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–+ servings
Sabrina Hermes

Creamy Cucumber Shrimp Salad - A Refreshing Delight!

A refreshing and creamy salad featuring shrimp, cucumbers, and a tangy dressing.
Print Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound cooked shrimp peeled and deveined
  • 2 cups cucumber diced (about 2 medium cucumbers)
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion finely chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon dill weed
  • Salt and pepper to taste
  • Fresh dill for garnish optional

Method
 

  1. In a large mixing bowl, combine the cooked shrimp, diced cucumber, cherry tomatoes, and red onion.
  2. In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, garlic powder, dill weed, salt, and pepper until smooth.
  3. Pour the dressing over the shrimp and vegetable mixture. Gently toss until everything is well coated.
  4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Before serving, give the salad a gentle stir and adjust seasoning if necessary. Garnish with fresh dill if desired.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 5gProtein: 20gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 12gCholesterol: 150mgSodium: 500mgFiber: 1gSugar: 3g

Notes

  • For added crunch, include diced bell peppers or celery.
  • Substitute Greek yogurt for sour cream for a lighter version.

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