Description
A refreshing Cucumber Shrimp Salad with crisp cucumbers, tender shrimp, and a creamy lemon-dill dressing.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 cucumbers, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Lettuce leaves for serving (optional)
Instructions
- Bring a pot of water to a rolling boil. While the water heats, dice the cucumbers, finely chop the red onion, and chop the dill. Place the prepared vegetables in a large bowl and set aside.
- In a small bowl, whisk together the mayonnaise, lemon juice, a pinch of salt, and a few grinds of black pepper. Taste and adjust the lemon or seasoning.
- Add the shrimp to the boiling water. Cook them just until they turn pink and curl slightly, about 2–3 minutes. Drain and cool quickly.
- Add the cooled shrimp to the bowl with cucumbers, red onion, and dill. Pour the dressing over everything and toss gently to coat. Chill before serving if desired.
Notes
Adjust creaminess by swapping half the mayo for plain Greek yogurt. Use fresh or properly thawed shrimp for best results.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 200mg