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Creamy Cucumber Shrimp Salad

Creamy Cucumber Shrimp Salad

This Creamy Cucumber Shrimp Salad recipe offers a delightful blend of fresh flavors and textures, making it an ideal light lunch or a simple yet elegant side dish. Its ease of preparation and satisfying combination of ingredients make it a go-to for any occasion.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp peeled, deveined, and cooked
  • 1 large English cucumber seeded and finely diced
  • 1/2 cup red onion finely chopped
  • 1/4 cup fresh dill chopped
  • 1/4 cup fresh parsley chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • to taste salt
  • to taste freshly ground black pepper

Equipment

  • Medium Bowl
  • Airtight container

Method
 

  1. If you are using raw shrimp, cook them until they turn pink and opaque. You can boil, steam, or sauté them. Once cooked, allow them to cool completely. If the shrimp are large, chop them into bite-sized pieces.
    1 pound large shrimp
  2. In a medium bowl, whisk together the mayonnaise, Dijon mustard, and fresh lemon juice until smooth and well combined. This forms the creamy base of your dressing.
    1/2 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon fresh lemon juice
  3. Stir in the finely chopped red onion, fresh dill, and fresh parsley into the mayonnaise mixture. Ensure the herbs and onion are evenly distributed.
    1/2 cup red onion, 1/4 cup fresh dill, 1/4 cup fresh parsley
  4. Season the dressing generously with salt and freshly ground black pepper to your taste. Taste and adjust seasonings as needed.
    to taste salt, to taste freshly ground black pepper
  5. Add the cooled, chopped shrimp and the finely diced, seeded cucumber to the bowl with the dressing.
    1 pound large shrimp, 1 large English cucumber
  6. Gently toss all the ingredients together until the shrimp and cucumber are thoroughly coated with the creamy dressing. Be careful not to overmix, which can make the cucumber watery.
  7. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This chilling step is crucial for the best taste and texture.

Notes

This salad is best enjoyed fresh. For leftovers, store in an airtight container and refrigerate for up to 3 days. Freezing is not recommended. If dry, add a tablespoon of mayonnaise or a splash of lemon juice.