Cucumber Shrimp Salad
A refreshing dish featuring succulent shrimp and crisp cucumbers, complemented by a creamy lime dressing, perfect for warm days.
Servings: 6 servings
Calories: 280kcal
Ingredients
For the Salad
- 2 pounds shrimp, peeled and deveined Tender, juicy morsels full of flavor.
- 1 English cucumber diced Crisp and refreshing, adding a textural contrast.
- 3 pieces green onions, thinly sliced Bright scallions that bring a hint of sharpness.
For the Dressing
- 1/3 cup mayonnaise Creamy and rich for that delightful texture.
- 1/3 cup sour cream Providing a tangy counterpart.
- 1 large lime zest (about 2 teaspoons) Citrusy notes that brighten the dish.
- 2 tablespoons fresh lime juice Adding a fresh zing.
- 2 tablespoons freshly chopped dill Fragrant herbs that elevate the flavor.
- 1 tablespoon Dijon mustard A touch of heat for complexity.
- 1 clove garlic, finely minced Aromatic and pungent, enhancing overall flavor.
- 1/4 teaspoon kosher salt Essential for balancing flavors.
- to taste Freshly ground black pepper Added warmth and depth.
Instructions
Prepare the Dressing
- In a medium-sized bowl, whisk together the mayonnaise, sour cream, lime zest, lime juice, dill, Dijon mustard, minced garlic, salt, and black pepper until smooth.
- Cover the mixture and refrigerate it while you prepare the rest of the salad, allowing the flavors to meld beautifully.
Cook the Shrimp
- Bring a pot of water to a boil over high heat.
- Add the shrimp to the boiling water and cook for approximately 2-3 minutes or until they are pink and opaque.
- Watch closely to prevent overcooking, then transfer the shrimp to an ice water bath to stop the cooking process.
Ice Bath
- Allow the shrimp to cool in the ice bath for about 3 minutes. After chilling, drain the shrimp and chop them into bite-sized pieces.
Combine Ingredients
- In a large mixing bowl, combine the chopped shrimp, diced cucumber, and sliced green onions.
- Drizzle the creamy lime dressing over the mixture, stirring gently to ensure everything is well-coated.
Chill and Serve
- For the best flavor, chill the salad in the refrigerator for at least 15 minutes before serving.
- The flavors will improve with a bit of time!
Notes
Chef’s secret: For an extra layer of flavor, consider marinating the shrimp in a bit of lime juice, garlic, and olive oil for 15-20 minutes before cooking. Optional extras include diced avocado or cherry tomatoes.