Cucumber Shrimp Salad Lime (Print Version)
# Ingredients:
→ Salad Base
01 -
2 pounds shrimp, peeled and deveined
02 -
1 English cucumber, small diced
03 -
3 green onions, thinly sliced
→ Creamy Lime Dressing
04 -
80 milliliters (⅓ cup) mayonnaise
05 -
80 milliliters (⅓ cup) sour cream
06 -
1 large lime, zested and juiced (approximately 2 teaspoons zest and 30 milliliters juice)
07 -
2 tablespoons chopped fresh dill
08 -
1 tablespoon Dijon mustard
09 -
1 garlic clove, minced
10 -
0.25 teaspoon kosher salt
11 -
freshly ground black pepper, to taste
# Instructions:
01 -
In a medium bowl, combine mayonnaise, sour cream, lime zest, lime juice, chopped dill, Dijon mustard, minced garlic, kosher salt, and black pepper. Stir thoroughly until smooth. Cover and refrigerate.
02 -
Bring a large pot of water to a gentle boil. Add the shrimp and cook for 2 to 3 minutes until opaque and pink throughout.
03 -
As the shrimp cooks, prepare an ice water bath in a large bowl. Transfer cooked shrimp immediately into the ice water bath using a skimmer or slotted spoon. Cool for 3 minutes, then drain shrimp in a colander.
04 -
Cut cooled shrimp into bite-sized pieces for even distribution in the salad.
05 -
In a large mixing bowl, combine chopped shrimp, diced English cucumber, and sliced green onion. Pour the prepared dressing over the mixture and fold gently until all ingredients are coated and creamy. Serve chilled.
# Notes:
01 -
Select a ripe, juicy lime for optimal flavor. If using small limes, consider using two.