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You'll love how cool and crunchy this cucumber shrimp combo is. Sweet juicy shrimp get tossed with a tangy creamy lime sauce that's just right on a hot day. The herby flavor pops, and this bowl never sticks around long when family gets together.
The first time I put this together was for a picnic. Everyone wanted the details on how to make it. Now it's my quick-make favorite any time folks drop by unplanned.
Lively Ingredients
- English cucumber: diced small Brings crunch and a hit of freshness Pick a crisp, green cucumber for the best bite
- Dijon mustard: Swirls in some bite Be sure to grab a creamy Dijon for real flavor
- Freshly ground black pepper: Adds gentle heat Give it a fresh grind so it's nice and aromatic
- Green onions: thinly sliced Lifts the dish with mellow oniony flavor Aim for ones with sturdy, bright green tops
- Kosher salt: Wakes up all the flavors If you've got flaky salt, use it
- Lime: juiced and zested Makes everything citrusy A ripe lime gives you the most zing
- Sour cream: Cuts the richness of the mayo Go for full-fat so it's extra smooth
- Shrimp: peeled and deveined Used as the main player Look for either really fresh shrimp or good frozen shrimp without additives
- Fresh dill: chopped Pops in that bright herby taste Use only fresh, green sprigs so it's super flavorful
- Garlic clove: minced Gives the salad a savory punch Grab a fresh clove for max flavor
- Mayonnaise: Makes everything creamy and smooth Pick your favorite brand with clean ingredients
Step-by-Step Directions
- Toss Everything Together:
- Throw the shrimp chunks, diced cukes, and green onions in a big bowl. Dump in your lime dressing and gently mix it all. Check that each bit gets covered and the whole thing looks light and creamy. Pop it in the fridge so it's nice and cold before serving.
- Chop Up the Shrimp:
- Once your shrimp is cool, slice it up into pieces that are easy to pick up with a fork. That way, every bite has a little bit of everything.
- Quick Chill for Shrimp:
- As soon as your shrimp finish cooking, move them using a slotted spoon right into a big bowl of ice water. Let them sit for three minutes or so to cool way down and stop cooking. Drain them well in a colander so they aren't soggy.
- Simmer Shrimp Gently:
- Fill a big pot with water and let it just barely bubble. Turn the heat down a little so it doesn't go wild. Add shrimp and cook them for a couple minutes, just until they look pink and turn opaque. That keeps them tender.
- Whip Up the Lime Sauce:
- Stir mayo, sour cream, lime zest, lime juice, chopped dill, mustard, garlic, salt, and black pepper together in a bowl. Mix until totally smooth. Cover it and chill in the fridge so the flavors come together while you get everything else ready.
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Fresh dill always takes me back to summers and my grandma’s backyard. Go fresh, not dried, when mixing this into salads—it just pops with that green taste. The last time I made this for my parents’ anniversary, it vanished way before anything else on the table.
Chill and Store
Keep this mix covered and cold in your fridge—you’ve got a couple days. If the dressing gets runny, just stir everything up before serving. On hot days, set the serving bowl over a bowl of ice to keep it cold at parties.
Swap Options
Need it dairy-free? Use vegan mayo and sour cream instead. No dill? Try chopping fresh parsley or tarragon super fine. Want extra punch? Mix in some capers or a little celery seed in the dressing.
How to Serve
Spoon this salad into lettuce leaves for a fresh, light lunch. Lay it out over good toast for a tasty open sandwich. It's also great on crackers for snack time. Spritz some lime and shower on extra dill for a bright finish.
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Food Traditions and Stories
Dishes like this come from places near the sea, where fresh seafood is everywhere. The creamy, tart dressing nods to old-school American shrimp salad, but with dill and lime for a fun twist. Where I grew up on the coast, these kinds of salads always showed up at family cookouts—I can still picture everyone passing around the bowl.
Frequently Asked Questions
- → What shrimp is best for this?
Go with big shrimp that have already been peeled and cleaned up. You can grab them fresh or use frozen ones that you’ve thawed.
- → Can I use something else instead of dill?
Totally! If you’re out of dill, fresh tarragon or parsley brings in a different vibe.
- → Do I eat this warm or cold?
Chill those shrimp after cooking in an ice bath. That’ll stop the heat and lock in the cool, punchy flavor.
- → How do I stop this from turning watery?
Dry off the cooked shrimp real good and pat the cucumber before mixing. That keeps the salad creamy and not runny.
- → Is it okay to make this ahead?
Yep, you sure can. Toss it together and pop it in the fridge for a couple hours so the flavors get even better.