Description
This creamy cucumber shrimp salad is a refreshing and light no-cook seafood dish perfect for summer. Combining tender cooked shrimp with crisp cucumber, red onion, and fresh dill, all tossed in a tangy and creamy dressing made from sour cream, mayonnaise, lemon juice, and Dijon mustard. It’s quick to prepare, served chilled, and ideal for a healthy lunch or appetizer.
Ingredients
Scale
Seafood and Vegetables
- 1 pound cooked shrimp, peeled and deveined, tails removed and chopped
- 1 large cucumber, thinly sliced or halved into moons
- 1/2 red onion, finely sliced
- 1/4 cup fresh dill, chopped
Dressing
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- salt and black pepper to taste
Instructions
- Prepare the dressing: In a large mixing bowl, combine the sour cream, mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and black pepper. Stir until smooth and well blended.
- Add shrimp and vegetables: Add the chopped shrimp, cucumber slices, red onion, and fresh dill to the bowl.
- Toss salad: Gently toss all ingredients until everything is evenly coated with the creamy dressing.
- Season to taste: Taste the salad and adjust seasoning with additional salt or pepper if needed.
- Chill before serving: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Serve the salad chilled as a light meal or appetizer.
Notes
- Substitute Greek yogurt for sour cream to make a lighter version.
- Add chopped avocado or cherry tomatoes for extra flavor and texture.
- This salad is best served cold and can be made a few hours in advance.
