Description
A refreshing and light salad combining succulent shrimp with crisp cucumbers in a creamy, tangy dressing, perfect for summer.
Ingredients
Scale
- 2 pounds cooked shrimp, chilled (peeled, tails removed)
- 2 cups sliced cucumber (Persian cucumbers recommended, sliced ¼ to ½ inch thick)
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- ¼ cup chopped fresh dill or chives
- Salt and pepper, to taste
- ½ cup diced celery
- ¼ cup finely chopped red onion
Instructions
- In a large mixing or serving bowl, combine the cooked shrimp and sliced cucumbers.
- In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, and herbs until creamy and smooth.
- Pour the dressing over the shrimp and cucumbers.
- Gently toss to coat all ingredients evenly.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
Allowing the salad to chill enhances the flavors. Use fresh ingredients for best results.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 220mg