Cucumber Shrimp Salad
This creamy, refreshing, and satisfying Cucumber Shrimp Salad is prepared with simple ingredients in just 20 minutes.
Servings 4
Ingredients
- 1 pound medium shrimp in their shells (heads off) peeled and de-veined
- ⅓ cup mayonnaise
- ¼ cup sour cream
- 2 teaspoons lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh dill
- 1 cup sliced English cucumber sliced into rounds, then in half in the shape of half-moons
- ⅓ cup chopped red onion
- ⅓ cup chopped celery
Instructions
- Prepare the dressing by stirring together mayonnaise, sour cream, lemon juice, garlic powder, salt, pepper, and dill in a medium bowl. Cover and refrigerate.
- Fill a medium pot about ⅔ full of water and bring to a boil. Add the shrimp and cook for 2 to 3 minutes, or until the shrimp are pink and opaque (do not overcook).
- While the shrimp are cooking, prepare a large bowl of ice water.
- Once the shrimp have cooked, drain in a colander and transfer to the bowl of ice water. Allow the shrimp to completely cool (about 2 to 3 minutes). Remove with a slotted spoon and place on a plate or cutting board. Pat the shrimp dry with paper towels.
- Add the cooked shrimp, cucumber, red onion, and celery to the bowl of the prepared dressing. Stir to coat evenly. Serve immediately or cover with plastic wrap and refrigerate for 30 minutes to 1 hour.
Notes
- This recipe yields approximately 4 ¼ cups of salad.
- I let this rest in the fridge for 30 minutes to an hour (in an airtight container) before serving to allow the flavors to meld. If it sits any longer, the cucumbers release liquid, and the dressing becomes watery (and the cucumbers get soggy). This salad is best when served within a few hours of refrigeration.