Description
This Cucumber Shrimp Salad is the ultimate refreshing and light meal, perfect for a hot summer day. Tender shrimp, crisp cucumber, and green onions are tossed together with a creamy lime dressing that’s packed with the fresh flavors of dill, lime zest, and Dijon mustard.
Ingredients
2 pounds shrimp, peeled and deveined
1 English cucumber, small diced
3 green onions, thinly sliced
Creamy Lime Dressing
⅓ cup mayonnaise
⅓ cup sour cream
1 large lime, zested and juiced (about 2 teaspoons zest and 2 tablespoons juice)
2 tablespoons fresh dill, chopped
1 tablespoon Dijon mustard
1 garlic clove, minced
¼ teaspoon kosher salt
Instructions
Prepare the Dressing: In a small bowl, mix together the mayonnaise, sour cream, lime zest and juice, fresh dill, Dijon mustard, minced garlic, and kosher salt. Set aside in the fridge while preparing the rest of the salad.
Cook the Shrimp: In a medium pot, bring water to a boil. Add the shrimp and cook for 2 to 3 minutes until they turn pink and are fully cooked.
Prepare Ice Water Bath: While the shrimp are cooking, fill a large bowl with ice water. Using a skimmer or slotted spoon, transfer the shrimp into the ice bath to cool for about 3 minutes. Once cooled, drain the shrimp in a colander and chop them into bite-sized pieces.
Assemble the Salad: In a large mixing bowl, combine the diced cucumber, sliced green onions, and chopped shrimp. Add the creamy lime dressing and stir until everything is well coated. Serve chilled.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 220