Shrimp Lime Cucumber (Print Version)
Juicy shrimp, cool cucumber, dill, and lime in a creamy mix. Light, chill, and just the thing when it’s hot outside.
# Ingredients:
→ Dressing
01 -
80 millilitres sour cream
02 -
1 tablespoon Dijon mustard
03 -
2 tablespoons fresh dill, chopped
04 -
0.25 teaspoon kosher salt
05 -
80 millilitres mayonnaise
06 -
Zest and juice from a big lime (should be around 2 teaspoons zest and 30 millilitres juice)
07 -
1 garlic clove, finely chopped
08 -
Black pepper, freshly cracked, add as much as you like
→ Vegetables
09 -
3 green onions, sliced thin
10 -
1 English cucumber, diced small
→ Seafood
11 -
900 grams shrimp, shells off and cleaned
# Steps:
01 -
Toss the chunked shrimp, cucumber bits, green onion slices, and your cold, creamy dressing together in a big bowl. Give it a good, gentle mix so everything's coated evenly.
02 -
While your shrimp cooks, fill a bowl with ice water. Scoop the hot shrimp out and drop them into the icy bath to stop the cooking right away. Let them chill for a few minutes, drain them well, then cut up your shrimp into easy-to-eat pieces.
03 -
Get a big pot of water going with a rapid boil. Toss in the shrimp and cook for about 2 or 3 minutes until they turn pink and no longer see-through.
04 -
Grab a bowl and throw in your sour cream, mayonnaise, lime zest and juice, dill, Dijon, garlic, salt, and as much black pepper as you crave. Whisk till smooth, then stick it in the fridge so it gets nice and cold.
# Notes:
01 -
Grab a really juicy lime for the best taste; if your limes are on the small side like Persian or Mexican ones, just use two instead.