Description
This Creamy Cucumber Shrimp Salad is a refreshing and easy-to-make dish perfect for warm weather. Combining tender cooked shrimp with crisp cucumber slices and a tangy, creamy dressing made from sour cream, mayonnaise, fresh dill, and lemon juice, it delivers a vibrant flavor with minimal effort. The salad is chilled before serving, allowing the flavors to meld beautifully, making it an ideal light lunch or appetizer.
Ingredients
Scale
Salad
- 1 pound cooked shrimp (peeled, deveined, and tails removed)
- 1 large cucumber (thinly sliced)
- 1/4 red onion (thinly sliced)
Dressing
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon fresh dill (chopped)
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Salad Base: In a large bowl, combine the cooked shrimp, thinly sliced cucumber, and red onion, ensuring all ingredients are evenly distributed.
- Make the Dressing: In a separate small bowl, whisk together the sour cream, mayonnaise, chopped fresh dill, lemon juice, garlic powder, salt, and pepper until the mixture is smooth and well combined.
- Toss Together: Pour the dressing over the shrimp mixture and toss gently but thoroughly to coat all ingredients evenly 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.
- Serve: After chilling, give the salad a final gentle toss and serve it cold for a refreshing dish.
Notes
- For extra flavor, add a teaspoon of Dijon mustard or a splash of white vinegar to the dressing.
- This salad is best consumed the same day to maintain a crisp texture.
- Using English cucumbers is recommended for fewer seeds and a crisper bite.
