Description
A refreshing and easy-to-make shrimp salad featuring chilled cooked shrimp mixed with crisp cucumbers and dressed in a creamy lemon-dill mayo and sour cream dressing. Perfect for a light lunch or a quick summer meal.
Ingredients
Main Ingredients
- 2 pounds cooked shrimp, chilled (peeled, tails off)
- 2 cups sliced cucumber (Persian cucumbers preferred, 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
Optional Ingredients
- Celery (chopped, to taste)
- Red onion (chopped, to taste)
Instructions
- Combine shrimp and cucumber: In a large serving bowl, add the chilled cooked shrimp and the sliced cucumbers, tossing them gently to mix evenly.
- Prepare the dressing: In a smaller bowl, whisk together the mayonnaise, sour cream, Dijon mustard, fresh lemon juice, and chopped dill or chives until smooth and well combined.
- Mix dressing with shrimp and cucumber: Pour the prepared dressing over the shrimp and cucumber mixture. Toss gently but thoroughly to ensure the dressing coats every piece evenly.
- Season to taste: Add salt and freshly ground black pepper according to your taste preference and mix again lightly.
- Serve chilled: Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve cold for a fresh and flavorful experience.
Notes
- This salad can be customized by adding chopped celery or red onion for extra crunch and flavor.
- Use Persian cucumbers for a less bitter and more tender cucumber slice.
- Refrigerate the salad for at least 30 minutes before serving for best flavor.
- Cooked shrimp can be boiled, steamed, or store-bought pre-cooked chilled shrimp works well.
- To reduce calories, substitute mayonnaise with Greek yogurt if desired.
- Great as a light lunch or served as an appetizer.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American