A creamy and refreshing salad that comes together in minutes. With a bright, herb-packed dressing, it’s perfect for a quick lunch or a weekend get-together.
Prep Time:15 minutesmins
Cook Time:3 minutesmins
Chilling Time:30 minutesmins
Total Time:48 minutesmins
Equipment
1 Large pot
1 Large mixing bowl
Ingredients
Assembly
1poundraw large shrimppeeled, deveined, tails off
1English cucumberthinly sliced
2celery stalksfinely chopped
Dressing
½cupmayonnaise
⅓cupsour cream
2tablespoonsfresh chiveschopped
2tablespoonsfresh dillchopped
1tablespoonfresh lemon juice
1teaspoonDijon mustard
½teaspoonsaltplus more for boiling water
¼teaspoonfreshly ground black pepper
Instructions
Cook and chill shrimp. Bring a large pot of salted water to a boil. Cook the shrimp until pink and opaque (about 1 1/2 minutes if thawed, 3 minutes if frozen). Drain well and chill completely in the refrigerator.
Mix dressing. In a large mixing bowl, combine the chopped celery, mayonnaise, sour cream, chives, dill, lemon juice, Dijon mustard, salt, and pepper. Stir until completely smooth.
Combine. Add the thoroughly chilled shrimp and sliced cucumbers to the dressing. Gently fold everything together until coated.
Chill. Cover the bowl and refrigerate for at least 30 minutes to 1 hour to let the flavors combine.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Do not freeze.For a lighter dressing, swap the mayo or sour cream for plain Greek yogurt.