Refreshing Creamy Cucumber Shrimp Salad Recipe for Summer
This Creamy Cucumber Shrimp Salad is the perfect light and refreshing dish for summer, combining succulent shrimp with crisp cucumber and a dreamy herby dressing. It’s quick to prepare and ideal for a speedy lunch or elegant dinner.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
- Medium to large cooked, peeled, and deveined shrimp
- English cucumbers or Persian cucumbers
- Full-fat mayonnaise or plain Greek yogurt (full-fat or 2%)
- Fresh dill
- Fresh lemon juice
- Salt
- Freshly ground black pepper
- Red onion
- Celery
Instructions
- Prepare the shrimp: Rinse cooked shrimp under cold water and pat dry. Chop into bite-sized pieces. If using raw shrimp, boil in salted water for 2-3 minutes until pink and opaque, then chill and chop.
- Chop your veggies: Wash and dice the cucumber, mince the red onion, and finely dice the celery.
- Whisk the creamy dressing: In a bowl, combine mayonnaise or Greek yogurt, chopped dill, lemon juice, salt, and pepper. Whisk until smooth and adjust seasoning.
- Combine everything gently: Add shrimp, cucumber, onion, and celery to the dressing. Fold gently to coat without mashing.
- Chill for optimal flavor: Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve and enjoy: Stir before serving and enjoy in lettuce cups, as a sandwich filling, or on crackers.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 150 mg
Keywords: Be gentle when mixing to avoid breaking the shrimp and cucumber. Always taste and adjust seasoning before serving. For a less watery salad, lightly salt the diced cucumber and drain excess water before mixing.