Description

Cucumber Shrimp Salad is a refreshing summer seafood salad made with tender shrimp, crisp cucumber, and creamy lime dressing.

Ingredients

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 chopped fresh dill

1 tablespoon Dijon mustard

1 garlic clove, minced

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

Instructions

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

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

3. Prepare an ice water bath. Transfer shrimp to ice water for 3 minutes, then drain.

4. Chop shrimp into bite-sized pieces.

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

Notes

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

For a lighter version, substitute part of the mayonnaise with Greek yogurt.