Ingredients
Equipment
Method
Preparation
- In a mixing bowl, combine mayonnaise and sour cream until smooth.
- Add lime juice and zest, minced garlic, Dijon mustard, chopped dill, and salt; mix well.
Cooking Shrimp
- Boil water in a large pot; cook shrimp for about 2–3 minutes until pink; transfer to an ice bath immediately.
- Once chilled, drain the shrimp and chop them into bite-sized pieces.
Combine and Chill
- In a large bowl, combine chopped shrimp, diced cucumber, and green onions; pour dressing over the mixture.
- Gently fold to combine everything without mashing; taste for seasoning adjustments.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
Notes
This salad can be customized with additional ingredients like avocado or herbs to suit your taste. It's best served cold and can be stored in an airtight container for up to two days.