Cucumber Shrimp Lime (Printable Version)
# What You'll Need:
→ Salad Base
01 -
3 green onions, sliced up thin
02 -
1 English cucumber, chopped into little cubes
03 -
2 pounds shrimp, shells off and cleaned
→ Creamy Lime Dressing
04 -
fresh black pepper, toss in however much feels right
05 -
0.25 teaspoon kosher salt
06 -
1 garlic clove, chopped up tiny
07 -
1 tablespoon Dijon mustard
08 -
2 tablespoons dill, just chop it up fresh
09 -
1 large lime, use the zest and the juice (aim for about 30 milliliters juice and 2 teaspoons zest)
10 -
80 milliliters (about ⅓ cup) sour cream
11 -
80 milliliters (about ⅓ cup) mayo
# Steps to Follow:
01 -
Grab a big bowl. Toss in the chopped shrimp, cucumber cubes, and sliced green onion. Drizzle that creamy dressing over everything. Fold it all together gently until it's nicely mixed. Chill before serving.
02 -
Take your cooled shrimp and just cut them into bite-sized bits. That way, you'll get some with every forkful.
03 -
While the shrimp cooks, fill a bowl with icy water. Scoop out the shrimp as soon as they're done and dump them right into the cold bath. Let them hang out for about 3 minutes, then drain in a colander.
04 -
Boil a big pot of water, but keep it at a nice gentle bubble. Toss in the shrimp and let them cook about 2 or 3 minutes until they're pink and no longer see-through.
05 -
In a medium bowl, mix together mayo, sour cream, lime zest, lime juice, dill, mustard, minced garlic, salt, and some pepper. Stir it all up until smooth. Cover and stick it in the fridge for a bit.
# Additional Tips:
01 -
Go for a fresh, juicy lime if you can. If yours are on the small side, grab two instead.