Description
This Creamy Cucumber Shrimp Salad is a refreshing and light dish that combines tender cooked shrimp with crisp cucumber and red onion, all tossed in a tangy sour cream and dill dressing. Perfect as a cool side or a light main course, it’s quick to prepare, gluten-free, and low-carb, making it ideal for a healthy lunch or dinner.
Ingredients
Scale
Shrimp Salad Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 1 large English cucumber, thinly sliced
- 1/4 cup red onion, thinly sliced
Dressing
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare the dressing: In a large bowl, whisk together sour cream, mayonnaise, lemon juice, Dijon mustard, chopped dill, salt, and black pepper until smooth and well incorporated.
- Add main ingredients: Gently fold in the cooked shrimp, thinly sliced cucumber, and red onion into the dressing, ensuring all ingredients are evenly coated without breaking the shrimp.
- Chill to meld flavors: Cover the salad and refrigerate for at least 20 minutes to allow the flavors to combine and the salad to chill thoroughly before serving.
- Serve: Serve the salad cold as a refreshing side dish or a light main course, perfect for warm days.
Notes
- For extra crunch, add chopped celery to the salad.
- Substitute Greek yogurt for sour cream to create a lighter version.
- This salad is best consumed the same day it is prepared to maintain freshness and texture.
