Cucumber Shrimp Salad
A refreshing Cucumber Shrimp Salad with a creamy lime dressing and crunchy vegetables.
Equipment
- pot
- colander
- Mixing Bowl
- skimmer
Ingredients
Shrimp and Vegetables
- 2 pounds shrimp, peeled and deveined
- 1 small English cucumber, diced
- 3 count green onions, thinly sliced
Creamy Lime Dressing
- ⅓ cup mayonnaise homemade recommended
- 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 count garlic clove, minced
- ¼ teaspoon kosher salt
Instructions
Preparation
- Make the dressing. Stir together the mayonnaise, sour cream, lime zest and juice, dill, mustard, garlic, salt, and pepper. Set aside or place in the fridge.
- Cook the Shrimp. Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until cooked through and pink.
- Make an Ice Water Bath. Prepare an ice water bath while the shrimp are cooking. Remove the shrimp to the ice water bath using a skimmer. Let them cool for 3 minutes, then drain in a colander. Chop into bite-sized pieces.
- Stir it all together. In a mixing bowl, stir together the chopped shrimp, green onion, diced cucumber, and dressing until creamy.
Notes
Best served chilled and can be stored in the refrigerator for up to 2 days.
Nutrition
Serving: 1servingCalories: 349kcalCarbohydrates: 9gProtein: 32gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 305mgSodium: 1598mgPotassium: 446mgFiber: 1gSugar: 3gVitamin A: 735IUVitamin C: 9mgCalcium: 172mgIron: 1mg
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