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Cucumber Shrimp Salad

Cucumber Shrimp Salad

A refreshing cucumber shrimp salad combining tender shrimp, crisp celery, and a creamy dill dressing, perfect for a light, flavorful meal.
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Course Salad, seafood
Cuisine American
Servings 5 people
Calories 280 kcal

Equipment

  • 1 large pot
  • 1 colander
  • 1 bowl
  • 1 baking sheet lined with paper towels

Ingredients
  

  • 2 pounds large peeled and deveined raw shrimp 21 to 30 per pound
  • 2 medium celery stalks finely chopped (about 2/3 cup)
  • 1/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt or sour cream
  • 2 tablespoons fresh chives finely chopped
  • 2 tablespoons fresh dill finely chopped
  • 2 tablespoons freshly squeezed lemon juice about 1 medium lemon
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt plus more to taste
  • 1 medium English cucumber thinly sliced, or 6 Persian cucumbers (about 3 cups)
  • Freshly ground black pepper to taste

Instructions
 

  • Bring a large pot of salted water to a boil.
  • Add the raw shrimp and boil until pink and opaque, about 1½ minutes for fresh or 3 minutes for frozen.
  • Drain shrimp in a colander and rinse under cold water for 1 minute to cool.
  • Arrange shrimp on a paper towel-lined baking sheet in a single layer and pat dry.
  • Refrigerate shrimp while preparing the dressing.
  • In a large bowl, stir together chopped celery, mayonnaise, Greek yogurt, chives, dill, lemon juice, Dijon mustard, and kosher salt.
  • Add the shrimp and sliced cucumber to the dressing and gently toss to combine.
  • Taste and adjust seasoning with additional kosher salt and freshly ground black pepper as needed.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Use fresh herbs for the best flavor.
  • Serve chilled for a refreshing dish.