Cucumber Shrimp Salad
A light and refreshing salad featuring tender shrimp and crispy cucumbers, perfect for warm days and gatherings.
Ingredients
Main Ingredients
- 2 pounds shrimp, with shells removed and deveined Use fresh shrimp for the best taste and texture.
- 1 medium English cucumber, diced into small pieces
- 3 medium green onions, sliced thinly
Dressing Ingredients
- ⅓ cup mayonnaise
- ⅓ cup sour cream Greek yogurt can be used for a lighter version.
- 1 large lime, zested and juiced (approximately 2 teaspoons of zest and 2 tablespoons of juice)
- 2 tablespoons fresh dill, chopped Can substitute with parsley or cilantro.
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- ¼ teaspoon kosher salt
Instructions
Preparation
- Clean, devein, and quickly boil the shrimp until they turn pink. Rinse under cold water.
- Dice the cucumber into small pieces for a crisp texture.
- Whisk together the mayo, sour cream, lime zest and juice, dill, mustard, garlic, and salt until smooth.
- In a bowl, combine the shrimp, cucumbers, and dressing; gently toss everything together.
- Refrigerate for at least 30 minutes to enhance the flavors.
Notes
This salad is best served chilled. Store leftovers in an airtight container in the fridge and consume within 2 days. Not suitable for freezing due to texture changes.