Description
A refreshing Cucumber Shrimp Salad featuring tender shrimp, crisp cucumbers, and a creamy dressing accented with dill and lime.
Ingredients
Scale
- 2 pounds of shrimp, with shells removed and deveined
- 1 English cucumber, diced into small pieces
- 3 green onions, sliced thinly
- ⅓ cup of mayonnaise
- ⅓ cup of sour cream
- 1 large lime (zested and juiced)
- 2 tablespoons of fresh dill, chopped
- 1 tablespoon of Dijon mustard
- 1 clove of garlic, minced
- ¼ teaspoon of kosher salt
Instructions
- Boil the shrimp: In a large pot, bring water to a boil, adding a pinch of salt. Add the shrimp and cook for about 2-3 minutes or until they turn pink and opaque. Don’t overcook; they’ll become rubbery.
- Cool down: Once cooked, drain the shrimp using a colander and rinse them under cold water to halt the cooking process. This step is crucial for maintaining their succulent texture.
- Prep the vegetables: While the shrimp cools, slice your cucumber and green onions thinly. The thinner, the better!
- Make the dressing: In a bowl, combine mayonnaise, sour cream, lime juice, lime zest, Dijon mustard, garlic, and kosher salt. Whisk thoroughly until smooth.
- Combine and toss: In a large mixing bowl, add the cooled shrimp, diced cucumbers, sliced green onions, and chopped dill. Toss gently, drizzling the dressing over the top.
- Chill: Cover the bowl and refrigerate for at least 30 minutes to let the flavors mingle.
Notes
Consider adding diced avocados or cherry tomatoes for extra flavor and texture. The salad is perfect for meal prep and stores well in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg