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Cucumber Shrimp Salad Recipe

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4.4 from 6 reviews

A refreshing and creamy Cucumber Shrimp Salad combining tender shrimp with crisp cucumber, green onions, and a tangy dill-lime dressing made from mayonnaise and sour cream. Perfect for a light lunch or a quick dinner, this salad is easy to prepare and ready in just 30 minutes.

Ingredients

Shrimp

  • 2 pounds shrimp (peeled and deveined)

Vegetables

  • 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

  1. Make the dressing. In a bowl, thoroughly stir together the mayonnaise, sour cream, lime zest and juice, chopped fresh dill, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper. Set this dressing aside or refrigerate until needed to allow the flavors to meld.
  2. Cook the shrimp. Bring a pot of water to a rolling boil. Add the peeled and deveined shrimp and cook them for 2 to 3 minutes, or until they turn pink and are cooked through. Avoid overcooking to keep them tender.
  3. Chill the shrimp. While the shrimp are cooking, 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 to the ice bath to halt the cooking process. Let them chill for about 3 minutes, ensuring they cool completely.
  4. Prepare the shrimp. Drain the shrimp well in a colander after chilling. Chop the shrimp into bite-sized pieces for easy mixing and serving.
  5. Combine all ingredients. In a large mixing bowl, combine the chopped shrimp, sliced green onions, diced cucumber, and the prepared dressing. Stir gently until the salad is evenly coated and creamy.
  6. Serve and enjoy. Chill the salad briefly if desired, then serve fresh as a light, flavorful meal or appetizer.

Notes

  • For extra zest, add some freshly cracked black pepper to the dressing.
  • Ensure shrimp are properly chilled in the ice bath to stop cooking and maintain a firm texture.
  • This salad can also be made a few hours ahead and stored in the refrigerator to enhance the flavors.
  • Use fresh dill for the best flavor; dried dill can be substituted but use sparingly.
  • Adjust lime juice to taste for more tanginess if preferred.

Find it online: https://cookedbysarah.com/cucumber-shrimp-salad-recipe/