Description
A refreshing and vibrant Cucumber Shrimp Salad that combines succulent shrimp and crisp vegetables, perfect for a summer meal.
Ingredients
Scale
- 2 pounds of shrimp, shells removed and deveined
- 1 English cucumber, diced
- 3 green onions, sliced thin
- β cup of mayonnaise
- β cup of sour cream
- 1 large lime, zested and juiced
- 2 tablespoons of fresh dill, chopped
- 1 tablespoon of Dijon mustard
- 1 clove of garlic, minced
- ΒΌ teaspoon of kosher salt
Instructions
- Boil the shrimp: Fill a large pot with water and add salt. Bring to a rolling boil, then add the shrimp. Boil for 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook!
- Cool the shrimp: Drain the shrimp using a colander and immediately rinse them under cold water.
- Prep the vegetables: Slice the cucumber and green onions thinly.
- Make the dressing: In a separate bowl, combine mayonnaise, sour cream, lime juice and zest, Dijon mustard, minced garlic, and kosher salt. Whisk until smooth.
- Combine ingredients: In a large mixing bowl, gently toss the cooled shrimp, diced cucumbers, sliced green onions, and chopped dill with the dressing until well coated.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
Notes
Make ahead for convenience, and use fresh ingredients for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 200mg