Cucumber Shrimp Salad

Chilled cucumber shrimp salad is perfect for summer! Just toss cold shrimp and sliced cucumber with a creamy, lemony dressing and fresh herbs.

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Prep Time 15

Total Time 15

Course salmon and seafood

Cuisine American

Servings servings

Calories 250 kcal

Equipment

large serving bowl
smaller bowl
whisk

Ingredients

Seafood and Vegetables

2 pounds cooked shrimp, chilled peeled, tails off
2 cups sliced cucumber sliced ¼ to ½ inch thick, Persian cucumbers recommended

Dressing

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 additions celery and/or red onion

Instructions

In a large serving bowl, combine shrimp and cucumber.
In a smaller bowl, whisk together mayo, sour cream, dijon, lemon juice and dill or chives.
Pour the dressing over the shrimp and cucumber and mix well.
Add salt and pepper to taste.
Serve chilled.

Notes

This shrimp salad tastes best if eaten within 3 days. Keep in a covered container in the refrigerator. If transporting this salad to a picnic, carry it in a cooler with ice or ice packs.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 8gProtein: 22gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 150mgSodium: 400mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Keyword creamy dressing, Cucumber Shrimp Salad, fresh herbs, salad, shrimp, summer

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