Description
A refreshing shrimp salad with creamy dressing and fresh vegetables.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 medium cucumbers, thinly sliced
- ½ red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- Salt and pepper to taste
- Fresh dill or parsley for garnish (optional)
Instructions
- In a saucepan, bring water to a boil. Add the shrimp and cook for 2-3 minutes or until they turn pink and opaque. Drain and set aside to cool.
- While the shrimp cool, wash and thinly slice the cucumbers. Thinly slice the red onion and halve the cherry tomatoes.
- In a bowl, combine mayonnaise, sour cream, lemon juice, garlic powder, dried dill, salt, and pepper. Mix until all ingredients are well blended.
- In a large mixing bowl, add the cooled shrimp, cucumbers, red onion, and cherry tomatoes.
- Pour the creamy dressing over the shrimp and vegetables. Gently toss until everything is coated evenly.
- For the best flavor, refrigerate the salad for at least 15 minutes before serving.
- Just before serving, garnish with fresh dill or parsley for an extra pop of flavor and freshness.
Notes
- For a spicy kick, consider adding diced jalapeños.
- This salad can be served on a bed of lettuce for added crunch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg