Cucumber Shrimp Salad
A refreshing and vibrant dish combining tender shrimp, crisp cucumber, and zesty lime, perfect for a quick meal or gathering.
Servings: 4 servings
Calories: 200kcal
Ingredients
For the salad
- 2 pounds shrimp, peeled and deveined Fresh, tender shrimp for the best flavor.
- 1 English cucumber diced Adds a refreshing crunch.
- 3 pieces green onions, thinly sliced Adds layers of flavor.
For the dressing
- 1/3 cup mayonnaise Creamy base.
- 1/3 cup sour cream Adds a rich and tangy note.
- 1 large lime, zest Burst of citrus flavor.
- 2 tablespoons fresh lime juice For refreshing acidity.
- 2 tablespoons freshly chopped dill Herbaceous note.
- 1 tablespoon Dijon mustard Adds a depth of flavor.
- 1 clove garlic, finely minced Aromatic and savory.
- 1/4 teaspoon kosher salt Enhances all flavors.
- freshly ground black pepper Adds warmth and spice.
Instructions
Preparation of Dressing
- In a large mixing bowl, whisk together the mayonnaise, sour cream, lime zest, lime juice, dill, Dijon mustard, minced garlic, kosher salt, and black pepper until well combined. Chill in the refrigerator.
Cooking the Shrimp
- Boil a pot of water. Add the peeled and deveined shrimp and cook until they turn vibrant pink, about 2-3 minutes. Transfer to a bowl of ice water to stop cooking.
Chopping Shrimp
- Once cooled, drain the shrimp and chop into bite-sized pieces.
Combining Ingredients
- In a clean mixing bowl, combine chopped shrimp, diced cucumber, and green onions. Pour the chilled dressing over and gently fold to combine.
Serving
- Allow the salad to chill in the refrigerator for at least 15 minutes before serving, or enjoy immediately.
Notes
For variation, consider adding bell peppers, snap peas, or avocados. Adjust the recipe with spices or herbs based on personal preference. This salad can also be easily prepared in advance.