Shrimp Cucumber Lime (Print Version)
Plump shrimp, crunchy cucumber, and sliced green onion get smothered in a tangy, creamy lime-dill mix for a cool, tasty bite.
# Ingredients:
→ Salad Base
01 -
3 green onions, sliced thin
02 -
1 English cucumber, diced up small
03 -
900 grams shrimp, peeled and with the vein removed
→ Creamy Lime Dressing
04 -
Freshly cracked black pepper, as much as you want
05 -
0.25 teaspoon kosher salt
06 -
1 clove garlic, finely chopped
07 -
1 tablespoon Dijon mustard
08 -
2 tablespoons fresh chopped dill
09 -
1 large lime, both the zest (about 2 teaspoons) and juice (roughly 30 milliliters)
10 -
80 milliliters sour cream
11 -
80 milliliters mayo
# Steps:
01 -
Stir together your cut-up shrimp, cucumber bits, and green onions in a big bowl. Drizzle on the dressing you mixed up earlier. Fold the whole thing gently until it all looks covered and creamy. Pop it in the fridge until it's nice and cold, then dig in.
02 -
Slice those chilled shrimp into small chunks so every bite comes out even.
03 -
Dump the just-cooked shrimp straight into a bowl of icy water. Use a slotted spoon or skimmer to move them fast. Let them cool for three minutes, then drain them in a colander.
04 -
Fill a big pot with water and heat it until bubbles are just breaking. Toss in your shrimp and cook for two to three minutes. Take them out once they're pink and not see-through.
05 -
Take a medium bowl and dump in the mayo, sour cream, lime zest and juice, dill, Dijon, garlic, salt, and pepper. Whisk that all up until it's creamy and smooth. Cover it and stick it in the fridge.
# Notes:
01 -
Grab a juicy lime for max flavor. If your limes are little, just use two instead.