Prepare the Vegetables:
Slice the cucumber thinly and lightly sprinkle with salt. Let sit for 10 minutes, then pat dry with paper towels to remove excess moisture — this keeps the salad crisp, not watery.
Make the Dressing:
In a large bowl, whisk together sour cream, mayonnaise, lemon juice, Dijon mustard, garlic, salt, and pepper until smooth. Stir in dill and parsley.
Add Shrimp & Vegetables:
Add cooked shrimp, cucumber, and red onion to the bowl. Gently toss everything together until evenly coated in dressing.
Chill & Serve:
Cover and refrigerate for 30 minutes before serving to let flavors meld.
Serve cold and enjoy that creamy, tangy freshness!
Tips for Best Flavor
Use medium shrimp (40–50 count) for perfect bite-size pieces.
Add a pinch of cayenne or Old Bay seasoning for a light kick.
For extra crunch, toss in chopped celery or green onion.
Make ahead: This salad tastes even better after chilling a few hours!
Serving Ideas
Serve on a bed of lettuce for a light meal.
Spoon over toasted bread or croissants for shrimp salad sandwiches.
Pair with grilled corn or baked potatoes for a refreshing dinner combo.
