Cucumber Shrimp Salad – Quick Protein-Rich Meal
This light and refreshing shrimp salad combines tender, chopped shrimp with crisp cucumber, green onion, and fragrant dill, all coated in a creamy lime dressing. It’s a simple, satisfying option for a quick meal that’s both flavorful and protein-rich.
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Servings: 4
Notes
Ingredients
- 2 pounds shrimp, peeled and deveined
- 1 English cucumber, small diced
- 3 green onions, thinly sliced
Creamy Lime Dressing
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 large lime, zested and juiced (about 2 teaspoons zest and 2 tablespoons juice)
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- ¼ teaspoon kosher salt
Instructions
- Prepare the dressing
In a bowl, combine the mayonnaise, sour cream, lime zest and juice, dill, mustard, garlic, salt, and pepper. Mix until smooth, then set aside or refrigerate until needed. - Cook the shrimp
Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until they are pink and fully cooked. - Cool the shrimp
While the shrimp cook, set up a bowl of ice water. Transfer the cooked shrimp into the ice bath using a skimmer. Let them cool for 3 minutes, then drain in a colander. Chop into bite-sized pieces. - Combine everything
In a large bowl, mix together the chopped shrimp, green onion, diced cucumber, and dressing. Stir until evenly coated and creamy.