Shrimp Cucumber Lime (Printable Version)
Tender shrimp, crisp cucumber, and dill in a tangy lime sauce bring big summer energy to the table.
# What You'll Need:
→ Seafood
01 -
900 grams shrimp, shells off and veins removed
→ Vegetables
02 -
3 green onions, sliced thin
03 -
1 English cucumber, chopped small
→ Dressing
04 -
2 tablespoons fresh dill, chopped up
05 -
1 tablespoon Dijon mustard
06 -
Zest and juice from a big lime (about 2 teaspoons zest and 30 millilitres juice)
07 -
80 millilitres mayonnaise
08 -
80 millilitres sour cream
09 -
1 garlic clove, chopped
10 -
0.25 teaspoon of kosher salt
11 -
Grind in some black pepper, however much you like
# Step-by-Step Guide:
01 -
Grab a mixing bowl. Toss in your chopped shrimp, green onions, cucumber, and creamy dressing. Gently stir so it's all covered. That's it for this part!
02 -
Once your shrimp are totally cool, pop them onto a cutting board and chop them into little bites. Make sure you drain them well with a colander first.
03 -
While shrimp boil, have a bowl of ice water ready. Use a slotted spoon to drop cooked shrimp in the cold water for about 3 minutes. This stops them from overcooking. Drain when they're cold.
04 -
Pour mayonnaise, sour cream, mustard, fresh dill, lime zest and juice, mashed garlic, and salt all into a bowl. Twist in some black pepper if you’re into it. Stir until it's nice and smooth, then pop it in the fridge.
# Additional Notes:
01 -
Grab a lime that's super juicy for the most flavor. If your limes are on the small side, like Persian or Mexican ones, you might want to use a second.