Creamy Cucumber Shrimp Salad
Yields: About 12–16 servings
⏱ Prep Time: 20 min | Chill Time: 1+ hour (for best flavor)
Ingredients
Main Salad Ingredients
- 2 lbs cooked shrimp, peeled and deveined (small to medium size shrimp work best)
- 3 large cucumbers, thinly sliced (or about 6 cups sliced cucumbers)
- 1 small red onion, thinly sliced or finely diced
- 1 cup celery, finely chopped (optional for crunch)
- ¼ cup fresh dill, chopped (or 1 tbsp dried dill)
- 2 tbsp fresh parsley, chopped (optional)
- Salt & pepper, to taste
Creamy Dressing
- 1½ cups sour cream
- ¾ cup mayonnaise
- 2 tbsp white vinegar or fresh lemon juice
- 2 tsp Dijon mustard (optional for tang)
- 1–2 garlic cloves, minced or ½ tsp garlic powder
- 1 tsp sugar (optional, balances acidity)
Instructions
1. Prep the Veggies
- Peel cucumbers (if desired) and slice them thinly. Place them in a colander with a bit of salt and let them sit for 15–20 minutes to draw out excess water. Pat dry with paper towels.
- Thinly slice or dice the red onion. Chop celery, dill, and parsley if using.
2. Prepare the Dressing
- In a large mixing bowl, whisk together:
- Sour cream
- Mayonnaise
- Vinegar or lemon juice
- Dijon mustard (if using)
- Garlic
- Sugar
- Salt & pepper to taste
3. Combine Everything
- Add the cooked shrimp, cucumbers, onions, celery, and herbs to the bowl with the dressing.
- Gently toss everything together until evenly coated.
4. Chill
- Cover and refrigerate for at least 1 hour to let the flavors meld. Even better if chilled overnight.
Storage
- Store in an airtight container in the fridge for up to 3 days.
- Not recommended for freezing (the cucumbers and creamy dressing don’t freeze well).
Optional Add-Ins
- Cherry tomatoes, halved
- Avocado chunks (add just before serving)
- Capers or chopped olives
- A touch of horseradish in the dressing for zip