Name: Creamy Cucumber Shrimp Salad
Prep time: 15 min
Cook time: PT-487323H36M54S
Total time: 18 min
Cuisine: American
Ingredients: 2 pounds raw, large peeled and deveined shrimp (21 to 30 per pound; no need to thaw if frozen); 2 medium stalks celery, finely chopped (about 2/3 cup); 1/4 cup mayonnaise; 1/4 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; 1/2 teaspoon kosher salt, plus more as needed; 1 medium English cucumber or 6 Persian cucumbers, thinly sliced crosswise (about 3 cups); Freshly ground black pepper

Description

This Creamy Cucumber Shrimp Salad is a light and refreshing dish, made with shrimp, a creamy mayo and Greek yogurt dressing, fresh cucumber, dill, and chives. It’s perfect for a quick and satisfying meal, ideal for warm days.

Ingredients

2 pounds raw, large peeled and deveined shrimp (21 to 30 per pound; no need to thaw if frozen)
2 medium stalks celery, finely chopped (about 2/3 cup)
1/4 cup mayonnaise
1/4 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
1/2 teaspoon kosher salt, plus more as needed
1 medium English cucumber or 6 Persian cucumbers, thinly sliced crosswise (about 3 cups)
Freshly ground black pepper

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Instructions

Bring a large pot of salted water to a boil. Add the raw shrimp and boil until pink and opaque, about 1 1/2 minutes for fresh shrimp or 3 minutes for frozen shrimp.
Drain the shrimp 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 preparing the dressing.
In a large bowl, stir together the chopped celery, mayonnaise, Greek yogurt (or sour cream), chopped chives, chopped dill, lemon juice, Dijon mustard, and 1/2 teaspoon kosher salt.
Add the shrimp and thinly sliced cucumber to the bowl and stir to combine.
Taste the salad and season with more kosher salt and freshly ground black pepper as needed.
Serve immediately or refrigerate for a chilled salad.

Notes

You can use sour cream instead of Greek yogurt for a slightly different flavor, but Greek yogurt provides a tangier, thicker texture.
For extra flavor, consider adding a bit of garlic powder or smoked paprika to the dressing.

Prep Time: 15 minutes
Cook Time: undefined
Category: Salad, Seafood, Light Meals
Method: Boiling, Mixing
Cuisine: American, Seafood

Nutrition

Serving Size: 1 serving
Calories: Approximately 220 kcal
Sugar: 5g
Sodium: 450mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 23g
Cholesterol: 190mg