Description
A fresh and flavorful cucumber shrimp salad with tender shrimp, crisp cucumber, green onions, and a creamy lime-dill dressing. Light, zesty, and perfect for a quick lunch or summer meal.
Ingredients
- 2 pounds shrimp, peeled and deveined
- 1 English cucumber, small diced
- 3 green onions, thinly sliced
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 large lime, zested and juiced (about 2 teaspoons zest and 2 tablespoons juice)
- 2 tablespoons fresh dill, chopped
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
1. In a small bowl, stir together the mayonnaise, sour cream, lime zest and juice, chopped dill, Dijon mustard, minced garlic, salt, and pepper. Refrigerate until ready to use.
2. Bring a large pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until pink and cooked through.
3. Prepare an ice water bath while the shrimp cooks. Transfer the cooked shrimp to the ice bath using a skimmer or slotted spoon. Let cool for 3 minutes, then drain in a colander.
4. Chop the cooled shrimp into bite-sized pieces.
5. In a large mixing bowl, combine the chopped shrimp, diced cucumber, and sliced green onions.
6. Pour the creamy lime dressing over the mixture and stir until evenly coated. Serve chilled.
Notes
If using smaller limes such as Mexican or Persian limes, you may need two to achieve enough zest and juice.
For best flavor, chill the salad for 20–30 minutes before serving.
Store leftovers in an airtight container in the refrigerator for up to 2 days.