A refreshing Cucumber Shrimp Salad made with cold shrimp, crisp cucumber, green onions, and creamy lime dressing.

Scale

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

2 tablespoons fresh dill, chopped

1 tablespoon Dijon mustard

1 garlic clove, minced

1/4 teaspoon kosher salt

1. Stir together mayonnaise, sour cream, lime zest and juice, dill, mustard, garlic, salt, and pepper to make the dressing.

2. Bring a pot of water to a boil and cook shrimp for 2–3 minutes until pink and cooked through.

3. Prepare an ice water bath and transfer shrimp to cool for 3 minutes.

4. Drain shrimp and chop into bite-sized pieces.

5. In a mixing bowl, combine shrimp, cucumber, green onions, and dressing. Stir until creamy.

6. Chill before serving.

For extra flavor, add avocado or cherry tomatoes.

Store in an airtight container in the refrigerator for up to 2 days.