Description
A refreshing Cucumber Shrimp Salad combining crisp cucumbers and tender shrimp in a creamy dressing, perfect for summer.
Ingredients
Scale
- 2 pounds shrimp, with shells removed and deveined
- 1 English cucumber, diced into small pieces
- 3 green onions, sliced thinly
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 large lime, zested and juiced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- ¼ teaspoon kosher salt
Instructions
- Clean and devein the shrimp.
- Boil the shrimp quickly until they turn pink.
- Rinse the shrimp under cold water to stop the cooking process.
- Dice the cucumber into small pieces for a crisp texture.
- Thinly slice green onions.
- In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, Dijon mustard, minced garlic, and kosher salt until well combined.
- In a large bowl, combine the shrimp, cucumbers, and dressing. Gently toss to coat everything evenly.
- Refrigerate the salad for at least 30 minutes to enhance the flavors.
Notes
For a kick of heat, consider adding a pinch of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Cold Preparation
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 190mg
Keywords: salad, shrimp, cucumber, summer recipes, light meal