Creamy Cucumber Shrimp Salad

A delightful and refreshing Creamy Cucumber Shrimp Salad perfect for summer gatherings.

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Prep Time 10

Cook Time 3

Total Time 13

Course Salad

Cuisine American

Servings servings

Calories 220 kcal

Equipment

Large pot
Colander
bowl
Paper towels
baking sheet

Ingredients

2 pounds raw, large peeled and deveined shrimp 21 to 30 per pound; no need to thaw if frozen
2 medium stalks celery finely chopped (about ⅔ cup)
¼ cup mayonnaise
¼ cup plain Greek yogurt or sour cream
2 tablespoons fresh chives finely chopped
2 tablespoons fresh dill finely chopped
2 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
2 teaspoons Dijon mustard
½ teaspoon kosher salt plus more as needed

Instructions

Bring a large pot of salted water to a boil. Add the shrimp and boil until they are pink and just opaque, about 1 ½ minutes for fresh or 3 minutes for frozen. Drain, cool under cold water, pat dry, and refrigerate.
In a large bowl, stir together the chopped celery, mayonnaise, Greek yogurt, chives, dill, lemon juice, Dijon mustard, and kosher salt.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 6gProtein: 24gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 180mgSodium: 600mgPotassium: 350mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Keyword Creamy, cucumber, Healthy, salad, seafood, Shrimp

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