Cucumber Shrimp Salad Recipe
This refreshing Cucumber Shrimp Salad combines perfectly cooked shrimp with crisp cucumber, tangy lime, and a creamy dill dressing. Ready in just 30 minutes, it’s a light and flavorful dish perfect for a quick lunch or a delightful appetizer that highlights fresh, vibrant flavors.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Low Fat
Ingredients
Shrimp and Vegetables
- 2 pounds shrimp (peeled and deveined)
- 1 English cucumber (small diced)
- 3 green onions (thinly sliced)
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
- Make the dressing. In a bowl, vigorously stir together the mayonnaise, sour cream, lime zest and juice, fresh dill, Dijon mustard, minced garlic, kosher salt, and a pinch of black pepper until the dressing is smooth and creamy. Set aside or refrigerate to chill and let the flavors meld.
- Cook the shrimp. Bring a large pot of water to a rolling boil. Add the peeled and deveined shrimp to the boiling water and cook for 2 to 3 minutes until they turn pink and are cooked through. Do not overcook to avoid rubbery texture.
- Prepare an ice water bath. While the shrimp cook, fill a bowl with cold water and ice cubes. Using a slotted spoon or skimmer, immediately transfer cooked shrimp into the ice bath to stop the cooking process. Let them chill for about 3 minutes to cool completely.
- Drain and chop shrimp. Remove the shrimp from the ice water and drain well in a colander. Once drained, chop the shrimp into bite-sized pieces suitable for the salad.
- Combine ingredients. In a large mixing bowl, gently stir together the chopped shrimp, thinly sliced green onions, diced cucumber, and the prepared creamy dressing until everything is evenly coated and creamy.
- Chill before serving. For best flavor, refrigerate the salad for at least 10 minutes before serving to let the flavors meld together and the salad become crisp and refreshing.
Notes
- This salad is best served chilled. Refrigerate for at least 10 minutes before serving.
- Shrimp can be swapped for cooked crab or lobster meat for a different seafood twist.
- For a lighter version, substitute half the mayonnaise with plain Greek yogurt.
- Adjust salt and pepper in dressing to taste before combining with shrimp.
- Use fresh lime juice and zest for a bright, zesty flavor.
- Ensure shrimp are fully cooled before chopping to maintain texture and prevent overdressing.
Find it online: https://justsosavory.com/cucumber-shrimp-salad-recipe/
