Description
A refreshing, creamy, and tangy shrimp salad with crunchy cucumbers and a zesty lime-dill dressing. Perfect for light lunches, summer meals, or quick-prep dinners.
Ingredients
For the Salad:
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2 pounds shrimp, peeled and deveined
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1 English cucumber, diced
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3 green onions, thinly sliced
For the Creamy Lime Dressing:
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⅓ cup mayonnaise
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⅓ cup sour cream
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Zest and juice of 1 large lime (about 2 tsp zest and 2 tbsp juice)
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2 tablespoons chopped fresh dill
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1 tablespoon Dijon mustard
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1 garlic clove, minced
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¼ teaspoon kosher salt
Instructions
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Make the dressing: In a bowl, whisk together mayonnaise, sour cream, lime zest and juice, dill, mustard, garlic, and salt. Chill until ready to use.
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Cook the shrimp: Boil water, cook shrimp for 2–3 minutes until pink. Immediately transfer to an ice bath for 3 minutes, then drain and chop into bite-sized pieces.
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Assemble the salad: In a large bowl, combine shrimp, cucumber, green onions, and dressing. Mix gently until evenly coated. Chill before serving if desired.
Notes
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Use Greek yogurt for a lighter dressing option.
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To prevent a watery salad, pat shrimp dry and optionally salt cucumber to drain excess moisture.
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Add avocado, cherry tomatoes, or hot sauce to customize.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiled + Mixed
- Cuisine: American