Cucumber Shrimp Salad
This fresh and creamy shrimp cucumber salad combines tender shrimp with crisp cucumbers and a tangy dressing, perfect for a quick and satisfying meal.
Ingredients
Main ingredients
- 2 pounds cooked shrimp chilled with tails off
- 2 cups sliced cucumber Persian cucumbers, sliced about 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
- to taste salt and pepper
- optional celery or red onion for crunch and bite
Instructions
Instructions
- First, grab a nice large mixing bowl. Put your mayo, sour cream, Dijon mustard, lemon juice, and chopped dill or chives in there.
- Stir it up real good so it’s smooth and creamy all over. No lumps, no fuss.
- Toss shrimp and cucumbers right into the bowl with the dressing. Gently toss so you don’t squash the shrimp but get them evenly coated.
- Add salt and pepper to taste. Taste and adjust. You might add a pinch more lemon juice or dill if you want a little pop.
- Optionally fold in chopped celery or red onion for crunch and extra flavor.
- Cover the salad and stick it in the fridge for at least 30 minutes to let flavors meld.
- Serve chilled and enjoy the fresh, tangy flavors.
Notes
Using pre-cooked shrimp saves time and keeps the salad easy and fresh. Make dressing ahead to speed up preparation.