Description
This refreshing Cucumber Shrimp Salad is a delightful blend of juicy shrimp, crunchy cucumbers, and a creamy lime dressing. Perfect for a light and satisfying meal.
Ingredients
Units
Scale
For the Salad:
- 2 pounds shrimp, peeled and deveined
- 1 English cucumber, small diced
- 3 green onions, thinly sliced
For the Creamy Lime Dressing:
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 large lime, zested and juiced (about 2 teaspoons zest and 2 tablespoons juice)
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1/4 teaspoon kosher salt
Instructions
- Make the dressing. 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.
- Cook the Shrimp. Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until cooked through and pink.
- Make an Ice Water Bath. 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.
- Stir it all together. In a mixing bowl, stir together the chopped shrimp, green onion, diced cucumber, and dressing, until creamy.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 250mg
