Description
Cool cucumber shrimp salad brings Mediterranean coastal charm to summer dining. Crisp herbs, zesty lemon, and succulent shrimp create a refreshing symphony you’ll crave on warm afternoons.
Ingredients
Scale
Protein:
- 2 pounds (907 grams) shrimp, peeled and deveined
Vegetables:
- 1 English cucumber, small diced
- 3 green onions, thinly sliced
Dressing Ingredients:
- ⅓ cup (79 milliliters) mayonnaise
- ⅓ cup (79 milliliters) sour cream
- 1 large lime, zested and juiced (about 2 teaspoons zest and 2 tablespoons juice)
- 2 tablespoons (30 milliliters) fresh dill, chopped
- 1 tablespoon (15 milliliters) Dijon mustard
- 1 garlic clove, minced
- ¼ teaspoon (1.25 milliliters) kosher salt
Instructions
- Whisk the creamy dressing ingredients together in a small container, blending mayonnaise, sour cream, tangy lime essence, freshly chopped dill, Dijon mustard, minced garlic, and a pinch of kosher salt until smooth and well-integrated.
- Bring a pot of water to a rolling boil, gently submerge the shrimp, and cook for 2-3 minutes until they transform into a vibrant pink color and achieve complete doneness.
- Create an ice water bath in a spacious bowl while the shrimp are cooking, then swiftly transfer the cooked shrimp using a skimmer or slotted spoon to halt the cooking process and rapidly cool them down.
- Drain the shrimp thoroughly in a colander, then carefully slice them into bite-sized morsels to ensure even distribution throughout the salad.
- In a large mixing vessel, combine the crisp cucumber chunks, delicate green onion slices, and freshly chopped shrimp, creating a harmonious seafood medley.
- Pour the chilled, zesty lime dressing over the salad components, gently tossing to ensure each ingredient is elegantly coated with the creamy mixture.
- Refrigerate the salad briefly to enhance the flavors and serve thoroughly chilled for a refreshing culinary experience.
Notes
- Chill the dressing beforehand to enhance the flavors and allow ingredients to meld together.
- Cook shrimp precisely to avoid rubbery texture; 2-3 minutes ensures perfect tenderness and prevents overcooking.
- Use an ice water bath immediately after boiling to stop cooking process and maintain shrimp’s delicate texture.
- Select fresh, crisp cucumbers for the best crunch and clean taste in the salad.
- Adjust seasoning to personal preference by adding extra lime juice or dill for brightness.
- Serve within 2 hours of preparation to maintain optimal freshness and prevent soggy vegetables.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 272
- Sugar: 2 g
- Sodium: 335 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 174 mg