Lemon-Dill Shrimp Skewers with Cucumber Salad
Crisp, herbaceous shrimp skewers paired with a cool, tangy cucumber salad—ideal for a light summer dinner that’s. This Mediterranean-inspired seafood recipe, ready in about 31 minutes, pairs shrimp, lemon, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb shrimp
- 1 lemon
- 2 tbsp fresh dill
- 2 tbsp extra virgin olive oil
- 1 medium cucumber
- 1/4 cup red onion
- 1 tbsp white wine vinegar
- 1 tsp dill
- 1/4 tsp salt
- 1/8 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Peel and devein 1 lb shrimp, then toss with 1 tbsp olive oil, 1/2 of the lemon zest, 1 tbsp fresh dill, 1/4 tsp salt, and 1/8 tsp black pepper. Thread onto skewers and refrigerate for 15 minutes.
- Step 2: Heat 1 tbsp olive oil in a grill pan over medium-high heat. Grill shrimp for 2-3 minutes per side until pink and opaque, then squeeze juice from 1/2 lemon over them.
- Step 3: Thinly slice 1 medium cucumber and 1/4 cup red onion. In a bowl, mix with 1 tbsp white wine vinegar, 1 tsp dill, 1/4 tsp salt, and 1/8 tsp black pepper. Toss with grilled shrimp and remaining lemon zest just before serving.
