Cucumber Shrimp Salad
User Reviews
5
Cucumber Shrimp Salad
Description
The Cucumber Shrimp Salad mixes peeled and deveined shrimp, cooked briefly until pink and tender, then chilled in an ice bath to stop cooking and preserve texture. These shrimp are chopped into bite-sized pieces and combined with diced English cucumber and thinly sliced green onions. The creamy lime dressing made from mayonnaise, sour cream, lime zest and juice, fresh dill, Dijon mustard, garlic, and kosher salt lends a tangy, herbaceous, and slightly sharp flavor that complements the shrimp and cucumber.
This salad provides a crisp, cool texture from cucumber and smooth creaminess from the dressing and shrimp. It is served chilled and works well as a refreshing appetizer or light meal especially during warm weather. The lime zest and juice brighten the dish while the dill adds herbaceous notes.
For best flavor, use a juicy lime with good zest and juice amount, especially if using smaller limes. Preparing dressing ahead and chilling the salad enhances the melding of flavors.
Ingredients
- 2 pounds Shrimp peeled and deveined
- 1 English cucumber small diced
- 3 green onions thinly sliced
Creamy Lime Dressing
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 lime zested and juiced (about 2 teaspoons zest and 2 tablespoons juice, large
- 2 tablespoons dill chopped, fresh
- 1 tablespoon Dijon mustard
- 1 garlic minced, clove
- ¼ teaspoon kosher salt
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
- Use a fresh, juicy lime to ensure ample zest and juice for the dressing; smaller limes may require two to achieve the flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 9g | 3% |
| Protein | 32g | 64% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 305mg | 102% |
| Sodium | 1598mg | 67% |
| Potassium | 446mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 735IU | 15% |
| Vitamin C | 9mg | 10% |
| Calcium | 172mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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