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Fresh Cucumber Shrimp Salad Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Cucumber Shrimp Salad You Gonna Love in Your Pressure Cooker

Fresh shrimp, crunchy cucumber, dill, and lime tossed in a creamy dressing make this pressure cooker shrimp salad a refreshing and easy meal you'll crave on hot days.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 349 kcal

Equipment

  • 1 Mixing bowl large

Ingredients
  

Main ingredients

  • 2 pounds shrimp peeled and deveined
  • 1 English cucumber small diced
  • 3 green onions thinly sliced
  • ⅓ cup mayonnaise
  • ⅓ cup sour cream
  • 1 large lime zested and juiced
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon Dijon mustard
  • 1 garlic clove minced
  • ¼ teaspoon kosher salt

Instructions
 

Instructions

  • Bring a large pot of salted water to boil.
  • Cook shrimp for 2-3 minutes until opaque and pink, then drain.
  • Transfer shrimp to ice bath, cool, then chop into bite-sized pieces.
  • Whisk together mayonnaise, sour cream, lime zest, lime juice, mustard, garlic, and salt in a bowl.
  • Toss shrimp, cucumber, green onions, and dill into dressing and mix gently to coat. Chill for 20-30 minutes before serving.

Notes

Chill salad well before serving. Serve cold and enjoy within 2-3 days. Avoid freezing.