Description
This Creamy Cucumber Shrimp Salad combines tender cooked shrimp with fresh cucumber, red onion, and dill in a luscious sour cream and mayonnaise dressing. Perfectly chilled, this light, refreshing salad makes a delicious appetizer, side dish, or light lunch, especially during warm weather.
Ingredients
Scale
Shrimp Salad
- 1 pound cooked shrimp, peeled and deveined (medium size, tail-off)
- 1 large English cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh dill, chopped
Dressing
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Combine the salad ingredients: In a large bowl, add the cooked shrimp, sliced cucumber, thinly sliced red onion, and chopped fresh dill. Mix gently to distribute the ingredients evenly.
- Prepare the dressing: In a separate small bowl, whisk together the sour cream, mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until the mixture is smooth and creamy.
- Toss salad with dressing: Pour the dressing over the shrimp and vegetable mixture. Gently toss until all ingredients are well coated with the dressing.
- Chill before serving: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld beautifully.
- Serve: Serve the salad chilled as a light lunch, appetizer, or side dish. Enjoy within 24 hours for optimal freshness.
Notes
- Use small or medium shrimp for the best texture in salads.
- For a tangier and lighter version, substitute sour cream with Greek yogurt.
- For the freshest taste and texture, consume the salad within 24 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American
