Effortless Cucumber Shrimp Lime (Print Version)
# Ingredients:
→ Dressing
01 -
80 millilitres sour cream
02 -
80 millilitres mayonnaise
03 -
2 tablespoons fresh dill, chopped up
04 -
Juice and zest from 1 big lime (about 2 teaspoons zest and 30 millilitres juice)
05 -
1 tablespoon Dijon mustard
06 -
1 garlic clove, grated
07 -
Freshly ground black pepper, as needed
08 -
0.25 teaspoon kosher salt
→ Vegetables
09 -
3 green onions, sliced up thin
10 -
1 English cucumber, cut into small cubes
→ Seafood
11 -
900 grams shrimp, shell removed and cleaned
# Instructions:
01 -
Gently toss your cut shrimp with the cucumber, green onions, and your homemade creamy sauce in a mixing bowl until it's all coated nicely.
02 -
Have an ice water bath ready. Scoop the cooked shrimp out straight into the ice water to cool it off super fast. Wait 3 minutes or so, drain using a colander, and slice the shrimp into little bites.
03 -
Bring a big pot of water to a solid boil. Toss the shrimp in and leave them for 2 to 3 minutes, just until they turn pink and lose their see-through look.
04 -
Grab a bowl and mix together the mayonnaise, sour cream, lime zest, lime juice, dill, Dijon, grated garlic, salt, and pepper with a whisk until it's all smooth. Pop it in the fridge so it gets nice and cold.
# Notes:
01 -
Pick a juicy lime if you can. If they're on the smaller side, like Persian or Mexican limes, you might need to use two.