Description
A refreshing cucumber shrimp salad that combines tender shrimp with crispy cucumbers and a creamy dressing, perfect for summer gatherings.
Ingredients
- 2 pounds shrimp, cleaned and deveined
- 1 English cucumber, diced
- 3 green onions, sliced thinly
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 large lime, zested and juiced (about 2 teaspoons zest and 2 tablespoons juice)
- 2 tablespoons fresh dill, chopped
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- ¼ teaspoon kosher salt
Instructions
- Clean the shrimp and boil them until pink, about 2-3 minutes.
- Rinse the shrimp under cold water to stop cooking.
- Combine mayonnaise, sour cream, lime juice, lime zest, dill, Dijon mustard, garlic, and salt in a bowl, whisking until smooth.
- Add green onions and cucumber to a large mixing bowl with cooled shrimp.
- Pour the dressing over the salad and gently toss to combine.
- Refrigerate the salad for at least 30 minutes before serving.
Notes
Use fresh shrimp for the best flavor. Adjust lime juice for acidity and add ingredients like bell peppers or avocado for extra flavor.
