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Cold Shrimp and Cucumber Salad

Chill Out with This Refreshing Cold Shrimp and Cucumber Salad

This Cold Shrimp and Cucumber Salad is a quick and easy dish perfect for hot summer days, featuring shrimp, crunchy cucumbers, and a creamy dressing.
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Prep Time 15 minutes
Cook Time 3 minutes
Chilling Time 30 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 pound Raw Large Shrimp Fresh or frozen, thawed
  • 1 large English Cucumber Thinly sliced
  • 1 stalk Celery Finely chopped
For the Creamy Dressing
  • 1/2 cup Mayonnaise Can substitute with Greek yogurt
  • 1/4 cup Sour Cream Can use more yogurt if needed
  • 2 tablespoons Fresh Chives Can substitute with green onions
  • 2 tablespoons Fresh Dill Fresh is best
  • 1 tablespoon Lemon Juice Fresh squeezed preferred
  • 1 teaspoon Dijon Mustard Optional
  • to taste teaspoon Salt
  • to taste teaspoon Black Pepper Fresh-ground is recommended

Equipment

  • Large pot
  • colander
  • Mixing Bowl
  • Whisk or spatula
  • Plastic wrap or lid

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil. Carefully add shrimp, cooking for about 1.5 minutes if thawed or 3 minutes if frozen. Drain and chill in the refrigerator.
  2. In a mixing bowl, combine celery, mayonnaise, sour cream, and chives. Add dill, lemon juice, mustard, salt, and pepper. Mix until smooth.
  3. Add chilled shrimp to the mixing bowl along with the sliced cucumber. Gently fold everything together until coated.
  4. Cover the bowl and refrigerate for at least 30 minutes to meld flavors.
  5. Stir gently before serving. Serve chilled or as a filling for a sandwich.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 10gProtein: 20gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 150mgSodium: 500mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Consume within two days and avoid freezing for best texture. Use fresh herbs for better flavor.

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