Description
A refreshing and creamy cucumber shrimp salad that is perfect for a light meal or appetizer.
Ingredients
Scale
- 2 pounds shrimp, peeled and deveined
- 1 English cucumber, small diced
- 3 green onions, thinly sliced
- 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.
Notes
- This salad can be served immediately or chilled in the refrigerator for a few hours to enhance the flavors.
- For added crunch, consider adding diced bell peppers or celery.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 130mg
Keywords: Cucumber Shrimp Salad, Salad, Shrimp, Healthy Recipe