Cucumber Shrimp Salad (Print Version)
Succulent shrimp and crunchy cucumbers in a creamy lime-dill dressing – a refreshing dish perfect for warm weather meals.
# Ingredients:
→ Main Ingredients
01 -
2 pounds shrimp, peeled and deveined
02 -
1 English cucumber, small diced
03 -
3 green onions, thinly sliced
→ Creamy Lime Dressing
04 -
⅓ cup mayonnaise
05 -
⅓ cup sour cream
06 -
1 large lime, zested and juiced (about 2 teaspoons zest and 2 tablespoons juice)
07 -
2 tablespoons chopped fresh dill
08 -
1 tablespoon Dijon mustard
09 -
1 garlic clove, minced
10 -
¼ teaspoon kosher salt
# Steps to Follow:
01 -
Stir together the mayonnaise, sour cream, lime zest and juice, dill, mustard, garlic, and kosher salt. Set aside or refrigerate.
02 -
Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until pink and cooked through.
03 -
While the shrimp are cooking, prepare an ice water bath. Transfer the cooked shrimp using a skimmer into the ice water bath. Cool the shrimp for 3 minutes, then drain using a colander and chop into bite-sized pieces.
04 -
In a mixing bowl, combine the chopped shrimp, cucumber, green onion, and prepared dressing. Stir until evenly coated and creamy.
# Additional Notes:
01 -
Use a fresh and juicy lime for best results. If using smaller limes, consider using two for enough juice.