Creamy Shrimp Salad with Cucumber & Fresh Dill

(Classic, Cool, and Flavorful)

This is a chilled shrimp salad with tender shrimp, crisp cucumber, and a light, herby creamy dressing. It’s refreshing, elegant, and perfect as a light lunch, appetizer, or sandwich filling.

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🥗 Ingredients (Serves 2–3)

For the shrimp

• 300 g medium shrimp, peeled and deveined

• 1 tsp salt

• 1 bay leaf (optional)

• ½ tsp black peppercorns (optional)

For the salad

• 1 cucumber, diced (seeds removed if watery)

• ¼ red onion, finely diced

• 2–3 tbsp chopped fresh dill

• 1 tbsp chopped chives or green onion

For the creamy dressing

• 120 ml mayonnaise

• 1–2 tbsp sour cream or Greek yogurt

• 1 tbsp fresh lemon juice

• 1 tsp Dijon mustard (optional)

• Salt and freshly ground black pepper, to taste

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🔪 Instructions

1. Cook the shrimp

• Bring a pot of water to a boil with salt, bay leaf, and peppercorns.

• Add shrimp and cook 2–3 minutes until pink and just cooked.

• Drain immediately and transfer to an ice bath to stop cooking.

• Pat dry and cut into bite-size pieces if large.

2. Prepare the vegetables

• Dice the cucumber and red onion finely.

• Chop dill and chives.

3. Make the dressing

• In a bowl, whisk together mayonnaise, sour cream (or yogurt), lemon juice, Dijon mustard, salt, and pepper.

• Taste and adjust acidity and seasoning.

4. Assemble the salad

• In a large bowl, combine shrimp, cucumber, red onion, dill, and chives.

• Add the dressing and gently fold until evenly coated.

• Chill for 20–30 minutes before serving for best flavor.

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🍽️ Serving Suggestions

• Serve on lettuce leaves or mixed greens

• Spoon onto toasted bread or croissants

• Pair with crackers or as a side dish

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💡 Pro Tips

• Do not overcook shrimp—they should be tender, not rubbery.

• Remove cucumber seeds to keep the salad from getting watery.

• For a lighter version, replace half the mayo with Greek yogurt.

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🌿 Flavor Profile

• Creamy and fresh

• Lightly tangy with lemon

• Herbaceous from dill

• Cool and crisp texture