Shrimp And Cucumber Salad With Dill Vinaigrette Recipes

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CUCUMBER SALAD WITH DILL



Cucumber Salad with Dill image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 4

1 English cucumber, thinly sliced crosswise into rounds
1 tablespoon cider vinegar
1 tablespoon chopped fresh dill
Salt and pepper

Steps:

  • In a medium bowl, toss together cucumber, vinegar and dill. Add salt and pepper, to taste.

SHRIMP AND CUCUMBER SALAD WITH DILL VINAIGRETTE



Shrimp and Cucumber Salad with Dill Vinaigrette image

Categories     Salad     Shellfish     Vegetable     Sauté     Quick & Easy     Graduation     Vinegar     Lemon     Shrimp     Cucumber     Summer     Shallot     Dill     Lettuce     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 12

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

Steps:

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

CREAMY SHRIMP AND DILL SALAD



Creamy Shrimp and Dill Salad image

Provided by Sunny Anderson

Time 35m

Yield 4 servings

Number Of Ingredients 15

1/4 cup finely chopped fresh dill
2 garlic cloves, smashed
Kosher salt and freshly ground black pepper
1 pound (26- to 30-count) shrimp, peeled and deveined
1 cup chopped fresh dill, plus more for garnish
1 garlic clove, grated on a rasp or finely minced
1 cup mayonnaise
1/2 cup sour cream
1/2 cup whole-milk Greek yogurt
1 cup diced seedless cucumber (about 1 large cucumber)
3/4 cup finely chopped red onion
Grated zest of 1 lemon
2 teaspoons sugar
Kosher salt and freshly ground black pepper
1 head iceberg lettuce, cut lengthwise into 4 wedges

Steps:

  • To cook the shrimp: Fill a large bowl with water and add plenty of ice. Set aside. Fill a large pot halfway with water. Add the 1/4 cup dill, the garlic, a nice pinch of salt, and a few grinds of black pepper. Bring to a boil and simmer until the pot is fragrant, about 5 minutes. Add the shrimp and remove the pot from the heat. Stir, allowing the shrimp to cook until pink and opaque, 2 to 3 minutes. Drain the pot in a colander and pour the shrimp into the ice bath to cool.
  • To make the salad: In a large bowl, combine the dill, grated garlic, mayonnaise, sour cream, yogurt, cucumber, onion, lemon zest, and sugar. Taste, and then season with a pinch of salt and a few grinds of black pepper. Remove the shrimp from the ice bath, dry gently with a paper towel, and coarsely chop. Stir them into the dressing until combined.
  • Tear the first few layers from the center of each iceberg wedge (creating a "bowl" in the wedge) and put them on individual salad plates. Divide the shrimp salad among each plate, filling the lettuce "bowl" and letting the salad spill over onto the wedge. Garnish with chopped dill. Serve cold or at room temperature.

CUCUMBER DILL SALAD



Cucumber Dill Salad image

This crisp and tangy salad from our Test Kitchen hits the spot on warm afternoons and evenings. Sprinkling the cucumbers with salt and letting them sit draws out excess water so they stay nice and crisp.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 3 servings.

Number Of Ingredients 6

1 medium cucumber, thinly sliced
1-1/2 teaspoons kosher salt
1/4 cup white vinegar
2 tablespoons snipped fresh dill
4-1/2 teaspoons sugar
1/4 teaspoon coarsely ground pepper

Steps:

  • Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well., In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers and toss to coat. Cover and refrigerate for at least 15 minutes before serving.

Nutrition Facts :

CUCUMBER SHRIMP SALAD



Cucumber Shrimp Salad image

I adopted this recipe and prepared it on August 23, 2006. I felt that it needed a boost of flavor and made some changes to the dressing (importantly to include the wasabi). The original poster found this in Sunset Magazine. The cucumbers become more flavorful the longer you soak them, but I would caution against marinating the shrimp for more than 20 minutes, as the texture will suffer.

Provided by Ms B.

Categories     Japanese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

8 ounces shrimp, cooked, peeled, deveined, and tails removed (31-40 per pound)
2 English cucumbers, about 1 1/2 pounds total, rinsed
1/3 cup rice vinegar
2 tablespoons sugar
2 tablespoons soy sauce
1 -2 tablespoon wasabi powder (to taste)
1/3 cup unsalted dry roasted peanuts, chopped
fresh parsley, chopped (optional)
green onion, chopped (optional)

Steps:

  • Rinse and drain shrimp - blot dry with papertowels to remove excess water.
  • Slice the cucumbers thinly.
  • In a pretty bowl, combine the vinegar, sugar, soy sauce, and wasabi, then mix in the cucumbers and shrimp.
  • Chill 20 minutes.
  • Garnish with peanuts, parsley, and/or green onions just before serving.

DILL AND SHRIMP SALAD



Dill and Shrimp Salad image

This creamy shrimp salad with dill is great served inside fresh pita bread.

