Cucumber Shrimp Salad
Cucumber Shrimp Salad is a delightful dish that perfectly balances fresh, crisp vegetables with succulent shrimp. This refreshing salad is ideal for summer gatherings, light lunches, or meal prep. Tossed in a creamy lime dressing, it offers a tangy twist that elevates its flavor profile. With minimal preparation time, this recipe is not only easy to make but also versatile enough to serve as an appetizer or main dish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves about 6 people 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 pounds shrimp (peeled and deveined)
- 1 English cucumber (small diced)
- 3 green onions (thinly sliced)
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 large lime (zested and juiced)
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- 1 garlic clove (minced)
- ¼ teaspoon kosher salt
Instructions
- Make the dressing by combining mayonnaise, sour cream, lime zest and juice, dill, mustard, garlic, salt, and pepper in a bowl. Set aside.
- Boil a pot of water and cook shrimp for 2 to 3 minutes until pink.
- Prepare an ice water bath; transfer boiled shrimp into it to cool for about 3 minutes.
- Drain shrimp and chop into bite-sized pieces.
- In a mixing bowl, combine chopped shrimp, green onions, diced cucumber, and dressing until well mixed.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 220mg
Find it online: https://firstfoodie.com/cucumber-shrimp-salad/