Description
A refreshing shrimp salad served on cucumber slices, perfect for a light appetizer or snack.
Ingredients
Scale
- 1 pound cooked shrimp, peeled and deveined
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 2 large cucumbers, sliced into 1/2-inch rounds
- Fresh dill or parsley for garnish (optional)
Instructions
- In a large bowl, combine the cooked shrimp, mayonnaise, Dijon mustard, lemon juice, celery, red onion, garlic powder, salt, and pepper. Mix well until all ingredients are evenly coated.
- Cover the bowl with plastic wrap and refrigerate the shrimp salad for at least 30 minutes to allow the flavors to meld.
- While the salad is chilling, slice the cucumbers into 1/2-inch thick rounds and arrange them on a serving platter.
- Once the shrimp salad is ready, spoon a generous amount onto each cucumber slice.
- Garnish with fresh dill or parsley if desired, and serve immediately.
Notes
- For a spicy kick, add a few dashes of hot sauce or a pinch of cayenne pepper to the shrimp salad mixture.
- Substitute Greek yogurt for half of the mayonnaise for a lighter version of the salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 150mg