Description
A refreshing cucumber shrimp salad that combines succulent shrimp with crispy vegetables for a light, summer dish.
Ingredients
- 2 pounds of shrimp, with shells removed and deveined
- 1 English cucumber, diced into small pieces
- 3 green onions, sliced thinly
- ⅓ cup of mayonnaise
- ⅓ cup of sour cream
- 1 large lime, both zested and juiced (approximately 2 teaspoons of zest and 2 tablespoons of juice)
- 2 tablespoons of fresh dill, chopped
- 1 tablespoon of Dijon mustard
- 1 clove of garlic, minced
- ¼ teaspoon of kosher salt
Instructions
- Clean, devein, and quickly boil the shrimp until they turn pink.
- Rinse the shrimp under cold water to stop the cooking process.
- Dice the English cucumber into small pieces.
- Thinly slice the green onions for a crisp texture.
- In a mixing bowl, whisk the mayonnaise, sour cream, lime juice, lime zest, Dijon mustard, minced garlic, and kosher salt until well combined.
- Combine the cooked shrimp, diced cucumbers, sliced green onions, and dressing in a bowl; gently toss to coat all ingredients evenly.
- Refrigerate for at least 30 minutes to enhance flavors.
Notes
For better flavor, prepare the dressing ahead of time and store the salad components separately until serving.
