Savannah-Style Shrimp Salad Served in Cucumber Boats

Savannah-Style Shrimp Salad Served in Cucumber Boats

There is something undeniably romantic about the city of Savannah, Georgia. The moss-draped oak trees, the cobblestone streets, the candlelit bed and breakfasts tucked into grand historic homes — it all adds up to an experience that stays with you for decades. One of the most memorable parts of a Savannah stay can often be the food, particularly the kind of refined Southern hospitality cooking that turns a simple supper into something truly special.

This creamy shrimp salad is inspired by exactly that kind of memory — the sort of dish that arrives on a china plate, piled elegantly into hollowed cucumber boats, and makes you feel like you are somewhere truly wonderful. Loaded with tender shrimp, sweet corn, crisp cucumber, juicy cherry tomatoes, and finished with a generous handful of fresh dill, this salad is cool, creamy, and completely irresistible. Whether you serve it in cucumber boats for an elegant presentation or simply pile it into a big bowl for a crowd, it never fails to impress.

Ingredients

• 1 and a half pounds medium shrimp, cooked, peeled, and deveined
• 1 and a half cups sweet corn kernels, fresh or thawed from frozen
• 2 medium cucumbers, diced (plus extra cucumbers halved lengthwise for serving boats)
• 1 cup cherry tomatoes, halved
• 3 green onions, thinly sliced
• 3 tablespoons fresh dill, roughly chopped, plus more for garnish
• 3/4 cup mayonnaise
• 3 tablespoons sour cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and freshly cracked black pepper to taste
• Pinch of Old Bay seasoning or paprika for extra Southern flair

Method