Creamy Cucumber Shrimp Salad

Creamy Cucumber Shrimp Salad is a delightful and refreshing dish, perfect for summer gatherings or as a light meal. The combination of tender shrimp, crunchy cucumbers, and creamy dressing makes it a satisfying choice that’s easy to prepare.

Ingredients

For the Salad:

• 1 lb (450g) cooked shrimp, peeled and deveined
• 2 large cucumbers, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 avocado, diced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste

For the Creamy Dressing:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon honey
• Salt and pepper, to taste

Directions

1. Prepare the Vegetables: Wash and thinly slice the cucumbers and red onion. Halve the cherry tomatoes and dice the avocado. Place all vegetables in a large salad bowl.
2. Add the Shrimp: Add the cooked shrimp to the bowl with the vegetables. Sprinkle the chopped fresh dill and parsley over the top. Season with salt and pepper to taste. Gently toss to combine all ingredients.
3. Make the Creamy Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, and honey until smooth. Season with salt and pepper to taste.
4. Combine and Serve: Pour the creamy dressing over the salad and toss gently to ensure everything is evenly coated. Adjust seasoning if necessary.
5. Chill and Garnish: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Before serving, garnish with additional fresh herbs if desired.
6. For Extra Flavor: Add a squeeze of fresh lemon juice or a sprinkle of paprika on top for an extra zing.
7. Make It Vegan: Substitute mayonnaise and sour cream with vegan alternatives to make this salad plant-based.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 0 minutes
• Total Time: 45 minutes (includes chilling time)
• Servings: 4-6

Variations

• Add More Veggies: Consider including bell peppers, radishes, or even corn for added crunch and flavor.
• Change the Protein: Substitute shrimp with crab, chicken, or tofu for different protein options.
• Spice It Up: Add diced jalapeños or a dash of hot sauce to the dressing for a spicy kick.

Storage/Reheating

• Storage: Keep any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: This salad is best enjoyed cold and does not require reheating.

10 FAQs

1. Can I make this salad ahead of time?
   Yes, you can prepare it a few hours in advance and chill it until serving.
2. What type of shrimp should I use?
   Cooked, peeled, and deveined shrimp is recommended for convenience. You can also use frozen shrimp, just ensure they are thawed and cooked.
3. Is this salad gluten-free?
   Yes, all the ingredients used are gluten-free.
4. How long does the salad last in the fridge?
   It can be stored in the refrigerator for up to 2 days.
5. Can I use different herbs?
   Absolutely! Fresh basil or cilantro can be good alternatives.
6. What if I don’t have sour cream?
   Greek yogurt can be used as a substitute for sour cream.
7. Can I use fresh shrimp instead of cooked?
   Yes, but you’ll need to cook them first. Boil or sauté until they are pink and opaque.
8. How can I make this salad lighter?
   Use low-fat or light versions of mayonnaise and sour cream.
9. Is this salad suitable for meal prep?
   Yes, it holds up well for meal prep, just keep the dressing separate until you’re ready to eat.
10. Can I add fruit to the salad?
    Yes, diced mango or pineapple can add a sweet contrast to the savory flavors.

Conclusion

Creamy Cucumber Shrimp Salad is not only easy to make but also packed with flavor and nutrition. It’s a versatile dish that can be customized to your taste and is perfect for any occasion. Enjoy this delicious salad as a refreshing meal or side dish!

Print