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Cucumber Shrimp Salad Recipe

Cucumber Shrimp Salad Recipe
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★★★★★

5 from 15 reviews

A refreshing and creamy cucumber shrimp salad featuring tender shrimp, crisp cucumber, and a zesty lime-dill dressing. Perfect as a light lunch or a flavorful side dish, this salad combines fresh ingredients with a tangy, creamy dressing for a delightful balance.

Ingredients

Scale

Shrimp and Vegetables

  • 2 pounds shrimp, peeled and deveined
  • 1 English cucumber, small diced
  • 3 green onions, thinly sliced

Creamy Lime Dressing

  • ⅓ cup mayonnaise
  • ⅓ cup sour cream
  • 1 large lime, zested and juiced (about 2 teaspoons zest and 2 tablespoons juice)
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper, to taste

Instructions

  1. Make the dressing: In a bowl, stir together the mayonnaise, sour cream, lime zest and juice, chopped fresh dill, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper. Set aside or refrigerate to chill while preparing the rest of the salad.
  2. Cook the shrimp: Bring a pot of water to a rolling boil. Add the peeled and deveined shrimp and cook for 2 to 3 minutes, until the shrimp turn pink and are cooked through. Do not overcook to maintain tenderness.
  3. Prepare the ice water bath: While the shrimp are cooking, fill a large bowl with ice and cold water. Using a skimmer or slotted spoon, transfer the cooked shrimp immediately to the ice water bath to stop the cooking process. Let them cool for about 3 minutes, then drain in a colander.
  4. Chop the shrimp: Once cooled, chop the shrimp into bite-sized pieces suitable for mixing into the salad.
  5. Combine and serve: In a large mixing bowl, combine the chopped shrimp, diced cucumber, sliced green onions, and the creamy lime dressing. Stir gently until everything is evenly coated and creamy. Serve chilled or at room temperature.

Notes

  • Use a juicy lime for the best lime flavor; if using smaller limes like Mexican or Persian varieties, use two to equal the juice and zest of a large lime.
  • For a lighter version, substitute avocado for mayonnaise.
  • Make sure not to overcook the shrimp to keep them tender and juicy.
  • This salad can be prepared a few hours in advance and kept refrigerated for flavors to meld.
  • Adjust seasoning with salt and pepper to your taste before serving.

Nutrition

Keywords: shrimp salad, cucumber shrimp salad, creamy shrimp salad, lime dressing salad, healthy shrimp recipe, light lunch

Find it online: https://kitchenwithkai.com/cucumber-shrimp-salad-recipe/