Description
A refreshing and creamy shrimp salad featuring tender boiled shrimp, crisp cucumber, and green onions tossed in a zesty lime and dill mayonnaise dressing. Perfect as a light lunch or a flavorful appetizer.
Ingredients
Shrimp
- 2 pounds shrimp (peeled and deveined)
Vegetables
- 1 English cucumber (small diced)
- 3 green onions (thinly sliced)
- 1 large lime (zested and juiced, about 2 teaspoons zest and 2 tablespoons juice)
- 2 tablespoons chopped fresh dill
- 1 garlic clove (minced)
Dressing
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 tablespoon Dijon mustard
- ¼ teaspoon kosher salt
- Freshly ground black pepper (to taste)
Instructions
- Make the dressing. In a bowl, stir together the mayonnaise, sour cream, lime zest and juice, chopped dill, Dijon mustard, minced garlic, kosher salt, and black pepper until smooth and well combined. Set aside or chill in the fridge.
- Cook the shrimp. Bring a pot of water to a rolling boil. Add the peeled and deveined shrimp and cook for 2 to 3 minutes, until the shrimp turn pink and are just cooked through.
- Chill the shrimp. Prepare an ice water bath while the shrimp are cooking. Using a skimmer, transfer the cooked shrimp to the ice water bath and let them cool for about 3 minutes to stop the cooking process.
- Drain and chop shrimp. Drain the cooled shrimp in a colander and pat dry if necessary. Chop the shrimp into bite-sized pieces suitable for salad.
- Combine ingredients. In a mixing bowl, gently stir together the chopped shrimp, diced cucumber, thinly sliced green onions, and the prepared dressing until everything is evenly coated and creamy.
- Serve. Serve the shrimp salad chilled, garnished if desired with extra fresh dill or lime wedges.
Notes
- This salad can be made a few hours ahead and stored in the fridge to allow flavors to meld.
- For a lighter version, substitute Greek yogurt for sour cream.
- Be careful not to overcook the shrimp; they should be pink and opaque but still tender.
- Adjust salt and pepper in the dressing according to taste preferences.
- Serve the salad on a bed of lettuce or with crackers for a refreshing appetizer.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American