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Ranis

Shrimp Salad on Cucumber Slices: A Refreshing Delight!

A refreshing shrimp salad served on cucumber slices, perfect for a light appetizer or snack.
Print Recipe
Prep Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Cover the bowl with plastic wrap and refrigerate the shrimp salad for at least 30 minutes to allow the flavors to meld.
  3. While the salad is chilling, slice the cucumbers into 1/2-inch thick rounds and arrange them on a serving platter.
  4. Once the shrimp salad is ready, spoon a generous amount onto each cucumber slice.
  5. Garnish with fresh dill or parsley if desired, and serve immediately.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 3gProtein: 15gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 8gCholesterol: 150mgSodium: 300mgFiber: 1gSugar: 1g

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.

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