Shrimp Lime Cucumber (Printable Version)
# What You'll Need:
→ Seafood
01 -
900 grams shrimp, shells and veins removed
→ Vegetables
02 -
3 green onions, sliced thin
03 -
1 English cucumber, diced small
→ Dressing
04 -
Zest and juice from a big lime (about 30 millilitres juice and 2 teaspoons zest)
05 -
80 millilitres sour cream
06 -
1 garlic clove, minced
07 -
80 millilitres mayonnaise
08 -
A little fresh ground black pepper
09 -
1 tablespoon Dijon mustard
10 -
0.25 teaspoon kosher salt
11 -
2 tablespoons fresh dill, chopped up
# Steps to Follow:
01 -
Grab a bowl and dump in the lime zest, juice, sour cream, mayo, dill, mustard, garlic, salt, and a quick shake of pepper. Stir things up until it looks smooth and creamy. Pop it in the fridge for now.
02 -
Boil a good-sized pot of water. Toss in the shrimp. Let them cook just 2 or 3 minutes—once they’re pink and look done, they’re ready to go.
03 -
While the shrimp cook, fill a bowl with icy cold water. Use a slotted spoon to fish the shrimp out and drop them straight into the cold water for a few minutes. Drain completely in a colander, then chop them up into bite-sized bits.
04 -
Now grab another bowl. Gently mix the cooled chopped shrimp, green onions, diced cucumber, and all that lime dressing. Stir just enough to get everything coated.
# Additional Tips:
01 -
Pick a plump, juicy lime for the best taste—if all you’ve got are smaller ones, just use two instead.