This creamy cucumber shrimp salad is amazingly flavorful, combining the perfect balance of creamy and crunchy elements!
You can serve this creamy cucumber shrimp salad as a delicious main or as an awesome side dish. We combine shrimp with cucumbers, celery, and red onions, then add an awesome homemade creamy dressing to create a salad that will be a huge hit every time you serve it. Enjoy!
Let’s talk about our shrimp!
I grew up on a dairy farm in Wisconsin, and while we always had beef in the deep freezer, shrimp was saved for special occasions. I have fond memories of my mom making deep fried shrimp for my dad’s birthday. Shrimp is a great keto food as it contains zero carbs and is a good source of protein. One of the great things about shrimp is the variety of ways it can be made and served. You can cook it, then serve it chilled, with cocktail sauce or can add it to salads. You can also boil, broil, deep fry, grill, roast, or saute shrimp. For this dish, we’re using fresh shrimp and boiling it. One of the great things about cooking shrimp is that it only takes a few minutes to cook. You only need to boil your shrimp for 2-3 minutes until they’re pink and no longer opaque.
What other ingredients go into this creamy cucumber shrimp salad?
To our shrimp, we add just a few ingredients, but they add both amazing flavor and an amazing crunch to this salad. We start by adding chopped cucumbers. I used an English cucumber. These are the ones wrapped in plastic. They have thinner skins and smaller seeds than regular cucumbers and are perfect for this salad. You can also use regular cucumbers, and if so, you can either peel them, leave the peel on, or partially peel them in strips, leaving some of the peeling on. I sliced my cucumbers, then cut each slice into four pieces. We then add diced celery and onion to our salad. I used two medium celery stalks, but you can add more if you’d like. For the onion, I used a red onion. Another great option is to use two or three green onions.
How do I make the dressing for this creamy cucumber shrimp salad?
The dressing for this salad is creamy and delicious! To make the creamy base, we combine keto mayonnaise with sour cream. When buying mayo, you’ll want to make sure there is no added sugar. Additionally, I like to use those containing avocado oil. It’s also incredibly easy to make homemade mayo! We then add lemon juice, Dijon mustard, and a little olive oil. If possible, you’ll want to use fresh lemon juice, but bottled is a fine substitute as well. You can also use yellow mustard in place of the Dijon. For seasoning, we then add fresh chopped dill, garlic powder, salt, and pepper. I love fresh dill, but you can substitute about 2 teaspoons of dried dill in place of fresh if you’d like. I recommend giving your salad a try and adding more salt and pepper to taste.
Here are some awesome keto bread options that would pair perfectly with this shrimp salad!
90 Second Keto English Muffins
Helpful Hints:
*You can use frozen shrimp to make this salad, just boil it for 5 minutes or until shrimp are pink and no longer opaque.
*If you’d like to use dried dill, you’ll want to use about 2 teaspoons of dried in place of the 2 tablespoons of fresh.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***Every day is a good day to create special dishes made with love***
Creamy Cucumber Shrimp Salad
This creamy cucumber shrimp salad is amazingly flavorful, combining the perfect balance of creamy and crunchy elements!
Ingredients
- 2 pounds shrimp
- 1 English cucumber
- 2 celery stalks, diced
- ¼ medium red onion, diced
- ½ cup keto mayonnaise
- ¼ cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 2 tablespoons fresh chopped dill
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ⅛ teaspoon pepper
Instructions
1. Bring a pot of water to a boil. Add shrimp and cook until done, 2-3 minutes.
2. Immediately drain shrimp in a colander and rinse with cold water. Alternately, place shrimp in a bowl filled with cold water. Remove tails, and peel and devein if necessary.
3. Slice cucumber and cut each slice into 4 pieces. In a large mixing bowl, add cucumbers, celery, and red onion.
4. Add cooled shrimp and toss to combine ingredients.
5. Add remaining ingredients to a small bowl and stir to combine. Pour dressing over salad and toss to combine.
6. Refrigerate until ready to serve.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 251Total Fat: 29gSaturated Fat: 7gUnsaturated Fat: 20gCholesterol: 245mgSodium: 290mgCarbohydrates: 2gNet Carbohydrates: 2gFiber: 0gSugar: 1gProtein: 28g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
Leave a Reply