Cucumber Shrimp Salad (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 pounds shrimp, peeled and deveined
02 -
1 English cucumber, small diced
03 -
3 green onions, thinly sliced
→ Creamy Lime Dressing
04 -
⅓ cup mayonnaise
05 -
⅓ cup sour cream
06 -
1 large lime, zested and juiced (about 2 teaspoons zest and 2 tablespoons juice)
07 -
2 tablespoons fresh dill, chopped
08 -
1 tablespoon Dijon mustard
09 -
1 garlic clove, minced
10 -
¼ teaspoon kosher salt
# Step-by-Step Directions:
01 -
Stir together the mayonnaise, sour cream, lime zest and juice, dill, mustard, garlic, and salt until thoroughly combined. Set aside or refrigerate until needed.
02 -
Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until cooked through and pink.
03 -
While the shrimp are cooking, prepare an ice water bath. Transfer the cooked shrimp to the ice water bath using a skimmer. Let them cool for 3 minutes, then drain in a colander. Chop them into bite-sized pieces.
04 -
In a mixing bowl, combine the chopped shrimp, green onions, diced cucumber, and dressing. Stir until all ingredients are evenly coated with the creamy dressing.
# Helpful Notes:
01 -
Make sure to use a good, juicy lime. If using smaller Mexican or Persian limes, you may need two to get enough juice and zest.