Description
Cool summer nights welcome this creamy cucumber shrimp salad with zesty Mediterranean flair. Fresh shrimp nestled among crisp cucumbers and herbed dressing make delightful bites perfect for light dining you’ll savor with each refreshing forkful.
Ingredients
Scale
Protein:
- 1 pound (454 grams) cooked shrimp, peeled and deveined
Vegetables:
- 2 cucumbers, thinly sliced
Dressing and Seasoning:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- Salt to taste
- Pepper to taste
Instructions
- Gently combine chilled, cooked shrimp with crisp, thinly sliced cucumbers in a spacious mixing vessel.
- Craft a luxurious dressing by whisking together tangy mayonnaise, velvety sour cream, fragrant fresh dill, zesty lemon juice, and a delicate blend of seasoning.
- Drizzle the creamy dressing over the seafood and vegetable mixture, carefully folding to ensure every morsel is generously coated.
- Refrigerate the salad for approximately 30 minutes, allowing the flavors to meld and intensify, creating a refreshing and harmonious dish.
- Before serving, give the salad a final gentle toss to redistribute the dressing and maintain the ingredients’ pristine texture.
Notes
- Opt for fresh, high-quality shrimp to ensure the best flavor and texture in your salad.
- Seed the cucumbers to prevent excess moisture and maintain a crisp, refreshing crunch.
- Use Greek yogurt as a lighter alternative to sour cream for a healthier version of the dressing.
- Chill the salad longer for more intense flavor development and better melding of ingredients.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 130 mg