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Cold Shrimp and Cucumber Salad

Refreshing Cold Shrimp and Cucumber Salad for Summer Bliss

This Cold Shrimp and Cucumber Salad is a refreshing dish, perfect for hot summer days, combining shrimp with crisp cucumbers in a creamy dressing.
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Prep Time 15 minutes
Cook Time 3 minutes
Chill Time 30 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 pound raw large shrimp (peeled, deveined, tails off) Fresh or properly thawed shrimp provide a delightful bite and protein.
  • 1 count English cucumber (thinly sliced) Adds a satisfying crunch and lightness; ensure thin slices for balance with the shrimp.
  • 2 stalks celery (finely chopped) Contributes to the salad's texture; bell peppers can be a great substitute for a different twist.
For the Dressing
  • ½ cup mayonnaise The creamy base of the dressing; choose plain Greek yogurt for a lighter version.
  • ⅓ cup sour cream Adds a tangy richness; can be substituted with additional yogurt.
  • 2 tablespoons fresh chives (chopped) Provides a mild onion flavor; green onions can work as a substitute.
  • 2 tablespoons fresh dill (chopped) Essential for its aromatic and fresh note.
  • 1 tablespoon fresh lemon juice Brightens the flavors and balances the creaminess.
  • 1 teaspoon Dijon mustard Adds depth and tang to the dressing.
  • ½ teaspoon salt (plus more for boiling water) Enhances all the delicious flavors; adjust according to taste.
  • ¼ teaspoon freshly ground black pepper Introduces a mild heat; increase for spiciness.

Equipment

  • large pot
  • Mixing bowl
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Cook the shrimp by bringing a large pot of salted water to a rolling boil. Add the raw shrimp and cook for 1.5 to 3 minutes until pink and opaque. Drain and cool in ice water.
  2. Prepare the dressing by combining finely chopped celery, mayonnaise, sour cream, chopped chives, dill, lemon juice, mustard, salt, and pepper in a large mixing bowl. Whisk until smooth.
  3. Once cooled, drain the shrimp and add them to the dressing. Then add thinly sliced cucumber. Gently fold together to coat everything evenly.
  4. Chill covered in the refrigerator for at least 30 minutes to allow flavors to meld.
  5. Serve chilled, stirring gently before serving. Enjoy on mixed greens or as a sandwich filling.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Ensure shrimp are fully cooled before mixing with dressing and store leftovers in an airtight container in the fridge for up to two days.

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