Cucumber Shrimp Salad
Cucumber Shrimp Salad is a vibrant and refreshing dish that captures the essence of summer in every bite. This delightful salad features tender, succulent shrimp tossed with crunchy cucumbers, zesty lime dressing, and aromatic dill, making it perfect for warm evenings or as an appetizer at gatherings. The creamy dressing, which harmonizes flavors while adding a rich texture, elevates each component of the salad, creating a delicious experience that’s both satisfying and light.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: American
Ingredients
Scale
- 2 pounds shrimp (peeled and deveined)
- 1 English cucumber (small diced)
- 3 green onions (thinly sliced)
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 large lime (zested and juiced)
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- 1 garlic clove (minced)
- ¼ teaspoon kosher salt
Instructions
- In a medium bowl, mix together mayonnaise and sour cream until smooth. Add lime zest and juice, dill, Dijon mustard, minced garlic, and salt. Stir until well combined.
- Bring a large pot of salted water to a boil. Cook shrimp for about 2–3 minutes until pink and opaque. Remove from boiling water using a skimmer and immediately transfer to an ice bath to cool.
- Once cooled, chop the shrimp into bite-sized pieces.
- In a large mixing bowl, combine chopped shrimp, diced cucumber, and sliced green onions. Pour the creamy dressing over the mixture and gently fold until evenly coated.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 2g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 175mg
Find it online: https://kitchenmealplan.com/cucumber-shrimp-salad/