Description
This refreshing Cucumber Shrimp Salad combines tender, perfectly cooked shrimp with crisp cucumber and a flavorful creamy dressing made from mayonnaise, sour cream, fresh dill, and zesty lime. It’s an easy-to-make, light dish perfect for warm-weather lunches or as a delightful appetizer.
Ingredients
Scale
Shrimp and Salad
- 2 pounds shrimp (peeled and deveined)
- 1 English cucumber (small diced)
- 3 green onions (thinly sliced)
Dressing
- ⅓ cup mayonnaise
- ⅓ 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)
- ¼ teaspoon kosher salt
- Freshly ground black pepper, to taste
Instructions
- Make the dressing. In a mixing bowl, combine the mayonnaise, sour cream, lime zest and juice, chopped dill, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper. Stir well to blend all the flavors. Set the dressing aside or refrigerate until ready to use.
- Cook the shrimp. Bring a large pot of water to a rolling boil. Add the peeled and deveined shrimp and cook for 2 to 3 minutes until the shrimp turn opaque and pink, indicating they are fully cooked. Avoid overcooking to keep the shrimp tender.
- Chill the shrimp. Prepare an ice water bath in a large bowl. Using a slotted spoon or skimmer, transfer the cooked shrimp immediately into the ice water bath to stop the cooking process. Let them cool completely for about 3 minutes.
- Drain and chop the shrimp. Remove the shrimp from the ice water and drain them thoroughly in a colander. Chop the shrimp into bite-sized pieces to make them easy to eat in the salad.
- Assemble the salad. In a large mixing bowl, combine the chopped shrimp, diced cucumber, and thinly sliced green onions. Pour the prepared creamy dressing over the mixture and gently stir until everything is evenly coated and creamy.
Notes
- You can substitute Greek yogurt for sour cream to lighten the dressing.
- For added crunch, consider adding chopped celery or radishes.
- Serve immediately or chill in the refrigerator for an hour to let the flavors meld.
- This salad is perfect as a light lunch, side dish, or served in lettuce cups.
- Use fresh dill for the best flavor, but dried dill can be substituted in a pinch (use about 1 teaspoon dried).
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Keywords: Cucumber shrimp salad, shrimp salad, creamy shrimp salad, summer salad, easy shrimp recipe, lime shrimp salad, dill dressing salad
