Spring has always been my favorite season, not just for the blossoming flowers and longer days, but for the fresh, light dishes that start appearing on our table. One of the absolute joys of this season is my Cucumber Shrimp Salad. This recipe was inspired by a lovely weekend getaway to the coastal town of Monterey, where fresh seafood is in abundance and simple, yet flavorful dishes are the norm.
I remember strolling through a bustling seaside market with my best friend, the scent of the ocean in the air and vendors calling out their daily catches. We stumbled upon a quaint little stand selling freshly caught shrimp, and my mind instantly started racing with recipe ideas. By the time we got back to our cozy beach rental, I knew I wanted to create something that highlighted the freshness of the shrimp without overpowering it. That’s how this Cucumber Shrimp Salad was born – a delightful blend of succulent shrimp and crisp cucumbers, all tied together with a creamy, tangy dressing.
What I love most about this salad is its versatility. You can serve it as a light lunch, a side dish at a barbecue, or even as a refreshing appetizer. It’s incredibly easy to whip up, making it perfect for those busy days when you still want to enjoy something delicious and homemade. And if you’re like me, always looking for ways to tweak and personalize recipes, feel free to add a bit of finely chopped celery or red onion for an extra crunch.
I can still hear the waves crashing and feel the cool breeze from that unforgettable weekend whenever I make this salad. It’s amazing how food can transport you back to a moment in time. I hope this Cucumber Shrimp Salad brings a bit of that coastal magic to your table, too.
How to Make Creamy Cucumber Shrimp Salad:
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Ingredients:
- 2 cups sliced cucumber (sliced ¼ to ½ inch thick)
- 2 pounds cooked shrimp, chilled (peeled, tails off)
- ¼ cup chopped fresh dill or chives
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- ¼ cup sour cream
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
- Optional: celery and/or red onion
Directions:
In a large bowl, combine the cucumber slices and chilled shrimp.
In another bowl, mix together the mayonnaise, sour cream, Dijon mustard, lemon juice, and chopped dill or chives.
Pour the dressing over the shrimp and cucumber. Mix well until everything is coated.
Add salt and pepper to taste.
Refrigerate until ready to serve.
FAQs:
Can I use frozen shrimp for the Cucumber Shrimp Salad?
Yes, you can use frozen shrimp for the Cucumber Shrimp Salad. However, ensure that the shrimp is fully thawed and well-drained before mixing it with the other ingredients. This will help maintain the salad’s fresh texture and flavor.
What can I substitute for mayonnaise in this recipe?
If you prefer to avoid mayonnaise, you can substitute it with Greek yogurt or a light sour cream. These alternatives will still provide a creamy texture while reducing the overall calorie content. Additionally, Greek yogurt adds a slight tanginess to the salad.
How long can I store the Cucumber Shrimp Salad in the refrigerator?
The Cucumber Shrimp Salad can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh, as the cucumbers may release water over time, which could dilute the dressing.
Can I add other vegetables to this salad?
Absolutely! You can add other vegetables like chopped celery, red onion, or even cherry tomatoes to the salad. These additions will enhance the flavor and add more texture. Just be sure to chop the vegetables finely so they blend well with the shrimp and cucumber.
Is this salad suitable for a low-carb diet?
Yes, this Cucumber Shrimp Salad is suitable for a low-carb diet. It is primarily made of shrimp and cucumbers, both of which are low in carbohydrates. Additionally, the creamy dressing contains minimal carbs, making this salad a great option for those following a low-carb lifestyle.
Cucumber Shrimp Salad
Ingredients
- Ingredients Required:
- 2 pounds cooked shrimp chilled (peeled, tails off)
- 2 cups sliced cucumber sliced ¼ to ½ inch thick
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- ¼ cup chopped fresh dill or chives
- Salt and pepper to taste
Instructions
- In a large bowl, toss together the chilled shrimp and cucumber slices.
- In a separate smaller bowl, blend the mayonnaise, sour cream, Dijon mustard, lemon juice, and chopped dill or chives.
- Pour the creamy dressing over the shrimp and cucumber mixture. Stir until everything is evenly coated.
- Season with salt and pepper to your liking.
- Keep it chilled until you're ready to serve.
