Nothing says summer quite like a refreshing and zesty salad, and our Cucumber Shrimp Salad is just the ticket to make your taste buds sing! This recipe has become a staple in our household, especially during those hot, lazy afternoons when the last thing you want is a heavy meal. My love for this salad began during a beach vacation with my family on the Outer Banks of North Carolina. We stumbled upon a charming little seaside café where this dish was the highlight of our lunch. The combination of cool, crisp cucumbers and succulent shrimp, all enveloped in a creamy, tangy dressing, was simply unforgettable.
Since then, I’ve been perfecting my version of this salad, adding a few personal tweaks along the way. What I love most about this recipe is its versatility. While the base ingredients of shrimp and cucumber are non-negotiable for me, I often experiment with add-ins like crunchy celery and sharp red onion for an extra burst of flavor and texture. The dressing, a harmonious blend of mayonnaise, sour cream, Dijon mustard, and fresh lemon juice, is where the magic happens. Don’t skimp on the fresh dill or chives, as they bring a wonderful herby freshness that ties the whole dish together.
Whether you’re hosting a backyard barbecue, packing a picnic, or just looking for a quick and delicious meal, this Cucumber Shrimp Salad is sure to impress. It’s light, satisfying, and incredibly easy to make—perfect for any occasion. Trust me, one bite of this salad, and you’ll be transported to a sunny beach, with the ocean breeze in your hair and a delightful meal at your fingertips.
How to Prepare Cucumber Shrimp Salad
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Ingredients List:
- 2 pounds cooked shrimp, chilled (peeled, tails off)
- 2 cups sliced cucumber (sliced ¼ to ½ inch thick)
- 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 and/or red onion
Directions:
In a large serving bowl, combine the shrimp and cucumber slices.
In a smaller bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, and chopped dill or chives until well blended.
Pour the dressing over the shrimp and cucumber, stirring gently to coat everything evenly.
Season with salt and pepper to taste.
Serve the salad chilled.
FAQs:
What type of shrimp should be used for Cucumber Shrimp Salad?
For the best results, use cooked shrimp that have been chilled and peeled with the tails off. This will save you preparation time and ensure the shrimp are ready to mix into the salad. Typically, medium to large shrimp work well in this recipe.
Can I use a different type of cucumber in the salad?
Yes, while Persian cucumbers are recommended for their crisp texture and small seeds, you can also use English cucumbers or regular cucumbers. Just make sure to slice them to a thickness of ¼ to ½ inch to maintain the right texture in the salad.
Is there a substitute for mayonnaise and sour cream in the dressing?
If you prefer a lighter option, you can substitute Greek yogurt for the mayonnaise and sour cream. This will still provide a creamy texture while reducing the calorie content. Additionally, Greek yogurt adds a bit of tanginess to the dressing.
What are some optional ingredients that can enhance the salad?
You can add finely chopped celery or red onion to the salad for extra crunch and flavor. These optional ingredients can provide additional texture and a slight bite to complement the shrimp and cucumber. Adjust the amount based on your preference.
How long can I store the Cucumber Shrimp Salad in the refrigerator?
The Cucumber Shrimp Salad can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh, as the cucumbers may lose their crispness over time. Always ensure the salad is properly chilled before serving.
Cucumber Shrimp Salad
Ingredients
- 2 pounds cooked shrimp chilled (peeled, tails off)
- 2 cups sliced cucumber Persian cucumbers, ¼ to ½ inch thick
- 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
- Celery and/or red onion Optional
Instructions
- In a large bowl, combine the chilled shrimp and sliced cucumber.
- In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, and chopped dill or chives until smooth.
- Pour the dressing over the shrimp and cucumber, mixing until everything is well-coated.
- Season with salt and pepper to taste.
- Serve the salad chilled.
