Description
A refreshing and creamy cucumber shrimp salad combining tender cooked shrimp with crisp cucumbers and tangy red onion, all tossed in a dill-infused sour cream and mayonnaise dressing. Perfect for a quick, no-cook meal or appetizer, chilled to enhance its bright flavors.
Ingredients
Scale
Seafood and Vegetables
- 1 pound cooked shrimp, peeled and deveined
- 2 large cucumbers, thinly sliced
- 1/4 red onion, thinly sliced
Dressing
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- Combine Ingredients: In a large bowl, place the cooked shrimp, thinly sliced cucumbers, and red onion, mixing gently to combine the base of the salad.
- Prepare Dressing: In a separate small bowl, whisk together the sour cream, mayonnaise, chopped dill, lemon juice, lemon zest, garlic powder, salt, and black pepper until the dressing is smooth and well blended.
- Toss Salad: Pour the dressing over the shrimp and vegetable mixture and carefully toss everything together to evenly coat the ingredients with the creamy dressing.
- Chill: Cover the bowl with plastic wrap or a lid, and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.
- Serve: Serve the salad chilled, either on its own, with crusty bread, or on lettuce leaves for a lighter, low-carb option.
Notes
- Substitute sour cream and mayonnaise with Greek yogurt for a lighter, tangier version.
- Pairs well with crusty bread or can be served on lettuce leaves to keep it low-carb.
- Ensure shrimp is properly peeled and deveined for the best texture and flavor.
- Chilling the salad improves the melding of flavors, so don’t skip the refrigeration step.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 165 mg