Provided by Joey

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 8

3 pounds cooked shrimp
2 lemons, juiced
1 lime, juiced
2 stalks celery, chopped
3 green onions, chopped
1 tablespoon chopped fresh dill
1 cup mayonnaise
ground black pepper to taste

Steps:

  • In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled.

Nutrition Facts : Calories 377.5 calories, Carbohydrate 5.4 g, Cholesterol 342.4 mg, Fat 23.8 g, Fiber 1.8 g, Protein 36.4 g, SaturatedFat 3.8 g, Sodium 547.7 mg, Sugar 0.7 g

SHRIMP SALAD WITH VINAIGRETTE



Shrimp Salad with Vinaigrette image

"This is a wonderful light main dish to serve when you aren't in the mood for a heavy meal," suggests Lisa Casey of Roanoke, Virginia. "I love the fresh seafood flavor and hint of citrus in the dressing."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

3 tablespoons white wine vinegar
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon grated orange zest
3 tablespoons olive oil
2 medium navel oranges, peeled
1 pound cooked medium shrimp, peeled and deveined
1 tablespoon diced pimientos
5 cups torn Bibb or Boston lettuce
5 cups torn leaf lettuce
1/4 cup sliced green onions

Steps:

  • In a large bowl, combine the vinegar, garlic, sugar and orange zest. Whisk in oil; set aside. Cut oranges into 1/2-in. slices; cut slices into quarters. Add oranges, shrimp and pimientos to dressing; toss to coat. Cover and chill for at least 1 hour., Just before serving, toss the shrimp mixture with lettuces and onions.

Nutrition Facts : Calories 174 calories, Fat 8g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 130mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

CUCUMBER SALAD WITH DILL VINAIGRETTE



Cucumber Salad with Dill Vinaigrette image

A fresh and light salad that involves no mayo or sour cream, so it is great for picnics and BBQs! Serve immediately or refrigerate overnight to let flavors blend.

Provided by CHEFBOYOSARAH

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 4

Number Of Ingredients 8

1 pint grape tomatoes, halved
3 cucumbers - peeled, seeded, and chopped
1 red onion, chopped
2 yellow bell peppers, chopped
¼ cup cider vinegar
¼ cup olive oil
1 (4 ounce) jar capers, drained
2 teaspoons dried dill

Steps:

  • Mix tomatoes, cucumbers, red onion, and yellow bell peppers in a bowl; add vinegar, olive oil, capers, and dill. Toss to evenly coat vegetables with dressing.

Nutrition Facts : Calories 193.3 calories, Carbohydrate 15.4 g, Fat 14.7 g, Fiber 3.9 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 855.6 mg, Sugar 2.8 g

SHRIMP PASTA SALAD WITH CUCUMBER AND DILL



Shrimp Pasta Salad with Cucumber and Dill image

Forget deli-style pasta salad, and try this version with shrimp, cucumber, dill, and a bright lemon dressing. You can even make it up to a day ahead.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 9

Coarse salt and ground pepper
3/4 pound large shell pasta
1 pound large peeled and deveined shrimp, tails on (if desired)
1 English cucumber, halved lengthwise and thinly sliced
1/2 cup roughly chopped dill
2 tablespoons light mayonnaise
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente. Add shrimp, and cook just until opaque throughout, about 30 seconds. Drain, and rinse with cold water to stop the cooking. Drain again.
  • Transfer pasta mixture to a bowl; toss with cucumber and dill. In another bowl, whisk together mayonnaise, oil, lemon juice, and Dijon; season with salt and pepper.
  • Add dressing to pasta mixture, and toss to combine.

Nutrition Facts : Calories 541 g, Fat 13 g, Fiber 3 g, Protein 36 g

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SHRIMP AND CUCUMBER SALAD WITH DILL VINAIGRETTE RECIPE
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  • Combine first 4 ingredients in large saucepan; boil 10 minutes. Add shrimp; cook just until opaque in center, about 1 minute. Drain. Transfer shrimp to bowl. DO AHEAD Can be made 1 day ahead. Cover; chill.
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Top Asked Questions

Can you cook shrimp and cucumber salad?
Shrimp and Cucumber Salad because warm summertime days (and evenings) calls for a light, and refreshing meal. Author: Cook This Again, Mom! Thaw the shrimp under cold water. Remove tails if needed. Drain well and pat dry with paper towels. Place the shrimp in a mixing bowl. Peel the cucumber and dice into bite-size pieces.
How do you make shrimp and avocado salad?
Peel the cucumber and dice into bite-size pieces. Add the cucumber to the shrimp. Remove avocado from the skin and chop into bite-size pieces. Immediately coat the avocado with lime juice. Add to the mixing bowl with the shrimp. Finely chop the shallot and the dill. Add them to the shrimp.
What is the best way to make cucumber salad?
Remember, the cucumbers are a bit watery, so the mayo goes a bit farther than it would in a pasta or potato salad. Salt to taste. You could add pepper, and I did sample it with some, but I must say I really preferred it without the pepper. Once you have all the ingredients prepped, put them in a bowl and give them a stir.

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