Description
Cucumber Shrimp Salad is a vibrant and refreshing dish that perfectly balances juicy shrimp with crisp cucumbers and a zesty lime dressing. Ideal for warm days or casual gatherings, this salad is not only quick to prepare but also highly customizable to suit your taste. Packed with fresh ingredients like dill and green onions, it’s a delightful option for picnics, barbecues, or as a light lunch. Serve it on a bed of greens, in lettuce wraps, or as a sandwich filling for versatile dining options that will impress your guests!
Ingredients
Scale
- 2 pounds shrimp (peeled and deveined)
- 1 English cucumber (diced)
- 3 green onions (sliced)
- â…“ cup mayonnaise
- â…“ cup sour cream
- Juice and zest of 1 large lime
- 2 tablespoons fresh dill (chopped)
- 1 tablespoon Dijon mustard
- 1 garlic clove (minced)
- ¼ teaspoon kosher salt
Instructions
- In a mixing bowl, combine mayonnaise, sour cream, lime juice and zest, dill, mustard, garlic, salt, and pepper. Mix well and set aside.
- Bring a pot of water to boil. Add shrimp and cook for 2-3 minutes until pink.
- Prepare an ice bath; transfer cooked shrimp to the ice bath using a skimmer for rapid cooling. Drain once cooled.
- Chop shrimp into bite-sized pieces and stir into the dressing along with diced cucumber and sliced green onion until well mixed.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Mixing/Boiling
- Cuisine: Seafood
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 280
- Sugar: 2g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 180mg