About This Recipe
A chilled salad combining cooked shrimp, crisp cucumbers, and a creamy dressing. This dish serves as a light meal or appetizer and requires minimal cooking.
Why You’ll Love This Recipe
- Ready in under 30 minutes
- Uses simple, accessible ingredients
- Requires minimal cooking equipment
- Suitable for warm-weather meals
- Easily adjustable serving sizes
Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 2 medium cucumbers, thinly sliced
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup red onion, finely diced
Step by Step Instructions
- Pat cooked shrimp dry with paper towels. Chop into ½-inch pieces if large.
- Combine sour cream, mayonnaise, lemon juice, dill, salt, and pepper in a large bowl.
- Add shrimp, cucumber slices, and diced red onion to the bowl.
- Gently fold ingredients until evenly coated with dressing.
- Refrigerate for at least 15 minutes before serving to allow flavors to blend.
- Stir gently before serving. Adjust seasoning if needed.
FAQ
Can I use frozen shrimp?
Yes. Thaw completely in cold water and pat dry before use.
How can I reduce calories?
Substitute Greek yogurt for sour cream and mayonnaise.
Can I add other vegetables?
Celery or radishes may be added for extra crunch.
You Must Know
- Drain excess liquid from cucumbers after slicing to prevent a watery salad
- Fresh dill is recommended over dried for optimal flavor
- Salad texture is best when served within 4 hours of preparation
Storage Tips
- Refrigerate in an airtight container for up to 2 days
- Drain accumulated liquid before serving leftovers
- Do not freeze; texture will deteriorate
