Creamy Cucumber Shrimp Salad
A refreshing Creamy Cucumber Shrimp Salad featuring shrimp, cucumbers, and a creamy dressing.
Equipment
- large pot
- colander
- bowl
- Baking sheet
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 ⅔ cup)
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt or sour cream
- 2 tablespoons fresh chives finely chopped
- 2 tablespoons fresh dill finely chopped
- 2 tablespoons lemon juice freshly squeezed (from 1 medium lemon)
- 2 teaspoons Dijon mustard
- ½ 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 to taste
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.
Notes
Leftovers can be refrigerated in an airtight container for up to 2 days.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 8gProtein: 24gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 2mg
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