Shrimp and Cucumber Salad with Dill Vinaigrette

Name: Shrimp and Cucumber Salad with Dill Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups water; 5 tablespoons fresh lemon juice; 1 teaspoon salt; 1 teaspoon whole black peppercorns; 24 uncooked large shrimp, peeled, tails left intact, deveined; 3 large English hothouse cucumbers; 1/3 cup safflower oil or grapeseed oil; 1/3 cup Champagne vinegar or white wine vinegar; 2 medium shallots, minced; 3 tablespoons chopped fresh dill; 1/4 teaspoon sugar; 8 large butter lettuce leaves

Servings: persons

8 cups water
5 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon whole black peppercorns
24 uncooked large shrimp, peeled, tails left intact, deveined
3 large English hothouse cucumbers
1/3 cup safflower oil or grapeseed oil
1/3 cup Champagne vinegar or white wine vinegar
2 medium shallots, minced
3 tablespoons chopped fresh dill
1/4 teaspoon sugar
8 large butter lettuce leaves

1
Combine first 4 ingredients in large saucepan; boil 10 minutes.
2
Add shrimp; cook just until opaque in center, about 1 minute.
3
Drain.
4
Transfer shrimp to bowl.
5
(Can be made 1 day ahead.
6
Cover; chill.)
7
Peel cucumbers and cut lengthwise in half.
8
Using spoon, scrape out seeds and discard.
9
Coarsely grate cucumbers.
10
Transfer cucumbers to bowl of ice water.
11
Whisk oil, vinegar, shallots, dill, and sugar in medium bowl; season with salt and pepper.
12
(Cucumbers and vinaigrette can be made 3 hours ahead.
13
Cover; chill.)
14
Drain cucumbers well.
15
Transfer to paper towels; pat dry.
16
Return cucumbers to bowl.
17
Add 1/4 cup vinaigrette to bowl with shrimp and toss.
18
Add remaining vinaigrette to cucumbers; toss to coat.
19
Arrange 1 lettuce leaf on each of 8 plates.
20
Using slotted spoon, divide cucumbers among lettuce leaves.
21
Top each serving with 3 shrimp.

654

kcal

Calories

Carbs

147

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 cups water, 5 tablespoons fresh lemon juice, 1 teaspoon salt, 1 teaspoon whole black peppercorns, and more.

Yes, Shrimp and Cucumber Salad with Dill Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!