Name: Cucumber Shrimp Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 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, both zested and juiced; 2 tablespoons of fresh dill, chopped; 1 tablespoon of Dijon mustard; 1 clove of garlic, minced; ¼ teaspoon of kosher salt

Why Make This Recipe

Cucumber Shrimp Salad is a light and refreshing dish perfect for warmer days. It’s quick and easy to prepare, making it a great option for lunch, dinner, or even a picnic. The combination of crisp cucumbers and succulent shrimp creates a delightful contrast in textures, while the creamy dressing adds rich flavor that appeals to many. Plus, it’s packed with protein and vegetables, making it a healthy choice!

🧰 Kitchen tools commonly used in similar recipes

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How to Make Cucumber Shrimp Salad

Ingredients:

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, both 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

Directions:

Clean the shrimp by removing the shells and deveining them. Boil the shrimp quickly until they turn pink, which takes just a couple of minutes. Then, rinse them under cold water to stop the cooking process.
Dice the cucumber into small pieces and slice the green onions thinly for a crisp texture.
In a bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, dill, Dijon mustard, minced garlic, and kosher salt to create a tangy mix.
Combine the cooked shrimp, diced cucumbers, and the dressing in a larger bowl. Gently toss until everything is evenly coated.
Refrigerate the salad for at least 30 minutes to enhance the flavors before serving.

How to Serve Cucumber Shrimp Salad

Cucumber Shrimp Salad can be served on a bed of greens for a colorful and healthy meal. It also works wonderfully as a filling for lettuce wraps or as a light topping for crackers. Garnish with extra dill or lime wedges for added freshness.

How to Store Cucumber Shrimp Salad

Store any leftover Cucumber Shrimp Salad in an airtight container in the refrigerator. It is best consumed within two days to keep the shrimp fresh and the cucumbers crisp. Before serving leftovers, give it a gentle toss as the dressing may separate.

Tips to Make Cucumber Shrimp Salad

For added crunch, consider including diced bell peppers or celery to the salad.
If you’re short on time, pre-cooked shrimp can be used, just ensure they’re chilled before mixing.
Adjust the lime juice and zest depending on your preference for a more citrusy flavor.

Variation

You can easily customize this salad by adding avocado for creaminess or using different herbs like cilantro instead of dill for a new twist. Feel free to substitute Greek yogurt for sour cream to make it lighter!

FAQs

1. Can I use frozen shrimp?
Yes, frozen shrimp can be used! Just make sure to thaw them completely and drain before cooking.

2. Is this salad gluten-free?
Yes, all the ingredients in this Cucumber Shrimp Salad are gluten-free.

3. How long does it take to make this salad?
Preparation and cooking can be done in about 30 minutes, plus an additional 30 minutes for chilling to enhance the flavors.