Shrimp Cucumber Lime (Printable Version)
Little shrimp bits mixed with crisp cucumber and creamy lime dill. Super easy, cool, and fresh to put together.
# What You'll Need:
→ Salad Base
01 -
3 green onions, thinly sliced up
02 -
1 English cucumber, chop it into small cubes
03 -
2 pounds shrimp, shells off and cleaned
→ Creamy Lime Dressing
04 -
freshly ground black pepper, add to taste
05 -
0.25 teaspoon kosher salt
06 -
1 garlic clove, chop it up small
07 -
1 tablespoon Dijon mustard
08 -
2 tablespoons fresh dill, chopped up
09 -
1 large lime, you’ll need all the zest and juice, about 2 teaspoons zest and 30 milliliters juice
10 -
80 milliliters (⅓ cup) sour cream
11 -
80 milliliters (⅓ cup) mayonnaise
# Step-by-Step Guide:
01 -
In a big bowl, toss together your cut-up shrimp, cucumber bits, and those sliced green onions. Drizzle on the dressing and gently stir it all so everything gets creamy. Chill it before serving.
02 -
Slice your cooled shrimp into small, bite-sized chunks so everyone gets some in each forkful.
03 -
As your shrimp are cooking, get a bowl with ice water ready on the side. As soon as they’re done, scoop them out and plop them right into the cold bath. Let them sit for around 3 minutes, then drain using a colander.
04 -
In a big pot, heat water until it's almost boiling. Drop in the shrimp and cook them for 2-3 minutes, just until they’re pink and see-through.
05 -
Grab a medium bowl and toss in mayo, sour cream, lime zest, lime juice, dill, Dijon, garlic, salt, and pepper. Mix well so it’s smooth. Cover it and stick it in the fridge.
# Additional Notes:
01 -
Go for a plump, juicy lime for the best taste. Small limes? You might want two.