Description
A refreshing shrimp salad mixed with creamy dressing and crisp cucumbers, perfect for picnics and brunch.
Ingredients
Scale
- 1 pound Shrimp (fresh or frozen)
- 2 medium-sized Cucumbers (English preferred)
- ½ cup Sour Cream
- ¼ cup Mayonnaise
- 2 tablespoons Fresh Dill
- 1 tablespoon Lemon Juice
- Salt and Pepper (to taste)
- 1 cup Cherry Tomatoes (halved)
Instructions
- Prepare the Shrimp: If using frozen shrimp, thaw them. In a pot, boil salted water and add shrimp, cooking for 2-3 minutes until pink.
- Cool the Shrimp: Transfer cooked shrimp to an ice bath for a minute, then drain.
- Chop the Vegetables: Slice cucumbers and halve cherry tomatoes.
- Make the Creamy Dressing: Whisk together sour cream, mayonnaise, dill, lemon juice, salt, and pepper.
- Combine Everything: In a large bowl, mix shrimp, cucumbers, and tomatoes, and fold in the dressing.
- Chill: Cover and refrigerate for at least 30 minutes.
- Serve: Give the salad a gentle stir and serve with a sprinkle of dill.
Notes
For a lighter option, use poached chicken instead of shrimp. Avoid overcooking the shrimp; they should be tender, not rubbery.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg
Keywords: Cucumber Salad, Shrimp Salad, Summer Recipes, Refreshing Salad