Cucumber Shrimp Salad
A refreshing and vibrant salad featuring tender shrimp and crisp cucumbers, perfectly balanced with a creamy dressing, ideal for warm days.
Servings: 6 servings
Calories: 250kcal
Ingredients
For the salad
- 2 pounds fresh shrimp, peeled and deveined A delightful source of protein.
- 1 large English cucumber, diced Adds a refreshing crunch.
- 3 pieces green onions, thinly sliced Introduces a mild tang.
For the dressing
- 1/3 cup mayonnaise Base for the creamy dressing.
- 1/3 cup sour cream Adds tanginess to the dressing.
- 1 large lime, zest Brings brightness to the dish.
- 2 tablespoons lime juice Enhances freshness.
- 2 tablespoons freshly chopped dill Adds a unique flavor.
- 1 tablespoon Dijon mustard Provides a subtle kick.
- 1 clove garlic, minced Enriches the salad with its flavor.
- 1/4 teaspoon kosher salt Enhances all flavors.
- freshly ground black pepper Adds warmth and spice.
Instructions
Preparation
- In a medium-sized bowl, whisk together the mayonnaise, sour cream, lime zest, lime juice, dill, Dijon mustard, minced garlic, kosher salt, and black pepper until well combined.
- Cover the bowl and refrigerate the dressing while you prepare the shrimp.
Cooking the Shrimp
- Bring a pot of water to a boil.
- Add the shrimp and cook for 2-3 minutes until pink and opaque.
- Transfer the shrimp to an ice water bath to stop the cooking process.
Combining Ingredients
- Chill the shrimp in the ice bath for about 3 minutes, then drain and chop into bite-sized pieces.
- In a large bowl, combine chopped shrimp, diced cucumber, and sliced green onions.
- Pour the prepared dressing over the mixture and gently stir until evenly coated.
Serving
- Let the salad chill for at least 15 minutes in the refrigerator or serve immediately.
Notes
Consider adding diced avocados for creaminess or swapping dill for fresh cilantro. For extra crunch, include slices of bell pepper or cherry tomatoes.