Cucumber Shrimp Salad (Print Version)
# Ingredients:
→ Salad 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 chopped fresh dill
08 -
1 tablespoon Dijon mustard
09 -
1 garlic clove, minced
10 -
¼ teaspoon kosher salt
11 -
Freshly ground black pepper, to taste
# Instructions:
01 -
To make the dressing, stir together the mayonnaise, sour cream, lime zest and juice, dill, mustard, garlic, salt, and pepper. Set aside or place in the fridge.
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. Remove the shrimp to the ice water bath using a skimmer. Let them cool for 3 minutes, then drain them in a colander. Chop them into bite-sized pieces.
04 -
In a mixing bowl, stir together the chopped shrimp, green onion, diced cucumber, and dressing, until creamy.
# Notes:
01 -
Make sure you've got a good, juicy lime. If you have smaller Mexican or Persian limes, you may want to grab two of them.
02 -
For the best texture, dice the cucumber into small, uniform pieces.
03 -
This salad can be prepared up to 24 hours in advance and stored in the refrigerator.
04 -
You can substitute Greek yogurt for the sour cream for a lighter version.
05 -
Make sure to cool the shrimp completely to prevent warming the cucumbers and dressing.