Cucumber Shrimp Salad (Print)
A refreshing combination of tender shrimp and crisp cucumber with a creamy lime dressing for a light, flavorful meal.
# Ingredients:
→ Salad Base
01 -
2 pounds shrimp, peeled and deveined
02 -
1 English cucumber, diced into small pieces
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 fresh dill, chopped
08 -
1 tablespoon Dijon mustard
09 -
1 clove garlic, minced
10 -
¼ teaspoon kosher salt
# Directions:
01 -
Clean and devein the shrimp if not already done. Quickly boil until they turn pink, then immediately rinse under cold water to stop the cooking process.
02 -
Cut the cucumber into thin slices for optimal crispness and texture.
03 -
In a small bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, chopped dill, Dijon mustard, minced garlic, and kosher salt until well combined.
04 -
In a large bowl, combine the cooled shrimp, sliced cucumbers, and green onions. Pour the dressing over the mixture and gently toss until everything is evenly coated.
05 -
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
# Notes:
01 -
This salad can be prepared up to 24 hours in advance for maximum flavor development.