Description
This refreshing creamy cucumber shrimp salad combines juicy shrimp with crisp cucumber, zesty red onion, and fresh dill, all tossed in a tangy mayonnaise and sour cream dressing. Perfect for a light lunch or dinner, this chilled salad is a great summer dish that’s both satisfying and healthy. The combination of textures and flavors makes it a hit for any seafood lover.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 large cucumber, sliced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
Instructions
- Cook the Shrimp: Heat olive oil in a skillet over medium heat. Season the shrimp with garlic powder, salt, and black pepper. Cook shrimp for 2-3 minutes on each side, or until they turn pink and are fully cooked through. Remove from heat and allow the shrimp to cool.
- Â Prepare the Salad: In a large bowl, combine sliced cucumber, chopped red onion, and fresh dill.
- Â Make the Dressing: In a small bowl, whisk together mayonnaise, sour cream, and lemon juice until smooth and creamy.
- Â Combine Ingredients: Once the shrimp has cooled, add it to the cucumber mixture. Pour the dressing over the salad and gently toss until everything is well coated.
- Â Serve: Refrigerate the salad for at least 30 minutes before serving to let the flavors meld together. Serve chilled for a fresh, light dish.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
