Creamy Cucumber Shrimp Salad
A refreshing and flavorful creamy cucumber shrimp salad perfect for warm days.
Equipment
- large pot
- colander
- Baking sheet
- large bowl
Ingredients
Seafood
- 2 pounds raw large peeled and deveined shrimp (21 to 30 per pound; no need to thaw if frozen)
Vegetables
- 2 medium stalks celery finely chopped (about ⅔ cup)
- 1 medium English cucumber or 6 Persian cucumbers, thinly sliced crosswise (about 3 cups)
Condiments
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt or sour cream
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
- 2 teaspoons Dijon mustard
- ½ teaspoon kosher salt , plus more as needed
- Freshly ground to taste black pepper
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add raw shrimp and boil until pink and just opaque, about 1 ½ minutes for fresh or 3 minutes for frozen. Drain and cool under cold water for 1 minute.
- Arrange shrimp on a paper towel-lined baking sheet in a single layer and pat dry. Refrigerate while preparing the dressing.
- In a large bowl, stir together finely chopped celery, mayonnaise, Greek yogurt, chives, dill, lemon juice, Dijon mustard, and kosher salt.
- Stir in the shrimp and sliced cucumber. Taste and season with more kosher salt and freshly ground black pepper as needed.
Nutrition
Serving: 1servingCalories: 220kcalCarbohydrates: 5gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 175mgSodium: 600mgPotassium: 450mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 7mgCalcium: 120mgIron: 2mg
Tried this recipe?Let us know how it was!