Cucumber & Shrimp Wedge Salad

Crunchy lettuce with sweet succulent shrimp and crisp cucumber, all in a creamy dill dressing – the perfect light lunch.WedgeShrimpSalad1

Once the shrimp are peeled and deveined (if not already done for you), slice each one in half lengthwise. This keeps their nice shape, but makes each mouthful a little more manageable! Poach the shrimp in a simmering water bath seasoned with some garlic.WedgeShrimpSalad2

So the dressing doesn’t get too watering, seed the cucumber first by slicing it in half then running a spoon down the center to remove the seeds. You can peel the cucumber first if you want, but keep the skin on adds extra vitamins, not to mention a great burst of color.WedgeShrimpSalad3

When you quarter the head of lettuce, make sure the core is intact for each piece – that way the leaves won’t come apart. Have a shallow dish with a bit of lemon juice in it to quickly dip the cut edges of the lettuce. This will stop them from browning. Make a ‘bowl’ in the lettuce quarters to hold the shrimp salad in by pulling out a few layers from the center. You still want the dressing to spill over the edge, so you don’t need to remove too many leaves.WedgeShrimpSalad5

Cucumber & Shrimp Wedge Salad
5.0 from 2 reviews
Prep time:
Cook time:
Total time:
Serves: 4
Crispy salad with a creamy shrimp dressing.
  • 1 lb large shrimp, coarsely chop
  • 1 clove garlic, minced
  • 1 head iceberg lettuce, quartered
  • ¼ cup GF mayonnaise
  • 2 Tbsp GF sour cream*
  • 2 Tbsp Greek yogurt*
  • 2 tsp lemon juice, or more to taste
  • 1 tsp GF Dijon
  • Salt and pepper to taste
  • ¼ cup cucumber, seeded & finely diced
  • ¼ cup red onion, minced
  • ¼ - ½ cup fresh dill, chopped
  1. Add about ¾ cup of water to a skillet along with the garlic and bring to a boil. Add shrimp and cover to poach, about 3 minutes or until pink and opaque. Immediately drain, and rinse in cold water to stop the cooking process. Pat dry and set aside.
  2. Mix together the dressing ingredients (except the cucumber, onion and dill), adjusting to taste however you desire. Stir in the vegetables, herbs, and shrimp.
  3. To serve, place each lettuce quarter on a plate and remove the top few layers to create a ‘bowl’ for the shrimp salad mixture to sit in. Spoon mixture in, letting it spill over the edge of the wedge.
*Replace with Cashew Cream (or silken tofu) for a dairy free version




  1. You can use whatever lettuce you like. I used Iceberg since it has a nice juicy/crunchy texture that pairs well against the richness and creaminess of the dressing.

  2. What an easy awesome idea! So simple to make yet looks like a shrimp water fall. That’s what I’m calling it….then my kids think its cool and they eat it!

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