Cucumber Shrimp Salad
A vibrant and refreshing dish perfect for summer, featuring shrimp, cucumbers, and a creamy dressing that tantalizes the taste buds.
Servings: 4 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 2 pounds shrimp, peeled and deveined Fresh shrimp add a juicy sweetness and firm texture.
- 1 cup English cucumber, diced Crisp and hydrating, this cucumber brings a delightful crunch.
- 3 pieces green onions, thinly sliced Provides a mild onion flavor that elevates the dish.
Dressing Ingredients
- 1/3 cup mayonnaise Creamy and rich, it serves as a base for our dressing.
- 1/3 cup sour cream Adds tanginess that perfectly complements the creamy mayo.
- 2 teaspoons lime zest The zesty aroma will awaken your senses.
- 2 tablespoons lime juice A splash of acidity to balance the flavors.
- 2 tablespoons freshly chopped dill Herby notes that round out the salad perfectly.
- 1 tablespoon Dijon mustard Adds a sharp and sophisticated touch.
- 1 clove garlic, minced For that fragrant bite.
- 1/4 teaspoon kosher salt Enhances all the flavors in the dish.
- to taste freshly ground black pepper Adds a little warmth and spice.
Instructions
Preparation
- In a large mixing bowl, whisk together the mayonnaise, sour cream, lime zest, lime juice, dill, Dijon mustard, minced garlic, salt, and black pepper. Cover the bowl and refrigerate to let flavors meld.
Cooking Shrimp
- In a pot, bring water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Transfer the shrimp to an ice bath to halt cooking.
Combining Ingredients
- After about 3 minutes in the ice bath, drain the shrimp and chop into bite-sized pieces.
- In a large bowl, combine the cooled shrimp, diced cucumber, and sliced green onions. Pour in the dressing prepared earlier and gently stir until all is well coated.
Serving
- For best flavor, chill the salad for at least 15 minutes before serving, or serve immediately.
Notes
Use medium to large shrimp for a satisfying bite. For a lighter option, substitute Greek yogurt for sour cream. This salad keeps well in the fridge for up to two days. Store dressing separately until ready to serve.