Shrimp Cucumber Zest (Print-Friendly Version)
# What You'll Need:
→ Creamy Lime Dressing
01 -
1/3 cup sour cream
02 -
1/3 cup mayonnaise
03 -
1 tablespoon Dijon mustard
04 -
2 tablespoons chopped fresh dill
05 -
1 big lime, zested and squeezed (about 2 teaspoons zest and 2 tablespoons juice)
06 -
1 clove garlic, minced
07 -
1/4 teaspoon kosher salt
→ Vegetables
08 -
3 green onions, thinly sliced
09 -
1 English cucumber, diced
→ Seafood
10 -
2 pounds shrimp, peeled and cleaned
# Step-by-Step Directions:
01 -
Pop it in the fridge for thirty minutes or so, then grab it out when you’re ready to dig in. The time in the cold helps everything taste better.
02 -
Toss the cooked shrimp, cucumber bits, and green onion slices into a big bowl. Add your creamy dressing and give it a gentle mix so it's all coated but you don’t smash the pieces.
03 -
Grab a bowl and stir together the sour cream, mayo, lime zest, juice, chopped dill, spoon of mustard, smashed garlic clove, and salt. You want it smooth.
04 -
Slice the green onions up real thin and cut the cucumber into chunks on the smaller side. Keep them on standby.
05 -
Fill a pot with salted water and get it just bubbling. Toss in the shrimp. Give it 2–3 minutes until they turn pink and look cooked through. Drain and hit them with cold water to stop things cooking.
# Helpful Notes:
01 -
Don’t let the shrimp cook too long or they’ll get chewy. Stop once they’re just turning pink and solid.