Shrimp Cucumber Salad

Shrimp Cucumber Salad is a light, refreshing salad that's perfect for hot summer days. Tender shrimp, crisp cucumbers, sweet onion and fresh herbs are tossed in a simple tangy dressing for a dish that's packed with flavor while still feeling light and healthy.

Prep Time20

Refrigerate30

Total Time50

Course: Salad

Servings:

Equipment

Shrimp Deveiner

Ingredients

½ cup mayonnaise
⅓ cup sour cream
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ teaspoon celery seed optional
¼ teaspoon salt
1 garlic clove grated or pressed
1½ pounds large fresh shrimp unpeeled
1½ English cucumbers sliced
½ sweet onion thinly sliced
1 celery rib finely diced
1 tablespoon chopped fresh dill
2 tablespoons sliced chives

Instructions

In a large bowl, stir together the first 7 ingredients. Cover with plastic wrap and refrigerate until needed.
Use a shrimp deveiner of a sharp knife to devein the shrimp without peeling them. If using a knife, make a shallow slit along the back of the shrimp from the head end toward the tail. Cut through the shell and just slightly into the flesh. Pull the vein out.
Bring a pot of water to a boil. Add a few teaspoons of salt and add the shrimp with their peels on Cook for 3 to 5 minutes. Drain.
Let cool and then peel the shrimp.
Stir the shrimp, cucumbers, onion slices, and celery into the mayonnaise mixture.
Check for seasoning and add salt and pepper to taste.
Sprinkle dill and chives on top.
I like to refrigerate it for at least 30 minutes before serving.

Notes

Don't overcook the shrimp. Shrimp need just a few minutes to cook and will turn rubbery if overcooked. As soon as they turn pink and opaque, they are done.

Nutrition