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.
๐ฅ Ingredients (Serves 2–3)
For the shrimp
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300 g medium shrimp, peeled and deveined
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1 tsp salt
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1 bay leaf (optional)
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½ tsp black peppercorns (optional)
For the salad
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1 cucumber, diced (seeds removed if watery)
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¼ red onion, finely diced
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2–3 tbsp chopped fresh dill
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1 tbsp chopped chives or green onion
For the creamy dressing
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120 ml mayonnaise
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1–2 tbsp sour cream or Greek yogurt
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1 tbsp fresh lemon juice
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1 tsp Dijon mustard (optional)
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Salt and freshly ground black pepper, to taste
๐ช Instructions
1. Cook the shrimp
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Bring a pot of water to a boil with salt, bay leaf, and peppercorns.
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Add shrimp and cook 2–3 minutes until pink and just cooked.
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Drain immediately and transfer to an ice bath to stop cooking.
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Pat dry and cut into bite-size pieces if large.
2. Prepare the vegetables
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Dice the cucumber and red onion finely.
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Chop dill and chives.
3. Make the dressing
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In a bowl, whisk together mayonnaise, sour cream (or yogurt), lemon juice, Dijon mustard, salt, and pepper.
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Taste and adjust acidity and seasoning.
4. Assemble the salad
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In a large bowl, combine shrimp, cucumber, red onion, dill, and chives.
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Add the dressing and gently fold until evenly coated.
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Chill for 20–30 minutes before serving for best flavor.
๐ฝ๏ธ Serving Suggestions
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Serve on lettuce leaves or mixed greens
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Spoon onto toasted bread or croissants
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Pair with crackers or as a side dish
๐ก Pro Tips
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Do not overcook shrimp—they should be tender, not rubbery.
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Remove cucumber seeds to keep the salad from getting watery.
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For a lighter version, replace half the mayo with Greek yogurt.
๐ฟ Flavor Profile
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Creamy and fresh
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Lightly tangy with lemon
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Herbaceous from dill
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Cool and crisp texture