Roasted Shrimp with Cucumber
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under thirty minutes and tastes like something you'd order at a restaurant. Fresh shrimp is packed with protein and selenium, which supports your immune system, making this a nutritious choice that doesn't feel like you're eating "healthy food." The beauty of this dish lies in its simplicity: you just toss everything together with a bright lemon dill dressing and roast it until the shrimp turns pink and tender. Crisp cucumber keeps things light and refreshing, while garlic and red pepper flakes add serious flavor without any fuss. It's the kind of meal that makes you feel like you've accomplished something in the kitchen without spending hours there.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 2english cucumber(sliced into half-moons)
- 4garlic cloves(minced)
- 3 tablespoonsolive oil
- 2 tablespoonsfresh lemon juice
- 1 teaspoondijon mustard
- ¼ teaspoonred pepper flakes
- 2 tablespoonsfresh dill(chopped)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ½red onion(thinly sliced)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the shrimp dry with paper towels to ensure they roast evenly rather than steam.
Tip: Dry shrimp will develop a better caramelized exterior when roasted.
- 2
In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, red pepper flakes, sea salt, and black pepper.
Tip: Prepare this marinade while the oven preheats to save time.
- 3
Toss the shrimp with the garlic oil mixture and spread them in a single layer on a baking sheet. Roast for 10-12 minutes until the shrimp are opaque and just cooked through.
Tip: Don't overcrowd the pan—shrimp cook quickly and you want them to roast, not steam.
- 4
While the shrimp roast, prepare the cucumber salad by combining sliced cucumber, red onion, and fresh dill in a large bowl.
Tip: Slice the cucumber just before serving to keep it crisp.
- 5
In a small jar, combine the remaining 1 tablespoon of olive oil, fresh lemon juice, and Dijon mustard. Shake vigorously until emulsified.
Tip: This light vinaigrette won't overpower the delicate flavors of the dish.
- 6
Pour the lemon dressing over the cucumber mixture and toss gently to combine. Taste and adjust seasoning as needed.
Tip: Dress the cucumber salad just before serving to maintain its crispness.
- 7
Remove the roasted shrimp from the oven and let cool for 1-2 minutes. Gently fold the warm shrimp into the cucumber salad.
Tip: The warm shrimp will slightly soften the cucumber while creating a pleasant temperature contrast.
- 8
Divide the shrimp and cucumber mixture among serving plates and drizzle any remaining dressing over the top. Serve immediately.
Tip: This dish is best enjoyed fresh and warm.
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