Description
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A light and refreshing cucumber shrimp salad featuring tender shrimp, crisp cucumber, and green onions, all tossed in a creamy lime dressing with dill and Dijon mustard. Perfect for a quick lunch, elegant side, or picnic dish, ready in just 20 minutes.
Ingredients
- Salad
- 2 lbs (900 g) shrimp, shells removed and deveined
- 1 English cucumber (about 300 g), diced into small pieces
- 3 green onions (about 30 g), thinly sliced
- Creamy Lime Dressing:
- 80 ml (⅓ cup) mayonnaise
- 80 ml (⅓ cup) sour cream
- 1 large lime, zested (2 tsp/4 g) and juiced (2 tbsp/30 ml)
- 2 tbsp (8 g) fresh dill, chopped
- 1 tbsp (15 g) Dijon mustard
- 1 clove garlic, minced (about 3 g)
- ¼ tsp (1.5 g) kosher salt
Instructions
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Cook the Shrimp – In a medium saucepan, bring water to a gentle boil. Add shrimp and cook for 2–3 minutes until opaque pink. Drain, rinse under cold water, and pat dry.
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Prep the Veggies – Dice cucumber into small cubes and slice green onions thinly.
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Make the Dressing – Whisk together mayonnaise, sour cream, lime zest, lime juice, dill, Dijon mustard, garlic, and salt until smooth and creamy.
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Combine – In a large mixing bowl, toss shrimp, cucumber, and green onions with the dressing until evenly coated.
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Chill & Serve – Cover with plastic wrap and refrigerate for at least 30 minutes. Serve cold.
Notes
Use fresh shrimp if possible; if using frozen, thaw completely.
Add cayenne pepper for extra heat.
Swap half the mayo for Greek yogurt for a lighter version.
Dice cucumber just before mixing to keep it crisp.
Make ahead for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Boiling, Chilling
- Cuisine: American