Description
This cucumber shrimp salad delivers everything I love about summer cooking cool, crisp textures, zesty brightness, and the kind of creamy dressing that makes each bite feel like a breeze rolling off the ocean. Cucumber shrimp salad isn't just a dish it's a moment. The kind you savor barefoot on the porch, spoon in one hand, iced drink in the other.
Ingredients
Units
Scale
Ingredient List:
- 2 pounds shrimp, peeled and deveined
- 1 English cucumber, small diced
- 3 green onions, thinly sliced
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 large lime, zested and juiced (about 2 tsp zest & 2 tbsp juice)
- 2 tbsp chopped fresh dill
- 1 tbsp Dijon mustard
- 1 garlic clove, minced
- 1/4 tsp kosher salt
- Freshly ground black pepper, to taste
Instructions
- In a small bowl, stir together the mayonnaise, sour cream, lime zest, lime juice, dill, mustard, garlic, salt, and pepper. Chill to let the flavors bloom.
- Bring a large pot of salted water to a boil. Add the shrimp and cook for 2–3 minutes until pink and opaque.
- Transfer shrimp to an ice water bath for 3 minutes. Drain, pat dry, and chop into bite-sized pieces.
- In a large bowl, combine shrimp, diced cucumber, green onion, and dressing. Stir gently to coat.
- Chill for at least 15 minutes before serving. Garnish with extra dill or lime wedges if desired.
Notes
Store in an airtight container in the refrigerator for up to 2 days. Best served cold. Not recommended for freezing. For variations, substitute Greek yogurt for sour cream, or try fresh parsley instead of dill. Make it dairy-free with coconut yogurt and Vegenaise.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 430mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 180mg