Description
Cool, creamy, and packed with fresh flavor, this shrimp and cucumber salad features crisp cucumbers, tender shrimp, and a zesty lemon-dill dressing. It’s a light, protein-rich dish perfect for summer lunches, potlucks, or refreshing sides.
Ingredients
- 1 lb (453.59 g) cooked shrimp
- 1 large (280 g) cucumber
- 2 green onions, chopped
- 1/4 cup (11.75 g) fresh dill, chopped
- 2 cloves garlic, minced
- 1/4 cup (56 g) mayonnaise
- 2 tablespoons (30.43 g) lemon juice
- 1 tablespoon (15.22 g) Dijon mustard
- Salt and pepper, to taste
Instructions
- Cut the cucumber lengthwise into quarters, then slice into 1/4-inch pieces and place in a large bowl.
- Remove tails from shrimp and chop into bite-sized pieces. Add to the bowl with cucumber.
- Add chopped green onions, dill, and garlic.
- Stir in mayonnaise, lemon juice, and Dijon mustard until everything is well coated.
- Season with salt and pepper to taste. Serve immediately or chill before serving.
Notes
- Use fresh or thawed pre-cooked shrimp for convenience.
- English cucumber or Persian cucumbers work well for minimal seeds and crispness.
- Add avocado or cherry tomatoes for extra variety.
- Chill for at least 30 minutes before serving for enhanced flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 209
- Sugar: 2g
- Sodium: 520mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 170mg
