Cucumber Shrimp Salad
Cucumber Shrimp Salad is a light and refreshing dish that’s perfect for warm weather gatherings or as a quick weeknight meal. This vibrant salad combines tender shrimp, crunchy English cucumbers, and zesty dressing, creating a harmonious blend of flavors that’s both satisfying and nutritious. Whether served as an appetizer at your next dinner party or enjoyed as a healthy lunch option, this shrimp salad is versatile enough to suit any occasion. Plus, with its low-carb profile and high protein content, it’s a delightful choice for health-conscious eaters.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 pounds shrimp (peeled and deveined)
- 1 English cucumber (small diced)
- 3 green onions (thinly sliced)
- â…“ cup mayonnaise
- â…“ cup sour cream
- Juice and zest of 1 large lime
- 2 tablespoons fresh dill (chopped)
- 1 tablespoon Dijon mustard
- 1 minced garlic clove
- ¼ teaspoon kosher salt
Instructions
- In a mixing bowl, whisk together mayonnaise, sour cream, lime juice and zest, dill, mustard, garlic, salt, and pepper. Chill the dressing while you prepare the shrimp.
- Bring a large pot of water to boil and cook the shrimp for 2-3 minutes until they turn pink.
- Prepare an ice water bath. Transfer cooked shrimp to the ice bath to cool for about 3 minutes.
- Drain the shrimp in a colander and chop into bite-sized pieces.
- In a mixing bowl, combine chopped shrimp, diced cucumber, green onions, and chilled dressing. Mix gently until well-coated.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 225mg
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