Description
Cucumber Shrimp Salad is a vibrant and refreshing dish that perfectly captures the essence of summer. This delightful salad features juicy shrimp paired with crisp cucumbers and fresh herbs, all enveloped in a creamy lime dressing that adds a zesty kick. Ideal for picnics, casual dinners, or summer gatherings, this versatile recipe can be served on its own or as a filling in lettuce wraps, making it a crowd-pleaser at any occasion. Enjoy the burst of flavors while keeping your meal light and healthy.
Ingredients
Scale
- 2 pounds shrimp (peeled and deveined)
- 1 English cucumber (small diced)
- 3 green onions (thinly sliced)
- â…“ cup mayonnaise
- â…“ cup sour cream
- Juice and zest of 1 large lime
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- 1 garlic clove (minced)
- ¼ teaspoon kosher salt
Instructions
- To prepare the dressing, mix mayonnaise, sour cream, lime zest and juice, dill, mustard, garlic, salt, and pepper in a bowl. Set aside.
- Boil water in a large pot and cook shrimp for 2 to 3 minutes until pink.
- Prepare an ice water bath; transfer cooked shrimp to cool for about 3 minutes. Drain and chop into bite-sized pieces.
- In a mixing bowl, combine chopped shrimp, cucumber, green onions, and dressing until well coated.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 2g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg