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Creamy Cucumber Shrimp Salad

A refreshing salad featuring succulent shrimp and crunchy cucumbers in a creamy dressing, perfect for summer gatherings or quick meals.
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Prep Time 10 minutes
Cook Time 3 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Appetizer, Lunch, Salad
Cuisine: American, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined Fresh or frozen, thawed
  • 2 large cucumbers, diced Use fresh cucumbers
Dressing Ingredients
  • 1/2 cup mayonnaise Can use vegan mayo for a vegan option
  • 1 tablespoon lemon juice Freshly squeezed for best flavor
  • 2 tablespoons fresh dill, chopped Can be substituted with parsley or chives if desired
  • Salt and pepper to taste Adjust based on preference

Method
 

Cooking the Shrimp
  1. In a pot of boiling water, cook the shrimp until they turn pink, about 2-3 minutes.
  2. Drain the shrimp and let them cool.
Preparing the Salad
  1. In a large bowl, combine the diced cucumbers and cooked shrimp.
  2. In a separate bowl, mix together the mayonnaise, lemon juice, dill, salt, and pepper.
  3. Pour the dressing over the cucumber and shrimp mixture, and toss to coat.
Chilling
  1. Chill the salad in the refrigerator for at least 30 minutes before serving.

Notes

Serve in a chilled bowl for added elegance. Best enjoyed with crackers or fresh bread. The flavors meld beautifully when chilled.