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Creamy Cucumber Shrimp Salad

A quick, creamy, and refreshing salad featuring juicy shrimp and crunchy cucumbers in a velvety dressing. Perfect for lunch, dinner, or picnics.
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Prep Time 10 minutes
Cook Time 3 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound shrimp, peeled and deveined
  • 2 large cucumbers, diced
Dressing
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh dill, chopped
  • Salt and pepper to taste

Method
 

Preparation
  1. In a pot of boiling water, cook the shrimp until they turn pink, about 2-3 minutes. Drain and let cool.
  2. In a large bowl, combine the diced cucumbers and cooked shrimp.
  3. In a separate bowl, mix together the mayonnaise, lemon juice, dill, salt, and pepper.
  4. Pour the dressing over the cucumber and shrimp mixture, and toss to coat.
  5. Chill in the refrigerator for at least 30 minutes before serving.

Notes

This salad keeps well in the fridge for up to 2 days. Do not freeze as mayonnaise doesn’t freeze well. For variations, you can use cooked chicken, canned tuna, or chickpeas as a substitute for shrimp.