Description
A delightful combination of fresh shrimp and crisp cucumber enveloped in a creamy, tangy dressing, perfect for summer gatherings.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 large cucumber, diced
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- 1 teaspoon dill weed
- Salt and pepper to taste
- Lettuce leaves for serving
Instructions
- In a large pot, bring water to a boil. Add the shrimp and cook until they turn pink and opaque, approximately 2-3 minutes. Drain the shrimp in a colander and allow them to cool completely.
- While the shrimp cool, whisk together the mayonnaise, sour cream, lemon juice, dill weed, salt, and pepper in a sizable mixing bowl until smooth and creamy.
- Gently fold the cooled shrimp and diced cucumber into the dressing, ensuring every piece gets covered without overmixing.
- Scoop the salad onto a bed of crisp lettuce leaves and serve chilled.
Notes
For best results, let the flavors meld for a few hours in the refrigerator before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg