Cucumber Shrimp Fresh Lime (Print Version)
# Ingredients:
→ Seafood
01 -
900 grams shrimp, peeled and deveined
→ Vegetables
02 -
1 English cucumber, small diced
03 -
3 green onions, thinly sliced
→ Dressing
04 -
80 millilitres mayonnaise
05 -
80 millilitres sour cream
06 -
Zest and juice of 1 large lime (approximately 2 teaspoons zest and 30 millilitres 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 bowl, combine mayonnaise, sour cream, lime zest, lime juice, dill, Dijon mustard, minced garlic, kosher salt, and a pinch of black pepper. Mix until thoroughly blended and keep chilled.
02 -
Fill a large pot with water and bring to a rolling boil. Add the peeled and deveined shrimp and cook for 2–3 minutes or until shrimp are opaque and pink.
03 -
Meanwhile, set up an ice water bath. Remove cooked shrimp using a skimmer and immediately transfer to the ice water bath for 3 minutes to halt cooking. Drain thoroughly in a colander, then cut shrimp into bite-sized pieces.
04 -
In a mixing bowl, gently fold together the chopped shrimp, diced cucumber, sliced green onions, and prepared dressing until evenly coated and creamy.
# Notes:
01 -
Select a juicy lime for optimal flavor; if using smaller limes, such as Mexican or Persian varieties, consider using two.