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–+ servings
Cucumber Shrimp Salad

Cucumber Shrimp Salad

Chilled cucumber shrimp salad is perfect for summer, combining cold shrimp, cucumber, and a creamy dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Course salmon and seafood
Cuisine American
Servings 6 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

Dressing Ingredients

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • ¼ cup chopped fresh dill or chives
  • salt to taste
  • pepper to taste
  • optional additions celery and/or red onion

Instructions
 

Preparation Steps

  • 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. If possible, keep the cooler in the shade with the lid closed. When serving, don't leave a shrimp salad with mayo dressing setting out at a picnic for more than 1 hour.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 6gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg
Keyword cold salad, creamy dressing, Cucumber Shrimp Salad, seafood salad, Shrimp Salad, Summer Salad
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