Cucumber Shrimp Salad

This Cucumber Shrimp Salad is a refreshing and flavorful twist on a classic shrimp salad. With juicy, bite-sized shrimp, crisp cucumbers, green onions, and a creamy lime dressing, it's perfect for a light lunch or dinner. The addition of fresh dill and a tangy mustard-based dressing makes it an irresistible dish for warm days.

Ingredients

• 2 pounds shrimp, peeled and deveined
  
  

• 1 English cucumber, small diced
  
  

• 3 green onions, thinly sliced
  
  

Creamy Lime Dressing:

• ⅓ cup mayonnaise
  
  

• ⅓ cup sour cream
  
  

• 1 large lime, zested and juiced (about 2 teaspoons zest and 2 tablespoons juice)
  
  

• 2 tablespoons chopped fresh dill
  
  

• 1 tablespoon Dijon mustard
  
  

• 1 garlic clove, minced
  
  

• ¼ teaspoon kosher salt
  
  

Directions

1. To make the dressing, stir together the mayonnaise, sour cream, lime zest and juice, dill, mustard, garlic, salt, and pepper. Set aside or refrigerate.
   
   

2. Bring a pot of water to a boil, then add the shrimp and cook for 2 to 3 minutes, until cooked through and pink.
   
   

3. Prepare an ice water bath. Using a skimmer, transfer the shrimp to the ice bath and let them cool for 3 minutes, then drain.
   
   

4. Chop the cooled shrimp into bite-sized pieces.
   
   

5. In a large mixing bowl, stir together the chopped shrimp, green onions, diced cucumber, and the dressing until well combined.
   
   

Nutritional Value (per serving)

• Calories: 349 kcal
  
  

• Carbohydrates: 9 g
  
  

• Protein: 32 g
  
  

• Fat: 20 g
  
  

• Saturated Fat: 4 g
  
  

• Polyunsaturated Fat: 9 g
  
  

• Monounsaturated Fat: 4 g
  
  

• Trans Fat: 0.1 g
  
  

• Cholesterol: 305 mg
  
  

• Sodium: 1598 mg
  
  

• Potassium: 446 mg
  
  

• Fiber: 1 g
  
  

• Sugar: 3 g
  
  

• Vitamin A: 735 IU
  
  

• Vitamin C: 9 mg
  
  

• Calcium: 172 mg
  
  

• Iron: 1 mg