Description
This Fresh Cucumber Shrimp Salad is a delightful combination of plump shrimp, crisp English cucumbers, and fresh dill, all brought together with a creamy lemon-dill dressing. It’s quick to prepare, light yet satisfying, and bursting with vibrant flavors.
Ingredients
Scale
1 pound Cooked Shrimp, peeled, deveined, and tails removed
2 large English Cucumbers, about 1.5 pounds total
1/4 cup Finely Diced Red Onio
1/4 cup Fresh Dill, chopped
1/4 cup Fresh Lemon Juice (from 1–2 lemons)
1/2 cup Good Quality Mayonnaise
2 tablespoons Olive Oil
1/2 teaspoon Sea Salt, or to taste
1/4 teaspoon Freshly Ground Black Pepper, or to taste
Instructions
- Prepare the shrimp by boiling or steaming until pink and opaque, then cool in an ice bath and chop into bite-sized pieces
- Wash and slice the cucumbers, scoop out excessive seeds, then dice into bite-sized pieces
- Finely dice the red onion and chop the fresh dill, adding both to a large mixing bowl
- In a separate bowl, whisk together mayonnaise, lemon juice, olive oil, salt, and pepper to create the dressing
- Pour the dressing over the shrimp, cucumber, onion, and dill mixture, gently folding everything together until coated
- Chill the salad in the refrigerator for at least 30 minutes before serving
Notes
Using pre-cooked shrimp can save time in preparing this dish.
Taste and adjust seasoning before serving for optimal flavor.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 21.5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 190 mg