This refreshing and flavorful salad is a perfect accompaniment to any meal, offering a delightful combination of succulent shrimp, crunchy cucumber, and tangy horseradish mayonnaise. Whether you’re looking for a quick and easy meal or a special occasion dish, this recipe is sure to impress.

This recipe can be made up to 8 hours in advance, allowing you to prepare the ingredients and poaching liquid ahead of time. The sodium count for this recipe may seem high due to the salt used in the poaching liquid, but it’s essential to note that the amount of salt used is balanced to ensure the dish is not overly salty. The recipe is also suitable for a variety of dietary needs, including gluten-free and low-sodium options.

Quick Facts 

  • Ready In: 45 minutes 
  • Ingredients: 13 
  • Serves: 6-8

Ingredients 

  • 1 cup mayonnaise 
  • 1/4 cup prepared horseradish 
  • 2 tsp. white wine vinegar 
  • 1/2 tsp. kosher salt 
  • 1/2 tsp. fresh ground black pepper 
  • 1 Tbsp. fresh tarragon, chopped 
  • 1/2 bunch fresh dill 
  • 1/2 shallot, halved 
  • 1 black peppercorn 
  • 1 bay leaf 
  • 1 lemon, halved 
  • 1 lb. small shrimp, thawed if frozen and cut into 1/2-inch pieces 
  • 1/2 seedless cucumber, cut into 1/4-inch pieces 

Directions 

  1. Make the Horseradish Mayonnaise: Whisk together the mayonnaise, horseradish, vinegar, salt, and pepper in a bowl until smooth. Fold in the chopped tarragon. 
  2. Prepare the Poaching Liquid: Combine the dill, shallot, peppercorns, bay leaf, 3 tablespoons salt, and lemon juice in a large pot. Add 3 quarts of water and bring to a boil. Reduce heat to medium and let simmer for 10 minutes. 
  3. Poach the Shrimp: Working in batches, place the shrimp in a sieve and lower into the poaching liquid. Shake the sieve gently to ensure even distribution. Cook until the shrimp begin to curl and turn opaque, 15-20 seconds. Transfer to paper towels to cool. 
  4. Combine the Salad: Combine the cooled shrimp, cucumber, and 1/4 cup of the horseradish mayonnaise in a bowl. Season with salt, pepper, and more horseradish, if desired.

Tips & Tricks 

  • To make the recipe more visually appealing, garnish with fresh herbs. 
  • For a lighter version, use less mayonnaise or substitute with Greek yogurt. 
  • To add some crunch, sprinkle chopped nuts or seeds on top of the salad.  

Source:  
https://www.chefsresource.com/recipes/shrimp-and-cucumber-salad-with-horseradish-mayo-recipe/