Description
A refreshing and light Cucumber Shrimp Salad perfect for warm days or as a healthy appetizer. This salad combines tender boiled shrimp with crisp cucumber and green onions, all tossed in a creamy lime and dill dressing that adds a zesty and herbaceous flavor.
Ingredients
Scale
Main Ingredients
- 2 pounds shrimp, peeled and deveined
- 1 English cucumber, small diced
- 3 green onions, thinly sliced
Creamy Lime Dressing
- â…“ cup mayonnaise
- â…“ cup sour cream
- 1 large lime, zested and juiced
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- ¼ teaspoon kosher salt
Instructions
- Cook the Shrimp: In a medium pot, bring salted water to a boil. Add the peeled and deveined shrimp and cook for 2-3 minutes until they turn pink and are just cooked through. Drain the shrimp and let them cool completely.
- Prepare Vegetables: Dice the English cucumber into small pieces. Thinly slice the green onions. Combine both in a large mixing bowl.
- Make the Dressing: In a separate bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, chopped fresh dill, Dijon mustard, minced garlic, and kosher salt until the dressing is smooth and well combined.
- Combine Salad: Add the cooled shrimp to the bowl with the diced cucumber and green onions. Pour the creamy lime dressing over the ingredients and gently toss to evenly coat everything without breaking the shrimp.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled for the best taste and texture.
Notes
- Make sure not to overcook the shrimp; they should be just pink to remain tender and juicy.
- You can substitute Greek yogurt for sour cream for a lighter dressing.
- Fresh dill is key for the authentic flavor, but dried dill can be used in a pinch (use half the quantity).
- Serve this salad on a bed of leafy greens for a more substantial meal.
