Servings: 4Prep: 20 minsCook: 10 minsTotal: 30 mins
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.
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.
FAQs
Can I prepare this shrimp and cucumber salad ahead of time?
Yes! The cucumber salad can be prepared several hours in advance and stored in the refrigerator. For the best flavor and texture, grill the shrimp shortly before serving or refrigerate cooked shrimp separately and assemble the salad just before eating.
What can I serve with this cucumber dill shrimp salad?
This recipe pairs well with whole-grain bread, roasted potatoes, quinoa, rice, or a simple green salad. It also works beautifully as a light entrée for picnics, cookouts, or summer gatherings.
Can I use frozen shrimp instead of fresh?
Absolutely. Frozen shrimp are a convenient option and work just as well as fresh shrimp. Simply thaw them completely, pat them dry, and season before grilling to help achieve the best flavor and texture.
How do I know when grilled shrimp are fully cooked?
Shrimp cook quickly and are done when they turn opaque and pink with a slight "C" shape. Overcooked shrimp tend to curl tightly into an "O" shape and become rubbery, so watch them closely and remove them from the grill as soon as they're cooked through.
Crisp Cucumber & Dill Salad with Curry Rubbed Grilled Gulf Shrimp
This Crisp Cucumber Dill Salad with Curry-Rubbed Grilled Gulf Shrimp is a light, refreshing meal featuring tender grilled shrimp, crisp cucumbers, and fresh dill. Perfect for warm-weather lunches or dinners, it delivers bright flavors, lean protein, and a satisfying crunch in every bite.
Servings: 4 servingsPrep: 20 minsCook: 10 minsTotal: 30 minsDifficulty: Medium
AmericanDinnerLunchIBS-friendly recipes
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
1
Thaw the shrimp, if frozen. Meanwhile, wash the produce and prepare the cucumbers and carrots.
2
Toast the almonds or pine nuts in a dry skillet until lightly browned and fragrant. Set aside.
3
Peel and devein the shrimp, if needed.
4
Whisk together the dressing ingredients. Stir in the cucumbers, carrots, raisins, and toasted nuts.
5
Season the shrimp with curry powder, salt, and pepper. Heat oil in a skillet over medium-high heat.
6
Cook the shrimp 1–2 minutes per side, until pink and cooked through.
7
Top the salad with the shrimp. Garnish with lemon juice and fresh dill before serving.
Nutrition Facts
Per serving
Calories
405
405
Fat
6.6g
6.6g
Carbs
33.5g
33.5g
Protein
51.1g
51.1g
Fiber
3.4g
3.4g
Sodium
607.0mg
607.0mg
Sugars
19.4g
19.4g
Sat. Fat
1.1g
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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