Description
A delightful mix of flavors with crisp cucumber and tender shrimp, perfect for a light lunch or appetizer.
Ingredients
Scale
- 2 pounds shrimp, with shells removed and deveined
- 1 English cucumber, diced into small pieces
- 3 green onions, sliced thinly
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 large lime, zested and juiced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- ¼ teaspoon kosher salt
Instructions
- Boil a large pot of salted water.
- Add shrimp to boiling water and cook for 2-3 minutes until pink and opaque.
- Cool the shrimp in an ice bath.
- Dice the cucumber and slice the green onions.
- In a mixing bowl, combine mayonnaise, sour cream, lime juice, dill, Dijon mustard, garlic, and salt; mix well.
- In a large bowl, combine cooled shrimp, diced cucumber, and sliced green onions, then drizzle with dressing and mix gently.
- Chill in the fridge for about 30 minutes before serving.
Notes
Feel free to customize with other ingredients like avocados, jalapeños, or olives for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 300mg
Keywords: salad, shrimp, cucumber, summer recipe, light meal