Description

A quick, creamy, and refreshing salad with tender shrimp, crisp cucumber, and a zesty lime-dill dressing. Perfect for a light yet protein-packed lunch.

Ingredients

Scale

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

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Instructions

Make the dressing. To make the dressing, stir together the mayonnaise, sour cream, lime zest and juice, dill, mustard, garlic, salt, and pepper. Set aside or place in the fridge.
Cook the Shrimp. Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until cooked through and pink.
Make an Ice Water Bath. While the shrimp are cooking, prepare an ice water bath. Remove the shrimp to the ice water bath using a skimmer. Let them cool for 3 minutes, then drain them in a colander. Chop them into bite-sized pieces.
Stir it all together. In a mixing bowl, stir together the chopped shrimp, green onion, diced cucumber, and dressing, until creamy.

Notes

For best texture, do not skip the ice bath for the shrimp; it prevents them from becoming rubbery.
Fresh dill is highly recommended over dried for the brightest flavor.
The salad can be made up to 2 days ahead; flavors improve with a short chill.

Nutrition

Serving Size: 4 servings
Calories: 349 kcal
Sugar: 3 g
Sodium: 1598 mg
Fat: 20 g
Carbohydrates: 9 g
Fiber: 1 g
Protein: 32 g