Cucumber Shrimp Salad Zesty (Printable Version)
# What You'll Need:
→ Seafood
01 -
2 pounds shrimp, shells removed and deveined
→ Vegetables
02 -
1 English cucumber, diced
03 -
3 green onions, thinly sliced
→ Creamy Lime Dressing
04 -
1/3 cup mayonnaise
05 -
1/3 cup sour cream
06 -
1 large lime, zested and juiced (approximately 2 teaspoons zest and 2 tablespoons juice)
07 -
2 tablespoons fresh dill, chopped
08 -
1 tablespoon Dijon mustard
09 -
1 clove garlic, minced
10 -
1/4 teaspoon kosher salt
# How to Make It:
01 -
Bring a pot of salted water to a gentle boil, add shrimp, and cook for 2–3 minutes until pink and opaque. Drain promptly and rinse under cold water to halt cooking.
02 -
Dice the English cucumber into small pieces and thinly slice the green onions. Set aside.
03 -
In a bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, dill, Dijon mustard, minced garlic, and kosher salt until smooth.
04 -
Combine cooked shrimp, cucumber, and green onions in a large bowl. Add the dressing and toss gently to coat ingredients evenly.
05 -
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
# Additional Tips:
01 -
For best flavor and texture, do not overcook shrimp; they should be just pink and firm.