Creamy Cucumber Shrimp Salad

Delicious and refreshing creamy cucumber shrimp salad, perfect for warm days.

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Prep Time 15

Cook Time 3

Total Time 18

Course Salad

Cuisine American

Servings servings

Calories 250 kcal

Equipment

large pot
colander
bowl
baking sheet
paper towels

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 finely chopped fresh chives
2 tablespoons finely chopped fresh dill
2 tablespoons freshly squeezed lemon juice (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

Instructions

Bring a large pot of salted water to a boil. Add the shrimp and boil until they are pink and just opaque, about 3 minutes for frozen. Drain and cool under cold water. Pat dry and refrigerate.
In a large bowl, stir together celery, mayonnaise, Greek yogurt, chives, dill, lemon juice, Dijon mustard, and kosher salt.
Stir in the shrimp and cucumber. Taste and season with more salt and freshly ground black pepper as needed.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 6gProtein: 22gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 150mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Keyword creamy salad, cucumber salad, easy salad, healthy salad, seafood salad, shrimp salad

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