Cucumber Shrimp Salad
Indulge in a refreshing Cucumber Shrimp Salad that’s perfect for summer gatherings or light weeknight dinners. This vibrant dish combines succulent shrimp with crisp cucumbers and a zesty lime dressing, creating a delightful flavor profile that is both satisfying and nutritious. Packed with protein and low in carbs, this salad is versatile enough to be served as a main course or a tantalizing side. With its simple preparation and fresh ingredients, you’ll have a delicious meal on the table in just 30 minutes. Enjoy it chilled or at room temperature for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
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)
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- 1 garlic clove (minced)
- ¼ teaspoon kosher salt
Instructions
- In a mixing bowl, combine mayonnaise, sour cream, lime zest and juice, dill, Dijon mustard, minced garlic, and salt to create the dressing. Set aside.
- Bring a large pot of water to boil over medium-high heat. Add peeled shrimp and cook for about 2 to 3 minutes until they turn pink.
- Prepare an ice water bath while the shrimp cook. Once cooked, use a skimmer to transfer shrimp into the ice water bath to cool for about 3 minutes. Drain and chop into bite-sized pieces.
- In the bowl with dressing, add chopped shrimp, diced cucumber, and sliced green onions; gently stir until well combined.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 410mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 185mg
Find it online: https://kitchenwarmth.com/cucumber-shrimp-salad/