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I whip up this shrimp cucumber mix whenever I want something summery on my plate. Cold cucumbers and juicy shrimp get tossed with loads of dill and a tangy creamy sauce with fresh lime. It’s my go to meal when I want dinner fast and bright.
The first time I threw this together was on a hot day, swimming in backyard cucumbers. Everybody grabbed seconds. The time after, we just brought the whole bowl out to the porch and dug in.
Vibrant Ingredients
- Kosher salt: gives clean, even seasoning—look for white flakes
- Garlic: throws a mild kick in the mix—grab a plump clove
- Dijon mustard: brings boldness and makes the sauce pop
- Fresh dill: key for fresh flavor—skip the dried stuff in this one
- Fresh lime zest and juice: lifts everything—try to find heavy, juicy limes
- Sour cream: makes the dressing creamy with a tang
- Mayonnaise: gives the sauce body—real mayo works best
- Green onions: add gentle punch and color—look for crisp greens
- English cucumber: super crispy with no peeling needed—look for firm, smooth skin
- Shrimp: sweet and meaty—wild if you can get it is awesome
Easy Step-by-Step Directions
- Mix Everything Together:
- Grab a mixing bowl and stir shrimp chunks, cooled cucumber bits, and sliced green onion. Pour your chilled creamy dressing over and gently toss so it’s all coated. Pop it in the fridge for at least ten minutes so flavors can come together.
- Chop and Cool Shrimp:
- Fill a big bowl with cold water and ice. Scoot the hot shrimp straight from the pot into that ice bath. Let them hang out for three minutes to keep them firm. Drain and chop them up bite-sized.
- Cook the Shrimp:
- Boil up a big pot of water. Drop in cleaned shrimp and cook two to three minutes—when they blush pink and get firm, they're ready.
- Get the Dressing Ready:
- In a bowl, swirl together mayo, sour cream, fresh lime juice and zest, a sprinkle of chopped dill, Dijon mustard, minced garlic, and a pinch of kosher salt. Mix till smooth. If you’re not using it right away, stash it in the fridge.
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Whether I take this to a barbecue or serve it family style for lunch, the bowl’s always scraped clean. Dill is what makes this snap—it smells like summer and the green bits just look so good. My kids like to toss it in and sneak little bites while we mix.
Smart Storage
Keep extras tightly covered in the fridge for up to two days. The taste actually gets better as it sits overnight, but the cucumbers only stay really crisp for about a day. If any juices build up after chilling, just pour them off before you eat.
Swap Ingredients
If English cucumbers aren’t at your store, Persian ones work really well or just peel and seed a regular type. Greek yogurt can swap in for sour cream for a tangier, lighter twist, or use half Greek yogurt and half mayo if you want it even lighter.
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How to Serve
Try this over spring greens for a quick lunch, or stuff it into croissants if you’re feeling extra hungry. I love it scooped into avocado halves or packed high into crisp lettuce cups too.
Story Behind It
This type of shrimp salad borrows from both American deli vibes and some Mediterranean touches. The cool creamy dressing full of dill and lime always reminds me of meals on the coast where fresh herbs and seafood always get paired up.
FAQs About the Recipe
- → Which shrimp should I use for this salad?
Go with big or midsize shrimp that are already peeled and cleaned. They won’t get mushy and soak up all that dressing goodness.
- → Is it okay to make this ahead?
Yep, you can mix it up and pop the bowl in the fridge for up to four hours before digging in for the best crunch and flavor.
- → What’s a good swap for mayo here?
Try Greek yogurt if you want something lighter. It gives a creamy tang that keeps things fresh without all the heaviness.
- → How do I make sure shrimp stay soft?
Just cook your shrimp until they turn pink then drop them in ice water right away. That stops the cooking and keeps ‘em juicy.
- → Can I mix in extra veggies?
You bet! Toss in things like diced avocado, tomatoes, or radishes for more crunch and color.