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Bright cucumber and juicy shrimp pair up with fresh lime for an unbeatable dish when it's hot outside. Cool veggies and flavorful shrimp get tossed with a smooth, tangy dressing for a lunch or dinner that feels light but totally satisfying. When you put this on the table, everybody wants a scoop.
The first time I tossed this together was during one sticky July afternoon—it instantly became my favorite for picnics and BBQs. Folks always want to know how to make it, and there's never a crumb left behind.
Delicious Ingredients
- Fresh dill: goes in for a punchy, green flair—don't bother with dried, it just won't taste as lively
- Lime zest and juice: these bring a tangy zing—pick limes that feel heavy and juicy
- English cucumber: gives every bite crunch—firm ones are best, barely any seeds
- Sour cream: makes things tangy and smooth—full-fat delivers a silky texture
- Mayonnaise: the backbone of the creamy mix—a quality jar amps up the flavors
- Dijon mustard: adds gentle sharpness that balances out the richness
- Green onions: add a mild bite—look for the crisp, bright greens
- Shrimp: peeled and deveined saves time—thawed frozen or fresh, just dry them really well
- Fresh ground black pepper: fresh cracked for a little bite and pop
- Kosher salt: for even seasoning—flakes are easy to sprinkle and adjust
- Garlic: a small clove, finely minced to mix through everything
Simple Step-by-Step Directions
- Bring It All Together:
- Pour the creamy chilled dressing all over the salad, then fold gently to coat everything evenly. You want it creamy, not runny.
- Chill Out the Shrimp:
- Scoop shrimp from hot water and straight into ice water. It stops them from overcooking and keeps ‘em firm. Let them cool, drain good, pat dry, chop into bite-sized chunks.
- Cook Those Shrimp:
- Once water's at a hard boil, toss in the shrimp and stir gently. In about three minutes, they'll turn pink and opaque—pull them before they go rubbery.
- Mix Up The Creamy Sauce:
- Switch to a bowl and combine mayo, sour cream, zest and juice of lime, fresh dill, Dijon, finely minced garlic, black pepper, and salt. Whisk fast until it’s smooth. Pop it in the fridge to chill and mellow out.
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The way lime and dill shine in this is unbeatable. Summer memories come back every time I eat it—just like how my grandma always filled her salads with dill from her garden. Makes me smile every bite.
How to Store
Pop leftover shrimp salad in a sealed-up container and stash it in the fridge. It'll taste best within a couple of days. Shrimp can get watery if it sits, so ease up on extra cucumber if you want leftovers. If you’re making it ahead, save the dressing on the side and combine right before serving—everything stays crispier that way.
Easy Ingredient Swaps
Run out of dill? Try a handful of fresh parsley or tarragon for a different herbal twist. You can also swap in Greek yogurt for the sour cream for more tang. Lemon works if you can’t do lime. Don’t have big shrimp? Chopped crab or little bay shrimp work great too.
How to Serve
This shines scooped into crispy butter lettuce leaves for a quick, fresh lunch. It’s also great on top of toasted baguette for a dressed up brunch. Or tuck it in pita for an easy, grab-and-go meal. I sometimes add avocado slices for extra creamy vibes.
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Where It Comes From
Dish like this is inspired by a mix of American and Scandinavian classics, where shrimp, dill, and cucumber are the usual crew. The dressing is kind of like remoulade, but lighter thanks to the sharpness from lime and a pile of herbs.
Frequently Asked Questions
- → Which shrimp should I pick?
Go for medium or big peeled shrimp since they stay juicy and have that perfect snap after cooking for just a couple of minutes.
- → Is it okay to make this earlier?
For sure—it hangs out just fine in the fridge for a few hours. Put it together last minute for the freshest crunch.
- → Could I swap in Greek yogurt?
You bet! Greek yogurt is just as creamy and tangy, so it easily fills in for sour cream.
- → How do I keep shrimp tender?
Just cook the shrimp until they turn pink and lose their see-through look, then right away cool them with ice water so they don’t get rubbery.
- → Can I use something besides dill?
Yep! Try fresh parsley or chives if you want. Dill is super fresh but both swaps taste great too.