Cucumber Shrimp Salad
This quick and light Cucumber Shrimp Salad combines fresh ingredients and a creamy dressing, making it perfect for lunch or as a side dish on warm days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 pounds of shrimp, with shells removed and deveined
- 1 English cucumber, diced into small pieces
- 3 green onions, sliced thinly
- ⅓ cup of mayonnaise
- ⅓ cup of sour cream
- 1 large lime, zested and juiced (approximately 2 teaspoons of zest and 2 tablespoons of juice)
- 2 tablespoons of fresh dill, chopped
- 1 tablespoon of Dijon mustard
- 1 clove of garlic, minced
- ¼ teaspoon of kosher salt
Instructions
- Clean shrimp, devein, and quickly boil until they turn pink. Rinse under cold water.
- Thinly slice cucumber for a crisp texture.
- Whisk mayonnaise, sour cream, lime zest, lime juice, dill, mustard, garlic, and salt for a tangy mix.
- Combine shrimp, cucumbers, and dressing in a bowl; gently toss.
- Refrigerate for at least 30 minutes to enhance flavors.
Notes
Do not overcook the shrimp and keep cucumber cool until serving for added crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 160mg
Keywords: shrimp salad, cucumber salad, summer recipe, healthy salad, easy salad
Find it online: https://yourfavoriterecipes.com/cucumber-shrimp-salad/