Creamy Cucumber Shrimp Salad
A refreshing Creamy Cucumber Shrimp Salad, perfect for a light meal or appetizer. Quick to prepare with shrimp, cucumbers, and a tangy dressing.
Equipment
- large pot
- colander
- bowl
- baking sheet
Ingredients
Seafood
- 2 pounds raw, large peeled and deveined shrimp 21 to 30 per pound; no need to thaw if frozen
Vegetables
- 2 medium stalks celery, finely chopped (about ⅔ cup)
- 1 medium English cucumber or 6 Persian cucumbers, thinly sliced crosswise (about 3 cups)
Condiments
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt or sour cream
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
- 2 teaspoons Dijon mustard
- ½ teaspoon kosher salt plus more as needed
- freshly ground black pepper
Instructions
Cooking Instructions
- Bring a large pot of salted water to a boil. Add 2 pounds raw, large peeled and deveined shrimp. Boil until the shrimp are pink and just opaque, about 1 ½ minutes for fresh or 3 minutes for frozen. Drain in a colander and run under cold water for about 1 minute to cool. Arrange on a paper towel-lined baking sheet in a single layer and pat dry. Refrigerate while you prepare the dressing.
- Stir 2 finely chopped medium celery stalks, ¼ cup mayonnaise, ¼ cup plain Greek yogurt, 2 tablespoons finely chopped fresh chives, 2 tablespoons finely chopped fresh dill, 2 tablespoons lemon juice, 2 teaspoons Dijon mustard, and ½ teaspoon kosher salt together in a large bowl.
- Stir in the shrimp and 1 thinly sliced medium English cucumber. Taste and season with more kosher salt and freshly ground black pepper as needed.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 120mgIron: 2mg
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