Grilled Shrimp with Cucumber
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under half an hour and tastes like you spent way more effort than you actually did. The shrimp cooks up beautifully on the grill in just minutes, while the cucumber stays cool and crisp, creating this perfect contrast of temperatures and textures. Fresh lime juice and cilantro give everything a bright, summery feel, and here's a bonus: shrimp is packed with protein and omega 3 fatty acids, making this both delicious and genuinely good for you. It's simple enough for a casual dinner but impressive enough to serve guests.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 2english cucumber(thinly sliced)
- 4 tbspolive oil
- 3 tbspfresh lime juice
- 3 clovesgarlic(minced)
- 118 mlfresh cilantro(chopped)
- ½red onion(thinly sliced)
- 1jalapeño(seeded and minced)
- ¾ tspsea salt
- ½ tspblack pepper
- ½ tspsmoked paprika
- 1 tsphoney
Detail level
Instructions
- 1
In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lime juice, minced garlic, sea salt, black pepper, and smoked paprika to create the marinade.
Tip: Prepare this while your grill preheats for efficiency.
- 2
Pat the shrimp dry with paper towels, then place in a shallow dish and coat evenly with the marinade. Let sit for 15 minutes at room temperature.
Tip: Avoid over-marinating as the lime juice will begin to cook the shrimp.
- 3
Preheat your grill to medium-high heat (around 400°F) and lightly oil the grate to prevent sticking.
Tip: If using wooden skewers, soak them in water for 30 minutes beforehand.
- 4
Thread the marinated shrimp onto skewers, leaving a small gap between each piece to ensure even cooking.
Tip: Alternating shrimp directions helps them cook more uniformly.
- 5
Grill the shrimp skewers for 2-3 minutes per side until they turn opaque and develop light char marks. Don't overcook or they'll become tough.
Tip: Shrimp cook quickly, so watch them carefully to prevent drying out.
- 6
While shrimp grill, combine sliced cucumber, red onion, and jalapeño in a large mixing bowl.
Tip: Slice vegetables just before tossing to maintain their crunch.
- 7
In another bowl, combine the remaining 2 tablespoons of olive oil, 2 tablespoons of lime juice, honey, and fresh cilantro to make the dressing.
Tip: The honey adds a subtle sweetness that balances the lime's acidity.
- 8
Pour the cilantro-lime dressing over the cucumber mixture and gently toss to combine. Season with a pinch of salt and pepper to taste.
Tip: Don't over-mix as this will bruise the cucumber slices.
- 9
Transfer the grilled shrimp to a serving platter and spoon the cucumber salad alongside or on top of the skewers.
Tip: Serve immediately while the shrimp is still warm for the best flavor contrast with the cool cucumber.
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