Cucumber Shrimp Salad Recipe
This refreshing Cucumber Shrimp Salad combines tender boiled shrimp with crisp cucumbers and green onions, all tossed in a zesty lime-dill creamy dressing. Perfect for a light lunch or as a vibrant side dish, it's quick to prepare and features fresh, bright flavors that complement the natural sweetness of the shrimp.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Low Fat
Ingredients
Shrimp 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 bowl, stir together the mayonnaise, sour cream, lime zest and juice, chopped fresh dill, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper until well combined. Set aside or refrigerate to chill and let flavors meld.
- 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're fully cooked.
- Chill the shrimp. Prepare an ice water bath by filling a bowl with ice and cold water. Using a slotted spoon or skimmer, transfer the cooked shrimp immediately into the ice water bath to stop the cooking process. Let them cool for about 3 minutes, then drain in a colander.
- Chop the shrimp. Once cooled, chop the shrimp into bite-sized pieces suitable for the salad.
- Combine the salad. In a large mixing bowl, gently stir together the chopped shrimp, thinly sliced green onions, diced cucumber, and the prepared creamy dressing until everything is evenly coated and creamy.
- Serve. Serve the cucumber shrimp salad chilled as a light meal or side dish. It can be refrigerated in an airtight container for up to 2 days.
Notes
- For best flavor, chill the dressing before tossing the salad.
- Use freshly peeled and deveined shrimp for the best texture and taste.
- Adjust the seasoning with additional salt, pepper, or lime juice to taste before serving.
- This salad can be served on its own, over greens, or wrapped in lettuce leaves for a healthy option.
- Ensure the shrimp is fully cooked through to avoid any food safety issues.
Find it online: https://dishcooks.com/cucumber-shrimp-salad-recipe/
