Creamy Cucumber Shrimp Salad

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