Creamy Cucumber Shrimp Salad Recipe

why make this recipe

This salad is fresh, light, and quick to make. It mixes cool cucumbers and creamy dressing with tender shrimp. It works for a quick lunch, a picnic, or a light dinner. If you like creamy mixes with protein, try a similar creamy beef and bowtie pasta recipe for another easy meal idea.

introduction

This Creamy Cucumber Shrimp Salad is simple and tasty. It uses cooked shrimp, crisp cucumber, and a smooth mayo-sour cream dressing. You can make it in 10–15 minutes plus chill time. The salad stays bright and fresh and fits warm days or busy nights.

how to make Creamy Cucumber Shrimp Salad

1. Wash and slice the cucumbers and red onion. Halve the cherry tomatoes and dice the avocado. Put all the vegetables in a large salad bowl.
2. Add the cooked shrimp to the bowl with the vegetables. Sprinkle the chopped fresh dill and parsley on top. Season with salt and pepper, then toss gently to mix.
3. In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, and honey until smooth. Season the dressing with salt and pepper.
4. Pour the creamy dressing over the salad and toss gently so everything is coated. Taste and adjust salt or lemon if needed.
5. Chill the salad for at least 30 minutes so the flavors blend. Before serving, add extra fresh herbs if you like. For extra flavor, squeeze fresh lemon juice or sprinkle paprika on top.

Ingredients :

• 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
• 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 :

• Prepare the Vegetables: Wash and thinly slice the cucumbers and red onion. Halve the cherry tomatoes and dice the avocado. Place all the vegetables in a large salad bowl.
• 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, then gently toss to combine all ingredients.
• 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.
• Combine and Serve: Pour the creamy dressing over the salad and toss gently to ensure everything is evenly coated. Adjust seasoning if necessary.
• 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.
• For Extra Flavor: Add a squeeze of fresh lemon juice or a sprinkle of paprika on top for an extra zing.
• Make It Vegan: Substitute the mayonnaise and sour cream with vegan alternatives to make this salad plant-based.
• Enjoy your refreshing Creamy Cucumber Shrimp Salad as a perfect summer dish or a light, satisfying meal!

how to serve Creamy Cucumber Shrimp Salad

Serve chilled on a bed of lettuce or with crusty bread. It also works as a filling for sandwiches or wraps. For a light meal, pair it with a simple soup or cold soup like gazpacho.

how to store Creamy Cucumber Shrimp Salad

Store in an airtight container in the fridge for up to 2 days. The avocado may brown a little; add extra diced avocado just before serving if you want it very fresh. Do not freeze this salad.

tips to make Creamy Cucumber Shrimp Salad

• Use cooked shrimp that is cold or at room temperature.
• Remove excess water from cucumbers by patting with a towel to avoid a watery salad.
• Add avocado last and toss gently to keep it from mashing.
• Taste the dressing and add lemon or salt slowly. You can always add more.
• Chill the salad so flavors meld well.

variation (if any)

• Add chopped celery or bell pepper for extra crunch.
• Swap dill and parsley for basil for a different herb note.
• Use Greek yogurt instead of sour cream for a tangier dressing.
• Make it spicy with a pinch of cayenne or chopped jalapeño.

FAQs

Q: Can I use frozen shrimp?
A: Yes. Thaw the shrimp completely, pat dry, and chill before adding to the salad.

Q: Can I make this salad ahead?
A: You can mix it a few hours ahead and chill. Add avocado just before serving for best color.

Q: How long will the salad stay fresh?
A: Keep it in the fridge up to 2 days. The avocado may darken after the first day.

Q: Can I skip mayonnaise?
A: Yes. Use extra sour cream or plain yogurt, or use vegan mayo for a dairy-free option.

Q: Is this salad low carb?
A: Yes. It is low in carbs and fits many light-eating plans.

Creamy Cucumber Shrimp Salad

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Low Carb

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Description

A refreshing salad mixing cool cucumbers and creamy dressing with tender shrimp, perfect for warm weather or a quick meal.

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Ingredients

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

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Instructions

1. Prepare the vegetables: Wash and thinly slice the cucumbers and red onion. Halve the cherry tomatoes and dice the avocado. Place all the 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, then 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. Add extra flavor: Add a squeeze of fresh lemon juice or a sprinkle of paprika on top for an extra zing.

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Notes

For a vegan option, substitute mayonnaise and sour cream with plant-based alternatives. The salad can be served chilled on a bed of lettuce or with crusty bread.

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Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 5g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 60mg