Description
Chilled cucumber shrimp salad is perfect for summer! Just toss cold shrimp and sliced cucumber with a creamy, lemony dressing and fresh herbs.
Ingredients
Scale
- 2 pounds cooked shrimp, chilled (peeled, tails off)
- 2 cups sliced cucumber
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh dill or chives
- Salt and pepper to taste
- Optional additions: celery and/or red onion
Instructions
- Step: In a large serving bowl, combine shrimp and cucumber.
- Step: In a smaller bowl, whisk together mayo, sour cream, dijon, lemon juice and dill or chives.
- Step: Pour the dressing over the shrimp and cucumber and mix well.
- Step: Add salt and pepper to taste.
- Step: Serve chilled.
Notes
This shrimp salad tastes best if eaten within 3 days. Keep in a covered container in the refrigerator. When serving at a picnic, do not leave it out for more than 1 hour.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Seafood
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 475 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 180 mg
Keywords: cucumber shrimp salad, chilled seafood salad, summer salad, creamy shrimp salad