Crisp Cucumber & Dill Salad with Curry Rubbed Grilled Gulf Shrimp

RECIPE

I am very excited to share this Fresh Spring Salad with everyone!  

It is fast, tasty, and healthy!  If you’re looking for a light snack or a heartier meal that takes less than 30 minutes from start to finish, this salad is a must try!  

Wild Caught Gulf Shrimp are primarily the only shrimp I will purchase. They are pricier than their farm raised counterparts, but the little extra money spent is well worth the flavor! 

What does 16/20 mean when it comes to purchasing shrimp?  

It means that there are 16-20 shrimp per pound in that bag. So, if you are buying a one pound bag, that means you are purchasing 16-20 actual shrimp. So, the smaller the number- the larger the shrimp.

An additional note for this recipe and shrimp in general: I prefer deveined shrimp, but not peeled. When shellfish, in this case shrimp, get packaged with their shells removed, a lot of the flavor is removed as well.

Also, this salad could easily be made with fresh cilantro instead of dill. Cilantro and curry pair really well with each other.  Or just as easily the curry could be omitted. This is a fun salad that you can play around with to make it your own.

Additional ingredient notes for the recipe:

I prefer to use the full-fat Greek yogurt for this recipe, but you could easily use a lower fat version. Additionally, when I use vinegar (which is a lot) I like to use 2-3 different flavors. Rice, apple, red wine, depending on what my desired outcome is. 

And when it comes to the curry seasoning for the shrimp, depending on how many shrimp you are using (1-2 lbs) will determine how much curry essence you desire (I recommend between ½ to 1 TBSP based on that amount of shrimp).

If you are following a Low-FODMAP diet, you will want to be mindful of the portion of dried raisins that you use and may want to consider a different sweetener in the recipe, depending where you are at in your challenge or reintroduction process. In fact, maple syrup or stevia would be fine alternatives or if you choose not to have a sweetener at all, that is fine too!

Editor’s Note from “What’s Cooking? With Dr. Koch” - Allison Koch, PhD, RDN

During this episode on Fireside Chat, Chef Lisa Green informed me that there are 2 veins on shrimp and when you buy deveined shrimp, only one is removed. I wasn’t sure what to think about this but was very comforted after the show to learn that the second “vein” on the shrimp is actually a blood vessel rather than the “sand vein” on the opposite side that is traditionally removed with the deveining process. The blood vein does not pose a food-safety issue to consumers and actually cooking the shrimp properly with any of the “veins” in place will kill any bacteria present anyways. It’s purely a personal preference whether you choose to have them present or not.

[[ recipeID=recipe-9l3bqr3or, title=Crisp Cucumber & Dill Salad with Curry Rubbed Grilled Gulf Shrimp ]]

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Crisp Cucumber & Dill Salad with Curry Rubbed Grilled Gulf Shrimp

Servings: 4

Keywords:

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins

Ingredients

Instructions

Ingredients

  • 1-2 lb (16/20) Wild Caught Gulf Shrimp
  • 4 Kirby or 2 English Cucumbers
  • ¼ Cup Raisins
  • 1-2 Large Carrots
  • ¼ Cup Toasted Almonds or Pine Nuts
  • Fresh Lemon Juice (to finish the shrimp)
  • Fresh Dill (to taste)
  • ½ to 1 TBSP Curry Seasoning
  • 1-2 TBSP Agave Nectar or Honey
  • Salt and Pepper
  • ¼ to ½ Cup Greek Yogurt
  • 1-2 TBSP of Rice Wine Vinegar & Apple Cider Vinegar

Instructions

  1. If the shrimp are frozen, place them in a bowl, and run cold water over them until they are thawed, or take them out of the freezer the night before and put them in the refrigerator to defrost overnight.  
  2. While the shrimp are thawing, wash the produce.
  3. Slice the cucumbers into thin circles. 
  4. Peel the carrots. (I like to use a hand held peeler for the carrots.  It gets a thin slice which is perfect for this salad.)
  5. In a medium sauté pan toast the almonds or pine nuts until slightly brown and fragrant. This doesn't take long! Watch them; they burn easily. 
  6. Peel and devein the shrimp (if needed).
  7. Make the dressing: Combine the greek yogurt, vinegar, honey, salt and pepper, and the fresh dill in a small bowl and whisk until blended. Add the cucumbers, carrots, raisins, toasted nuts and set aside.
  8. Season the shrimp with some curry spice and salt and pepper. In a hot sauté pan add your desired oil. 
  9. Once the oil is hot add your shrimp, cook for approximately 1-2 minutes on each side.
  10. Place the hot shrimp on top of your dressed salad. Squeeze a fresh lemon juice right on top. And garnish with a sprig of fresh dill! Enjoy!

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 4

Amount Per Serving
Calories 405
% Daily Value*
Total Fat 6.6g 10%
Saturated Fat 1.1g 5%
Trans Fat 0g
Sodium 607mg 25%
Total Carbohydrate 33.5g 11%
Dietary Fiber 3.4g 13%
Sugars 19.4g
Protein 51.1g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Notes

Kirby cucumbers are the short crisp type & English cucumbers are the long, skinny type.

*The Nutritional Facts are for 2 pounds of shrimp for this recipe*