Recipe

Crisp Cucumber & Dill Salad with Curry Rubbed Grilled Gulf Shrimp

Published on Tuesday, May 31, 2022
by Lisa Green

IBS

Servings: 4Prep: 20 minsCook: 10 minsTotal: 30 mins

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Fresh Spring Salad with Wild-Caught Gulf Shrimp

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

It is fast, flavorful, and packed with fresh ingredients, making it perfect for a light lunch, a refreshing dinner, or a quick meal-prep option. If you are looking for a healthy meal that comes together in under 30 minutes, this salad is absolutely worth trying.

Why I Prefer Wild-Caught Gulf Shrimp

Wild-caught Gulf shrimp are typically the only shrimp I purchase. While they may be pricier than farm-raised options, the flavor and texture are well worth the additional cost.

Shrimp are also a great source of lean protein and contain nutrients such as selenium, iodine, vitamin B12, and omega-3 fatty acids, which may support overall health as part of a balanced diet.

What Does “16/20 Shrimp” Mean?

If you have ever purchased shrimp and noticed labels like “16/20,” you may have wondered what those numbers actually mean.

The numbers refer to how many shrimp are included per pound. For example, a one-pound bag labeled “16/20” contains approximately 16–20 shrimp.

In general:

Smaller numbers = larger shrimp
Larger numbers = smaller shrimp

Understanding shrimp sizing can help you choose the right texture and presentation for different recipes.

Why I Prefer Shell-On Shrimp

I personally prefer deveined but not peeled shrimp.

When shrimp are packaged completely peeled, some of the natural flavor may be lost during processing. Keeping the shell on during cooking may help preserve moisture and flavor, especially when sautéing or roasting.

This ultimately comes down to personal preference, but for me, shell-on shrimp consistently provide better flavor.

Flavor Variations for This Salad

One of the best parts of this recipe is how customizable it can be.

While this version uses dill and curry seasoning, fresh cilantro also pairs beautifully with curry flavors and offers a completely different flavor profile. You could also omit the curry seasoning entirely for a lighter herb-forward salad.

This recipe is easy to adapt to your preferences and the ingredients you have available.

Ingredient Notes and Recipe Tips

Greek Yogurt

I prefer using full-fat Greek yogurt in this recipe because it creates a richer, creamier texture. However, lower-fat versions work just as well, depending on your preferences.

Greek yogurt may also provide protein and probiotics that can support overall gut health for some individuals.

Vinegar Combinations

When cooking with vinegar—which I use often—I typically combine two or three varieties to build more depth of flavor.

Some of my favorites include:

Rice vinegar
Apple cider vinegar
Red wine vinegar

The vinegar combination you choose can slightly change the overall flavor profile of the dressing.

Curry Seasoning Tips

The amount of curry seasoning you use will depend on both personal preference and the quantity of shrimp being prepared.

For approximately 1–2 pounds of shrimp, I recommend using ½ tablespoon to 1 tablespoon of curry seasoning, depending on how strong you want the curry flavor.

Low FODMAP Modifications

If you are following a Low FODMAP diet, you may want to be mindful of the portion size of dried raisins used in the recipe, especially during the elimination or reintroduction phases.

Depending on your tolerance level, you may prefer alternative sweeteners such as:

Maple syrup
Stevia

Or you may choose to omit the sweetener altogether.

As always, Low FODMAP tolerance levels can vary from person to person.

Editor’s Note from “What’s Cooking? With Dr. Koch”

During an episode on Fireside Chat, Chef Lisa Green informed me that shrimp actually contain two “veins.”

When purchasing deveined shrimp, only one vein is typically removed—the digestive tract, sometimes referred to as the “sand vein.” The second visible line is actually a blood vessel rather than a digestive structure.

Fortunately, this does not pose a food safety concern. Properly cooking shrimp to the appropriate internal temperature kills harmful bacteria, regardless of whether the structures remain intact. Ultimately, whether to leave them in place or remove them comes down to personal preference.

This salad is one of my favorite examples of how simple ingredients can create something fresh, flavorful, and easy to personalize. Whether you enjoy it with curry and dill, cilantro and citrus, or your own creative twist, I hope this recipe inspires you to have fun in the kitchen and make it your own.

_{Monash University. (2025).}_{The low FODMAP diet}_._{https://www.monashfodmap.com}

Crisp Cucumber & Dill Salad with Curry Rubbed Grilled Gulf Shrimp

Servings: 4 Prep: 20 minsCook: 10 minsTotal: 30 mins

Ingredients

2 lbs. (16/20) wild-caught Gulf shrimp

4 Kirby cucumbers (or 2 English cucumbers)

1/4 cup raisins

2 large carrots

1/4 cup toasted almonds or pine nuts

Fresh lemon juice (to finish the shrimp)

1 tablespoon curry seasoning

Salt and pepper, to taste

For the Dressing

1/2 cup Greek yogurt

1 tablespoon agave nectar or honey

1 tablespoon rice wine vinegar (or apple cider vinegar)

Fresh dill (to taste)

Salt and pepper, to taste

Instructions

If the shrimp are frozen, place them in a bowl and run cold water over them until thawed, or take them out of the freezer the night before and refrigerate them overnight to defrost.

While the shrimp are thawing, wash the produce.

Slice the cucumbers into thin circles.

Peel the carrots. (I like to use a handheld peeler for the carrots. It gets a thin slice, which is perfect for this salad.)

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.

Peel and devein the shrimp (if needed).

Make the dressing: Combine the Greek yogurt, vinegar, honey, salt, pepper, and fresh dill in a small bowl, then whisk until blended. Add the cucumbers, carrots, raisins, and toasted nuts, and set aside.

Season the shrimp with some curry spice, salt, and pepper. In a hot sauté pan, add your desired oil.

Once the oil is hot add your shrimp, cook for approximately 1-2 minutes on each side.

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

Per serving

Calories
405

Fat
6.6g

Carbs
33.5g

Protein
51.1g

Fiber
3.4g

Sodium
607.0mg

Sugars
19.4g

Sat. Fat
1.1g

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*

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Lisa Green

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Recipe

Crisp Cucumber & Dill Salad with Curry Rubbed Grilled Gulf Shrimp

Fresh Spring Salad with Wild-Caught Gulf Shrimp

Why I Prefer Wild-Caught Gulf Shrimp

What Does “16/20 Shrimp” Mean?

Why I Prefer Shell-On Shrimp

Flavor Variations for This Salad