, and dill.
  2. Taste and adjust seasoning with salt and pepper.
Assembly
  1. In a large bowl, combine shrimp and cucumbers.
  2. Add the dressing and toss until everything is well coated.

Notes

Keep the salad cold by serving it over a bowl of ice. Serve with crackers, in lettuce cups, or as a side dish. This salad is best when enjoyed the same day.