Description
A refreshing Cucumber Shrimp Salad that balances the creaminess of dressing with the crunch of cucumbers, perfect for summer gatherings.
Ingredients
- 2 pounds of shrimp, cleaned and deveined
- 1 English cucumber, diced into small pieces
- 3 green onions, sliced thinly
- ⅓ cup of mayonnaise
- ⅓ cup of sour cream
- 1 large lime, both zested and juiced
- 2 tablespoons of fresh dill, chopped
- 1 tablespoon of Dijon mustard
- 1 clove of garlic, minced
- ¼ teaspoon of kosher salt
Instructions
- Clean and devein the shrimp; boil them in salted water until vibrant pink. Rinse under cold water to stop cooking.
- Dice the cucumbers and slice the green onions.
- In a bowl, whisk together mayonnaise, sour cream, lime juice, zest, dill, mustard, garlic, and salt.
- Combine shrimp and cucumbers in a large bowl; gently toss with the dressing until well coated.
- Refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve in a glass bowl, garnished with dill or lime wedges.
Notes
Allow the salad to chill for at least 30 minutes before serving for the best flavor.