Creamy Cucumber Shrimp Salad
A delightful salad combining fresh shrimp and crisp cucumbers in a creamy dressing, perfect for summer gatherings or light lunches.
Ingredients
Main Protein
- 1 pound shrimp, peeled and deveined Use fresh shrimp for the best flavor and texture.
Aromatics & Vegetables
- 2 cups diced cucumbers Crisp cucumbers add a refreshing crunch.
Liquids/Dairy
- 1/2 cup mayonnaise Can substitute with Greek yogurt for a lighter version.
- 1/4 cup sour cream For a dairy-free option, use avocado or vegan mayo.
- 1 tablespoon lemon juice Adds brightness to balance the creaminess.
Seasoning/Spice Blend
- 1 tablespoon fresh dill, chopped Fresh herbs are preferable to dried for vibrant flavors.
- salt and pepper to taste
Instructions
Preparation
- Start by boiling water in a medium pot. Add the shrimp and cook for about 3-5 minutes until they are pink and opaque. Remove them from heat and let them cool.
Creating the Dressing
- In a large bowl, mix together the mayonnaise, sour cream, lemon juice, dill, salt, and pepper. Stir until well combined.
Combining Ingredients
- Once the shrimp are cool, chop them into bite-sized pieces. Add the cooled shrimp and diced cucumbers into the mixing bowl with the dressing.
Final Mixing
- Gently fold the ingredients together until everything is well coated with the dressing.
Chill the Salad
- Cover the bowl and chill the salad in the refrigerator for at least 15 minutes.
Serving
- Once chilled, give the salad a quick stir and serve it in a beautiful bowl or on a platter.
Notes
For enhanced flavor, add a splash of hot sauce or a sprinkle of cayenne pepper. Customize it with additional vegetables like bell peppers or avocado for extra texture.