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–+ servings
Cucumber Shrimp Salad

Cucumber Shrimp Salad: Refreshingly Light Summer Delight

Enjoy a vibrant Cucumber Shrimp Salad with zesty lime dressing, perfect for light summer meals.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 pound shrimp frozen shrimp can be used if thawed completely before cooking
  • 2 medium cucumbers use English cucumbers for less bitterness
  • 3 stalks green onion chives can be used as a milder alternative
For the Creamy Lime Dressing
  • 1/2 cup mayonnaise Greek yogurt can replace mayo for a lighter option
  • 1/4 cup sour cream more Greek yogurt can be substituted for lower fat content
  • 1 tablespoon lime zest substitute with a splash of lemon juice if necessary
  • 2 tablespoons lime juice substitute with a splash of lemon juice if necessary
  • 1 tablespoon dill fresh parsley or cilantro can replace dill if preferred
  • 1 teaspoon mustard use Dijon mustard for a more pronounced flavor
  • 1 clove garlic garlic powder can stand in if fresh garlic isn't available
  • to taste salt adjust to taste
  • to taste pepper adjust to taste

Equipment

  • Medium Bowl
  • Large bowl
  • pot
  • Slotted spoon
  • Mixing Bowl

Method
 

Preparation
  1. In a medium bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, dill, mustard, minced garlic, salt, and pepper until smooth and well combined. Cover and chill the dressing.
  2. Fill a medium pot with water and bring it to a rolling boil. Add shrimp and cook for 2-3 minutes until pink and opaque. Be careful not to overcook.
  3. Prepare an ice water bath in a large bowl. Transfer cooked shrimp to the ice bath and chill for about 3 minutes. Drain and chop shrimp into bite-sized pieces.
  4. In a large mixing bowl, add chopped shrimp, diced cucumbers, and sliced green onions. Toss gently to combine.
  5. Pour the chilled dressing over the salad mixture. Fold gently to coat shrimp and cucumbers. Serve in a vibrant, inviting manner.
  6. For the best flavors, chill the salad for at least 15 minutes before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 8gProtein: 18gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 350mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

You can store leftover Cucumber Shrimp Salad in an airtight container for up to 2 days in the fridge. Freezing isn't recommended as it may alter textures.

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