Shrimp and Cucumber Salad with Horseradish Mayo
Shrimp and Cucumber Salad with Horseradish Mayo is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Whisk mayonnaise, 1/4 cup horseradish, and vinegar in a small bowl to blend.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk mayonnaise, 1/4 cup horseradish, and vinegar in a small bowl to blend.
Season horseradish mayonnaise to taste with salt, pepper, and more horseradish, if desired.
Fold in tarragon.
line a baking sheet with paper towels.
Combine dill, next 3 ingredients, and 3 tablespoons salt in a large wide pot.
Squeeze juice from lemon halves into pot; add lemon halves.
Add 3 quarts water and bring to a boil. reduce heat to medium; simmer poaching liquid for 10 minutes.
Working in batches, place shrimp in a sieve and poach, shaking sieve occasionally, until shrimp just begin to curl and turn opaque, 15-20 seconds.
Transfer to prepared sheet; let cool.
Combine cucumber, shrimp, and 1/4 cup horseradish mayonnaise in a medium bowl; fold to coat.
Season to taste with salt, pepper, and more horseradish, if desired.
DO AHEAD: Can be made 8 hours ahead.
Cover and chill shrimp and remaining mayonnaise separately.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
