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Cucumber Shrimp Salad with Dill and Lemon Recipe

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4.3 from 83 reviews

This refreshing Cucumber Shrimp Salad is a quick and easy dish perfect for warm days or light meals. Combining chilled cooked shrimp with crisp cucumber slices and a creamy dill dressing, it offers a delightful balance of flavors and textures. Ready in just 15 minutes, it's ideal for a nutritious lunch or appetizer, featuring a zesty lemon-mustard dressing that elevates the simple ingredients to a flavorful delight.

Ingredients

Main Ingredients

  • 2 pounds cooked shrimp, chilled (peeled, tails off)
  • 2 cups sliced cucumber (Persian cucumbers preferred, sliced ¼ to ½ inch thick)

Dressing

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • ¼ cup chopped fresh dill or chives
  • Salt and pepper to taste

Optional Additions

  • Celery, chopped (optional)
  • Red onion, finely chopped (optional)

Instructions

  1. Combine Shrimp and Cucumber: In a large serving bowl, add the chilled cooked shrimp and the sliced cucumbers. If using optional ingredients like celery or red onion, add them at this stage for extra crunch and flavor.
  2. Make the Dressing: In a smaller bowl, whisk together the mayonnaise, sour cream, Dijon mustard, fresh lemon juice, and chopped dill or chives until smooth and well combined. This creamy dressing will bring all the ingredients together with a fresh, tangy flavor.
  3. Mix the Salad: Pour the prepared dressing over the shrimp and cucumber mixture. Gently toss everything together until the shrimp and cucumbers are evenly coated with the dressing.
  4. Season to Taste: Add salt and freshly ground black pepper according to your preference. Mix again briefly to distribute the seasoning evenly.
  5. Chill and Serve: Refrigerate the salad for at least 10 minutes before serving to allow the flavors to meld and the dish to chill. Serve cold for a refreshing and satisfying meal or appetizer.

Notes

  • Use Persian cucumbers for their small size and mild flavor, but regular cucumbers can work if peeled and seeded.
  • For added crunch, try including chopped celery or red onion as optional ingredients.
  • This salad can be made a few hours ahead and stored covered in the refrigerator.
  • Adjust the lemon juice and Dijon mustard according to taste for more tang or spice.
  • Serve as a light lunch, side dish, or appetizer at gatherings and picnics.

Find it online: https://recipethrive.com/cucumber-shrimp-salad-with-dill-and-lemon-recipe/