Cucumber Shrimp Salad
A light, refreshing, and protein-packed salad featuring tender shrimp, crisp cucumber, and a creamy lime dill dressing. Ready in 30 minutes!
- Prep Time: 20 min
- Cook Time: 10 min
- Total Time: 30 min
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook / Boiling
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
2 pounds large shrimp, peeled and deveined
1 large English cucumber, small diced
3 green onions, thinly sliced
⅓ cup mayonnaise
⅓ cup sour cream
1 large lime, zested and juiced (about 2 tsp zest, 2 tbsp juice)
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
1 garlic clove, minced
¼ teaspoon fine sea salt
Freshly ground black pepper, to taste
Instructions
- Make the Dressing: In a bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, dill, mustard, garlic, salt, and pepper. Chill.
- Cook the Shrimp: Bring a pot of water to a boil. Add shrimp and cook for 2-3 minutes until pink and opaque.
- Shock the Shrimp: Immediately transfer cooked shrimp to an ice water bath for 3 minutes. Drain, pat dry, and chop into bite-sized pieces.
- Assemble: In a large bowl, combine chopped shrimp, diced cucumber, and sliced green onions. Add the dressing and fold until evenly coated.
- Chill & Serve: Refrigerate for 15-20 minutes before serving for best flavor.
Notes
- For a lighter dressing, substitute Greek yogurt for the sour cream.
- Fresh dill is highly recommended for the best flavor.
- Ensure shrimp and cucumber are well-drained to prevent a watery salad.
- Salad can be made 1-2 days ahead; flavors improve over time.
Nutrition
- Serving Size: 1 serving (approx 1.5 cups)
- Calories: 349 kcal
- Sugar: 3 g
- Sodium: 1598 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 290 mg
Find it online: https://maxketokitchen.com/cucumber-shrimp-salad/