Description
This light cucumber shrimp salad is fresh, bright, and perfect for hot days with its cool, creamy lemon-mayo dressing and crunchy vegetables.
Ingredients
Scale
- 1 pound cooked shrimp, peeled and deveined
- 1 large cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Rinse the cooked shrimp under cool water and pat dry with paper towels. Peel and dice the cucumber into bite-sized pieces. Finely chop the red onion and roughly chop the fresh dill. Measure the mayonnaise and lemon juice.
- In a large bowl, combine the cooked shrimp, diced cucumber, chopped red onion, and fresh dill. In a small bowl, whisk together the mayonnaise, lemon juice, and a pinch of salt and pepper until smooth.
- No cooking is required if you use pre-cooked shrimp. If you have raw shrimp, cook them by sautéing in a hot skillet for 2–3 minutes per side until opaque, or boil for 2–3 minutes, then cool completely before adding to the salad.
- Pour the dressing over the shrimp and vegetable mixture. Gently toss to coat everything evenly. Taste and adjust seasoning if needed. Cover and chill in the refrigerator for at least 30 minutes before serving.
Notes
For extra crunch, stir in chopped celery or a handful of toasted almonds right before serving. Use peeled, deveined cooked shrimp for convenience.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1.5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 180mg