Shrimp And Cucumber Salad With Horseradish Mayo

Name: Shrimp And Cucumber Salad With Horseradish Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayonnaise; 1/4 cup prepared horseradish (or more); 2 teaspoons white wine vinegar; kosher salt; fresh ground black pepper; 1 tablespoon fresh tarragon, chopped; 1/2 bunch fresh dill; 1 shallot, halved; 10 black peppercorns; 1 bay leaf; 1 lemon, halved; 1 lb small shrimp, thawed if frozen and cut into 1/2-inch pieces; 1/2 seedless cucumber, cutin into 1/4-inch pieces

Servings: persons

1 cup mayonnaise
1/4 cup prepared horseradish (or more)
2 teaspoons white wine vinegar
kosher salt
fresh ground black pepper
1 tablespoon fresh tarragon, chopped
1/2 bunch fresh dill
1 shallot, halved
10 black peppercorns
1 bay leaf
1 lemon, halved
1 lb small shrimp, thawed if frozen and cut into 1/2-inch pieces
1/2 seedless cucumber, cutin into 1/4-inch pieces

1
Make the horseradish mayonnaise by whisking together the mayonnaise, horseradish, vinegar, some salt, pepper, and more horseradish, if desired; fold in tarragon.
2
Line a baking sheet with paper towels to drain the shrimp once it is poached.
3
In a large, wide pot, combine dill, shallot, peppercorns, bay leaf, 3 tablespoons salt, squeeze the juice from both lemon halves, then drop in the lemon halves; add 3 quarts of water and bring to a boil.
4
Reduce heat to medium and let poaching liquid simmer for 10 minutes.
5
Working in batches, place the shrimp in a sieve, lower into the poaching liquid, shaking now and then, until shrimp begins to curl and turn opaque, 15-20 seconds; transfer to paper towels to cool.
6
Combine cucumber, cooled shrimp, and 1/4 cup of the horseradish mayonnaise and fold to coat; season with salt, pepper, and more horseradish, if desired.

607

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup mayonnaise, 1/4 cup prepared horseradish (or more), 2 teaspoons white wine vinegar, kosher salt, and more.

Yes, Shrimp And Cucumber Salad With Horseradish Mayo falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!