Description
This Masterclass Creamy Cucumber Shrimp Salad is light, refreshing, and packed with tender poached shrimp, crisp cucumbers, and a creamy herb dressing made with fresh dill, chives, lemon, and garlic. It’s the perfect chilled salad for lunch, dinner, or summer entertaining.
Ingredients
Scale
- 450g medium shrimp, peeled and deveined
- 2 large English cucumbers, thinly sliced
- 1 tbsp kosher salt (for cucumbers)
- 1 lemon, halved
- 100g mayonnaise
- 60g sour cream or whole-milk Greek yogurt
- 2 tbsp fresh lemon juice
- 1 garlic clove, grated
- 15g fresh dill, chopped
- 15g fresh chives, chopped
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp kosher salt, or to taste
Instructions
- Place the cucumber slices in a colander and sprinkle with 1 tablespoon of kosher salt.
- Toss gently and let stand for 20 minutes.
- Rinse the cucumbers under cold water and pat completely dry.
- Bring a pot of water to a gentle simmer.
- Squeeze the lemon into the water and add the lemon halves.
- Add the shrimp and poach for 3 to 4 minutes until pink and opaque.
- Transfer the shrimp to an ice bath, then drain and pat dry.
- In a large bowl, whisk together the mayonnaise, sour cream or Greek yogurt, lemon juice, garlic, dill, chives, salt, and pepper.
- Add the cooled shrimp and dried cucumber slices.
- Fold gently until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes before serving.
- Garnish with extra fresh dill and serve chilled.
Notes
Salting the cucumbers removes excess moisture and keeps the dressing creamy instead of watery. Chill the salad before serving to allow the flavors to fully develop.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 175mg