Cucumber Shrimp Lime Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
3 green onions, sliced thin
02 -
1 large English cucumber, diced up small
03 -
900 grams peeled and cleaned shrimp
→ Creamy Lime Dressing
04 -
2 tablespoons fresh dill, chopped up
05 -
80 milliliters mayonnaise
06 -
80 milliliters sour cream
07 -
1 tablespoon Dijon
08 -
0.25 teaspoon kosher salt
09 -
Big lime, both juice (about 30 milliliters) and zest (about 2 teaspoons)
10 -
1 clove garlic, finely minced
11 -
Black pepper, ground fresh (to your liking)
# Instructions:
01 -
Mix mayo, sour cream, fresh dill, Dijon, lime zest, lime juice, salt, garlic, and lots of black pepper in a medium bowl. Stir it up until it looks creamy and smooth. Pop a lid on it and chill for now.
02 -
Fill your big pot with water and get it bubbling gently. Toss in the shrimp. Let them cook just 2 or 3 minutes. They’ll look pink and no longer see-through when ready.
03 -
Fill a huge bowl with iced water. As the shrimp finish, scoop them out with the skimmer and plop them right into the cold bath. Leave them for around 3 minutes to chill. Drain off water using the colander.
04 -
Once cooled, cut shrimp into little pieces so every bite’s got some shrimp.
05 -
In your biggest mixing bowl, pile in the chopped shrimp, diced cucumber, and green onions. Dump the dressing over. Mix softly until it’s all covered and creamy. Let it sit in the fridge until you’re ready to enjoy.
# Notes:
01 -
A juicy, fresh lime gives best flavor here. If yours are small, just use two instead.