Fresh cucumber shrimp salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds fresh shrimp, shells removed and deveined
02 -
1 English cucumber, cut into small cubes
03 -
3 green onions, sliced into thin rings
→ Creamy Lime Dressing
04 -
⅓ cup good quality mayonnaise
05 -
⅓ cup sour cream
06 -
1 juicy lime (about 2 teaspoons zest and 2 tablespoons juice)
07 -
2 tablespoons fresh dill, finely chopped
08 -
1 tablespoon Dijon mustard
09 -
1 garlic clove, minced or grated
10 -
¼ teaspoon kosher salt
11 -
Freshly ground black pepper to taste
# Instructions:
01 -
Mix together the mayo, sour cream, fresh lime zest and juice in a bowl. Add the chopped dill, Dijon mustard, minced garlic, salt, and a few cracks of black pepper. Stir until smooth and set aside to let the flavors marry while you prep the other ingredients.
02 -
Bring a large pot of water to a rolling boil. Gently add your shrimp and cook just until they turn pink and opaque - about 2-3 minutes is all they need. Don't overcook or they'll get rubbery!
03 -
While your shrimp are cooking, prepare a bowl with ice and cold water. As soon as the shrimp are done, scoop them out with a slotted spoon or skimmer and plunge them into the ice bath. Let them chill for about 3 minutes, then drain thoroughly in a colander. Chop into bite-sized pieces that are perfect for scooping up with a fork.
04 -
In a large mixing bowl, combine your chopped shrimp, diced cucumber, and sliced green onions. Pour the creamy lime dressing over everything and gently fold until all ingredients are evenly coated in that delicious dressing. The bright green cucumber against the pink shrimp creates a beautiful dish that tastes as good as it looks!
# Notes:
01 -
If your limes are on the smaller side (like Mexican or Persian varieties), you might want to use two instead of one to get enough juice and zest.
02 -
This salad is perfect for meal prep and will keep well in the refrigerator for up to 2 days.