Description
A refreshing Cucumber Shrimp Salad featuring tender shrimp and crisp cucumber paired with a creamy dressing, perfect for busy weeknights.
Ingredients
Scale
- 2 pounds shrimp, shells removed and deveined
- 1 English cucumber, diced
- 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
- Clean and devein the shrimp. Boil until they turn pink, then rinse under cold water.
- Dice the cucumber into small pieces for a crisp texture.
- In a bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, Dijon mustard, garlic, and salt for the dressing.
- Combine shrimp, cucumbers, and dressing in a bowl; gently toss to coat.
- Refrigerate for at least 30 minutes to enhance flavors before serving.
Notes
You can use frozen shrimp if properly thawed. For added flavor, consider adding diced bell peppers or avocado.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg