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This lime-kissed cucumber shrimp combo is your sunny day best friend. Juicy shrimp, crunchy veggies and a silky tangy sauce all join forces for a chill meal that’s loaded with fresh flavor and easy vibes. It's ready super fast and always grabs attention.
The first time I tossed this together was one steamy afternoon. It’s now my favorite dish to bring to friends’ gatherings. Folks keep asking how I made it—and it always disappears fast.
Vibrant Ingredients
- Kosher salt: pulls everything together and is easier to manage than common table salt
- Black pepper, freshly cracked: gives a peppery pop—just twist it fresh if you can for best flavor
- Garlic: brings gentle heat and depth—smash up a big clove so it spreads throughout
- Dijon mustard: turns up the flavor with just a hint of tang
- Fresh dill: adds herb fragrance and a hint of brightness—skip dried, it’s just not the same
- Lime zest and juice: for a big splash of citrus—grab one that’s plump and heavy
- Sour cream: keeps things tangy and rich—full fat is best
- Mayonnaise: makes everything rich and creamy—use your favorite brand
- Green onions: gentle, mellow flavor—look for perky fresh ones
- English cucumber: cool and crisp with few seeds—firmness means freshness
- Shrimp: grab some that are already peeled and cleaned, fresh or thawed frozen work, just dab them dry
Easy Step-by-Step Directions
- Mix It All Up:
- Toss the cooled shrimp pieces in a big bowl with chopped cucumber and green onion. Pour over the cold, creamy dressing. Gently mix until everything’s evenly coated but not soupy.
- Chill Those Shrimp:
- Scoop the just-boiled shrimp straight into icy water to stop the cooking. Let them cool for three minutes, drain, then dry them off and chop into bite-size bits.
- Cook the Shrimp:
- Boil water until it’s really bubbling, drop in raw shrimp, cook for about three minutes until totally pink.
- Whisk Together the Creamy Stuff:
- Stir together mayo, sour cream, lime zest and juice, dill, Dijon mustard, crushed garlic, salt, and black pepper in a bowl. Mix until super smooth. Chill to let flavors blend.
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Dill and lime together make every forkful taste like sunshine. My grandma loved tucking fresh dill into salads from her garden—so every time I make this, I feel like I’m back on her porch in the sunshine.
How to Store It
Pop your shrimp salad in a sealed container and stash in the fridge. Try to eat it in two days for the best bite. Shrimp get a bit watery if they sit too long, so skip extra cucumber if you want leftovers. If you’re planning ahead, just keep the dressing and salad separate and toss right before serving—everything keeps its crunch that way.
Swap Options
No dill? Fresh parsley or tarragon both give a herby kick. Switch sour cream for Greek yogurt if you want more tang, or swap in lemon instead of lime to shake things up. Can’t find big shrimp? Bay shrimp or even chunks of cooked crab are tasty stand-ins.
How to Serve
Try heaping this salad onto cold lettuce leaves for a crisp bite. Scoop it over toasted bread slices for a fancier twist, or tuck it into pitas for a no-fuss lunch. Add sliced avocado if you like an extra creamy hit on top.
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Origins
Dishes like this came from both American and Scandinavian kitchens—seafood, dill, and cucumber are the stars in both! The creamy sauce here is kind of like old-school remoulade, but the fresh lime and herbs lighten everything up.
Recipe FAQs
- → Which kind of shrimp should I grab?
Go with medium or big peeled shrimp. They turn out juicy and firm if you don’t cook them too long.
- → Can I get this ready ahead of time?
For sure—it’ll stay fresh in the fridge for hours. If you want the crunchiest bite, toss it all together just before you dig in.
- → Will Greek yogurt work instead of sour cream?
Yep! Greek yogurt is a tangy, creamy swap, so you won’t miss the sour cream.
- → How do I keep shrimp from turning rubbery?
Boil just until they look pink and not see-through. Toss ‘em straight into ice water so they stay soft and tender.
- → Can I trade out the dill?
Sure! Fresh chives or parsley do the job, but dill gives a nice bright punch if you’ve got it.