Ingredients
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 1 lime zested and juiced
- 4 teaspoons Dijon mustard
- 2 garlic cloves minced
- 1 1/2 tablespoons fresh dill chopped, plus more for optional garnish
- Salt to taste
- Black pepper to taste
- 2 pounds shrimp peeled and deveined
- 1 medium English cucumber diced
- 2 green onions thinly sliced
Instructions
- In a bowl, whisk together the mayonnaise, sour cream, lime zest, lime juice, Dijon mustard, minced garlic, and chopped dill. Season with salt and pepper. Set aside.
- Bring a medium pot of water to a boil. Add the shrimp and cook until they turn pink, about 2 to 3 minutes. Using a slotted spoon, transfer the shrimp to an ice water bath for about 3 minutes, then drain well.
- Chop cooled shrimp into bite-sized chunks.
- In a large salad bowl, add the diced cucumber and sliced green onions. Gently toss in the cooled shrimp and drizzle the dressing over the top. Mix well to coat all ingredients.
- Refrigerate the salad for about 15 minutes to let the flavors meld, then serve chilled. Garnish with additional fresh dill if preferred.
