Cucumber & Shrimp Wedge Salad
Author: Marla Hingley
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
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
Recipe by Gluten Free Club at