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This shrimp and cucumber mix is my go-to when I’m craving something zesty and simple, kind of like summer in every bite. You get juicy shrimp, cool chunks of cucumber, some dill for a fresh pop, and a creamy tangy sauce with lime. It’s my lazy-night favorite when I want dinner on the table fast and tasty.
First time I made this, it was so hot outside and my garden was full of cucumbers. My family ate seconds before I could sit down. Another day, we just grabbed spoons and finished it on the porch straight from the bowl.
Tasty Ingredients
- Dijon mustard: gives the sauce a quick kick and makes it taste deeper
- Fresh dill: is a must for that herbal vibe, skip the dried stuff here
- Green onions: bring a gentle zing and fresh crunch—look for ones with bright green tops
- Kosher salt: helps all the flavors pop, pick nice chunky white crystals
- Shrimp: sweet & briny—wild caught is best for taste and that snap
- Mayonnaise: makes the dressing rich and creamy—go for classic egg mayo
- English cucumber: adds cool crispness, no peeling or seeding needed, just pick firm ones
- Fresh lime zest & juice: wake everything up—choose limes that feel heavy
- Sour cream: gives a tangy balance and keeps it creamy
- Garlic: adds just a bit of punch, stick to plump fresh cloves
Simple Step-by-Step
- Mix it All:
- Drop your chopped shrimp, diced cucumber, and green onions into a big bowl. Pour over the creamy dressing and toss real gently so it all gets coated. Chill for ten minutes or more to let it all come together.
- Chill and Chop Shrimp:
- Get a big bowl of ice water ready while you boil your shrimp. Once they turn pink, fish them out fast and toss them straight into the ice water. Wait three minutes, so they stay bouncy and juicy, then drain and chop into bite-sized bits.
- Sizzle the Shrimp:
- Heat up a big pot of water until it’s bubbling like crazy, drop in your peeled and cleaned shrimp, and let cook two to three minutes, just till they’re pink and cooked through.
- Dressing Time:
- In a bowl, stir together mayo, sour cream, lime juice and zest, chopped dill, Dijon, minced garlic, and kosher salt. Give it a good mix till smooth and the dill gets everywhere. Pop it in the fridge if you’re not using it right away.
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Whenever I whip up a bowl for family meals or picnics, it's gone in minutes. Dill makes the biggest difference—its green specks instantly remind me of summer. My kids love to sprinkle it in (and steal a few bites).
Chill Storage Advice
Keep leftovers covered in the fridge for up to two days. The flavors get better if it sits, but cucumbers keep their snap best for about one day. If any extra liquid shows up, just drain it before serving after chilling.
Ingredient Swaps
No English cucumbers? Persian cukes work, or peel and core a regular one from the store. For less fat and more tang, swap in Greek yogurt for sour cream, or use half-and-half Greek yogurt and mayo to lighten it up.
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Fresh Serving Ideas
Spoon this salad over mixed greens for lunch, or stuff it into split croissants if you want something hearty. When I’m feeling fun, I pile it into lettuce cups or scoop it onto avocado halves.
Food Traditions
This kind of shrimp salad comes from both those classic American deli flavors and a bit of Mediterranean influence. The creamy sauce with dill and lime hints at Scandinavian and coastal vibes, where seafood and punchy herbs steal the show.
Common Recipe Questions
- → Which shrimp should I use here?
Go with medium or large ones—peeled and deveined is the way to go. That way, they don't fall apart and grab up all the flavors.
- → Is it okay to make this in advance?
Sure thing—put it together and let it hang out in the fridge for a few hours, up to four is best for keeping things nice and fresh.
- → Don't want mayo? What's a swap?
Greek yogurt works really well for this, too. It’s lighter, with a little tang, and still makes a creamy dressing.
- → How do I keep shrimp soft and not rubbery?
Just cook 'em till they're pink, fast. Right after, toss them in ice water so they stop cooking. That helps them stay soft.
- → Can I toss in other veggies?
You bet. Try diced avocado, chopped radishes, or even some halved cherry tomatoes. Mix it up and add crunch or color.