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Creamy Cucumber Shrimp Salad

Creamy Cucumber Shrimp Salad for a Refreshing Summer Lunch

Enjoy this Creamy Cucumber Shrimp Salad, a light yet fulfilling dish perfect for summer with succulent shrimp and crisp cucumbers.
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Prep Time 15 minutes
Cook Time 3 minutes
Chill Time 30 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 lb Large Raw Shrimp Choose 21–30 count for best texture and flavor.
  • 1 English Cucumber Has fewer seeds, stays crisp.
  • 1 stalk Celery Finely diced for extra crunch.
For the Dressing
  • 1/2 cup Mayonnaise Can swap with light mayo for lower calories.
  • 1/2 cup Greek Yogurt Boosts protein content.
  • 2 tbsp Chives Fresh herbs enhance flavor.
  • 2 tbsp Dill Substitute with tarragon or basil if preferred.
  • 2 tbsp Lemon Juice Brightens the dish.
  • 1 tbsp Dijon Mustard Essential for emulsifying the dressing.
  • 1 tsp Kosher Salt Basic seasoning.
  • 1 tsp Pepper Basic seasoning.
Optional Add-Ins
  • 1 cup Mango Chunks For a tropical twist.
  • 1 cup Roasted Asparagus or Bell Peppers Adds color and crunch.

Equipment

  • Large pot
  • Mixing Bowl
  • Ice Bath Bowl
  • Plastic Wrap

Method
 

Step-by-Step Instructions
  1. In a large pot, bring salted water to a rolling boil over high heat. Add the large raw shrimp and cook for about 2–3 minutes until pink and opaque. Remove from heat.
  2. Transfer shrimp to a bowl filled with ice water to stop the cooking process and retain their texture. Chill for 2-3 minutes and pat dry.
  3. In a mixing bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, chives, dill, salt, and pepper until smooth.
  4. Thinly slice the English cucumber and finely dice the celery. Blot excess moisture from the cucumber slices with paper towels.
  5. Gently fold shrimp, cucumber, and celery into the dressing until evenly coated. Cover and refrigerate for at least 30 minutes.
  6. After chilling, stir the salad and serve in lettuce cups or alongside toasted sourdough.

Nutrition

Serving: 1plateCalories: 300kcalCarbohydrates: 10gProtein: 28gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 200mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

For best results, dry shrimp thoroughly to prevent watery dressing and chill salad for more intense flavors.

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