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cucumber shrimp salad.
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Creamy Cucumber Shrimp Salad

A refreshing side salad or light main salad.
Course Main Course, Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 4 servings
Calories 350kcal
Author Marlynn Schotland

Equipment

  • 1 large pot

Ingredients

  • 1 pound shrimp, peeled and deveined

Dressing

  • ½ cup mayonnaise
  • ⅓ cup sour cream
  • 1 lemon, juiced and zested
  • 2 Tablespoons chopped fresh dill
  • 1 Tablespoon Dijon mustard
  • 1 garlic clove, finely minced or grated
  • ½ teaspoon kosher salt

Salad

  • 1 English cucumber or 2-3 mini cucumbers
  • 1 celery stalk, diced
  • 3 green onion stalks, thinly sliced

Instructions

  • Bring a large pot of water to a boil. Once boiling, add the shrimp and cook for 2-3 minutes, just until the color changes and the shrimp is cooked. Do not overcook the shrimp!
  • While the shrimp is cooking, prepare an ice bath in a large bowl. Drain the shrimp and immediately place into an ice bath. Allow the shrimp to sit for about 3-4 minutes, then transfer shrimp to a separate large bowl and dry with paper towels.
  • In a large bowl whisk together the dressing ingredients.
  • Add the shrimp, cucumbers, celery, green onions to the bowl and toss to coat with the dressing.
  • Refrigerate for at least 30 minutes before serving.

Notes

Makes approximately 4-6 side salad servings
Make-ahead: You can make this cucumber shrimp salad up to 24 hours ahead of time. Simply refrigerate in an airtight container until you are ready to serve. 
Storage: store in an airtight container in the refrigerator for up to 3 days. 

Nutrition

Calories: 350kcal | Carbohydrates: 7g | Protein: 25g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 206mg | Sodium: 655mg | Potassium: 514mg | Fiber: 2g | Sugar: 3g | Vitamin A: 335IU | Vitamin C: 19mg | Calcium: 124mg | Iron: 1mg