Cucumber Shrimp Fresh Lime

This cucumber shrimp salad with fresh lime is the ultimate warm weather dish for lunch or light dinner Its crisp veggies juicy shrimp and creamy citrus dressing come together in minutes for a refreshing and satisfying salad that steals the spotlight at any table

I first whipped this up on a humid summer day and it quickly became my go to for parties and potlucks Everyone always asks for the recipe and the bowl is always scraped clean

Ingredients

• Shrimp: look for peeled and deveined shrimp for ease fresh or frozen both work just be sure to thaw and pat dry
• English cucumber: adds crunch with minimal seeds choose one that feels firm to the touch for max freshness
• Green onions: bring gentle onion flavor without overpowering finesse select ones with bright green tops
• Mayonnaise: creates a creamy base with richness opt for a good quality type for best taste
• Sour cream: provides tang that balances the mayo stick to full fat for the best texture
• Lime zest and juice: deliver fresh citrus brightness pick a juicy heavy lime for maximum yield
• Fresh dill: brightens the dish with herbal aroma use fresh only dried will not give the same lift
• Dijon mustard: adds subtle sharpness a classic ingredient that elevates the flavor harmony
• Garlic: infuses aromatic warmth buy a plump clove and mince it very fine for even distribution
• Kosher salt: seasons everything evenly flakes are easier to control than regular table salt
• Fresh ground black pepper: imparts a gentle bite always grind fresh for a pop of flavor

Step-by-Step Instructions

Make the Creamy Dressing:

In a bowl mix together mayonnaise sour cream lime zest and lime juice fresh dill Dijon mustard minced garlic kosher salt and black pepper until very smooth and fully blended Chill this mixture so the flavors meld

Cook the Shrimp:

Boil a large pot of water and once vigorously bubbling add the raw shrimp Gently stir and cook for about three minutes or just until they turn fully opaque and pink

Chill the Shrimp:

Prepare a bowl of ice water Lift the hot shrimp from the pot and immediately drop them into the ice bath This instantly stops the cooking and keeps their texture firm Let them sit for three minutes then drain well Pat them dry and cut into bite sized chunks

Assemble the Salad:

In a large bowl combine the cooled chopped shrimp with diced cucumber and sliced green onions Pour over the chilled creamy dressing Gently fold everything together until every ingredient is evenly coated and the salad looks creamy but not soupy

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I absolutely love the way dill and lime make each bite taste like a celebration of summer My grandmother used to add dill from her garden to almost every salad and it brings back so many sunny afternoon memories every time I make this

Storage Tips

Store your shrimp salad in an airtight container in the fridge It is best enjoyed within two days Shrimp tends to get watery after sitting too long so I avoid adding extra cucumber if I plan to store leftovers If prepping ahead keep the dressing separate and mix just before serving for maximum crunch

Ingredient Substitutions

If dill is not available try fresh parsley or tarragon for a different herbaceous note You can swap Greek yogurt for the sour cream for extra tanginess or use a different citrus like lemon for a twist Small cooked bay shrimp or even chopped cooked crab can work if you cannot find large shrimp

Serving Suggestions

I love serving this salad on crisp butter lettuce leaves for a pretty presentation It is also fantastic piled onto toasted baguette slices for a fancier brunch or tucked into pita pockets for an easy lunch Try it with sliced avocado on top for even more creaminess

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A Bit of Background

Shrimp salads like this one draw inspiration from Scandinavian and American lunch classics where dill cucumber and seafood are common stars The creamy dressing is reminiscent of a classic remoulade but with a lighter touch thanks to the fresh lime and herbs

Recipe FAQs

→ What type of shrimp works best?

Medium to large peeled and deveined shrimp are ideal, as they yield a firm, juicy bite after brief cooking.

→ Can I prepare this in advance?

Yes, it keeps well in the fridge for several hours. Assemble just before serving for best texture.

→ Can Greek yogurt replace sour cream?

Absolutely! Greek yogurt provides similar tang and creaminess, making it a good alternative to sour cream.

→ How do I prevent overcooked shrimp?

Boil shrimp only until opaque and pink, then immediately chill in ice water to halt cooking and ensure tenderness.

→ Is it possible to substitute dill?

Fresh parsley or chives can be used instead of dill, though dill adds a particularly bright flavor.