Description
A refreshing salad combining tender shrimp and crisp cucumbers, perfect for summer gatherings.
Ingredients
Scale
- 2 pounds of shrimp, shell removed and deveined
- 1 English cucumber, diced
- 3 green onions, sliced
- β cup of mayonnaise
- β cup of sour cream
- 1 large lime, zested and juiced
- 2 tablespoons of fresh dill, chopped
- 1 tablespoon of Dijon mustard
- 1 clove of garlic, minced
- ΒΌ teaspoon of kosher salt
Instructions
- Boil the shrimp: In a large pot, bring water to a boil with a pinch of salt. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque.
- Cool down: Drain the shrimp using a colander and rinse under cold water.
- Prep the vegetables: Slice the cucumber and green onions thinly.
- Make the dressing: Combine mayonnaise, sour cream, lime juice, lime zest, Dijon mustard, minced garlic, and kosher salt in a bowl and whisk until smooth.
- Combine and toss: In a large bowl, add cooled shrimp, cucumbers, green onions, and dill. Toss with the dressing until well coated.
- Chill: Cover and refrigerate for at least 30 minutes before serving.
Notes
This salad can be made a day ahead for enhanced flavors. Avoid overcooking shrimp to prevent a rubbery texture.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 130mg