Shrimp and Cucumber Salad Recipe

A green oval bowl filled with shrimp and cucumber salad, with fresh dill on top and dill and lemon in the background.

This refreshing shrimp and cucumber salad is a cool, creamy dish perfect for summer meals or easy lunches. Quick to make and full of simple, healthy ingredients, it's a classic dish you can feel good about.

Course Salad

Cuisine American

Keyword Shrimp and Cucumber Salad

Prep Time 10

Total Time 10

Servings servings

Calories 209kcal

Author Carolyn

Ingredients

1 lb cooked shrimp
1 large cucumber
2 green onions chopped
1/4 cup fresh dill chopped
2 cloves garlic minced
1/4 cup mayonnaise
2 tbsp lemon juice
1 tbsp Dijon mustard
Salt and pepper to taste

US Customary - Metric

Instructions

Cut the cucumber lengthwise into quarters, then cut into 1/4 inch pieces. Place in a large bowl.
Remove the tails from the shrimp and chop them into bite-sized pieces. Add to the cucumber and toss to combine.
Add the green onion, dill, garlic, mayonnaise, lemon juice, and mustard and stir until everything is well coated.
Season to taste with salt and pepper.

Notes

Storage Information: Store any leftovers in the fridge for up to 4 days.

Nutrition