Refreshing Cucumber and Shrimp Salad
Refreshing Cucumber and Shrimp Salad is a delightful, light dish perfect for warm summer days. Combining succulent poached shrimp with crunchy Persian cucumbers, fresh herbs, and a creamy dressing, this salad is not only visually appealing but also bursting with flavor. Ideal for picnics, parties, or quick lunches, it can be enjoyed as a main course or side dish. Easy to prepare in just 15 minutes, this salad is nutritious and satisfying, making it a fantastic choice for any occasion.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main Course
- Method: Poaching
- Cuisine: American
Ingredients
Scale
- 2 pounds shrimp, peeled and deveined
- 6 cups water
- 6–8 peppercorns
- 12–15 cloves garlic, whole
- A few sprigs of parsley
- 2 bay leaves
- 2 shallots, roughly chopped
- 2 tablespoons kosher salt
- ½ cup mayonnaise
- Zest of 1 lemon + 3–4 tablespoons lemon juice
- ¼ cup celery, finely minced
- 2 tablespoons chives, finely minced
- 1 tablespoon dill, finely minced
- 6–7 Persian cucumbers, thinly sliced
- ½ teaspoon umami seasoning (see notes)
Instructions
- Prepare the poaching liquid by boiling water with peppercorns, garlic, parsley, bay leaves, shallots, and kosher salt.
- Add shrimp to the boiling water. Cover and let cook for 2-5 minutes until opaque.
- Transfer cooked shrimp to an ice water bath to stop cooking.
- In a bowl, mix mayonnaise, lemon zest and juice, minced celery, chives, dill; whisk until smooth.
- Combine cooled shrimp with the dressing and sliced cucumbers. Adjust seasoning if needed. Serve immediately or chill before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 2g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 210mg