Shrimp and Feta Salad with Dill

Dill, lemon, white wine vinegar, garlic infused olive oil and a touch of Dijon dress this shrimp and feta salad with the flavors of Greece and the sun drenched Mediterranean. Try it in a wrap, a pita or with a slice of rustic bread and a glass of white wine. If you want, add a slice or two of avocado for a creamy contrast to the crisp cucumbers.

I often buy a pound of cooked shrimp when I’m doing the weekly shopping so that there’s something to make a quick dinner with when I get home. This salad is a favorite way to use the shrimp, since it takes about ten minutes from start to finish. If you buy chopped pimientos instead of roasted bell peppers, it’s even faster. Before I know it, I’ve got the groceries put away and I’m sitting down with a light, but satisfying meal. If I’m really indulging myself, I turn on a movie and eat in the living room.

Feta is a low-lactose cheese, according to “Food Intolerance Management Plan”, by Sue Shepherd. It’s on the allowed list of foods for people with lactose intolerance. Most people with lactose intolerance can handle about 4 grams of lactose per serving of food without experiencing problems (page 29). As always, only eat what your body can tolerate, and only you know what that is.

Shrimp and Feta Salad with Dill

Serves 4, adapted from “Great Recipes for Good Health”

1 pound (450 grams) large shrimp, shelled, de-veined and cooked
4 green onions, green part only, thinly sliced
1/2 of an English cucumber, chopped
1 jar (4 ounces) chopped pimientos or roasted red peppers, well-drained
2 tablespoons (30 ml) fresh dill, finely chopped
1/2 cup (120 ml) crumbled feta
2 tablespoons (30 ml) lemon juice, freshly squeezed
2 tablespoons (30 ml)ย  garlic infused olive oil
1 tablespoon (15 ml) white wine vinegar
1 teaspoon Dijon or spicy brown mustard
1/4 teaspoon black pepper

Put the shrimp in a medium bowl and add the green onions, cucumber, pimientos, dill and feta. Put the lemon juice, olive oil, vinegar, Dijon and pepper into a small jar with a lid. Tighten the lid securely and shake until the dressing emulsifies. Pour it over the shrimp mixture and toss until the dressing evenly coats the salad. Divide into four portions and serve.

15 thoughts on “Shrimp and Feta Salad with Dill

  1. Hi there!
    I wrote a long reply twice yesterday, and lost them both – so I’m back today ๐Ÿ™‚
    The Share button is working perfectly ๐Ÿ™‚ Thankyou so much. I’m planning to make this recipe this week – I already have some King Prawns (very large “shrimp” we can get here in coastal Australia) and feta and dill! But I can’t eat cucumber yet – no tolerance for it. Will use water chestnuts/bamboo shoots instead for that crunch and lightness.
    The Fructmal group on Facebook is I know you’re not a FB’er, but it’s worth becoming one just for this group. It’s a lot more recipe based than the Yahoo Group. A lot more casual questions. You have to ask to join, but the only qualification is “I am fructose intolerant”.
    It’s lovely to find someone who is a real cook and a fructmal-er. I really enjoy cooking. Especially with fresh ingredients. I’m a woman who *needs* her local delicatessen and fresh food market.
    I’m sure I’ve forgotten some of what I wrote yesterday, but I’ve written the main things. Also, thanks for the links to the other blogs – good too.
    Oh, that’s right! The link I Shared with the Fructmal group – the scones for the lady looking for a breakfast slice, – she said
    “Thats a great blog, will have to try some of the recipes.. speaking of the scones i have been told of a really simple way to make GF scones with just flour, lemonade and cream I will give them a go soon an post the recipe if they work”.

    • Hi Megan,
      Thanks for the help with the Share button- I like it better this way too, but I didn’t realize that I had some stuff set wrong till you said something. I love your swaps for the salad- perfect. I know what you mean about the local delicatessen and the fresh food market. I’m the person who’s willing to drive to every store in town if I need a specialty ingredient for a new recipe. I can hardly wait till the farmer’s markets are up and running this summer. We have a great group of local farmers, including a few who move indoors in the winter and sell storage veggies and organic, grass-fed beef and pork, but the growing season is pretty short in Alaska. It’s four months of intense, round-the-clock sunlight and a bumper crop that arrives all at once. The rest of the year everything we eat is shipped in. When I first moved up here, the food selection was limited, which meant always substituting things (not so different from cooking Fructmal style). As a cook, that was pretty hard to take, but now we have a good selection of food year around.

      The FB group sounds great- I plan to check it out when I have a chance. Thanks for sharing this blog with your group- I really feel that the more we share, the easier this is.

      • Hey ๐Ÿ™‚ – Getting your replies through. I’m glad that you are getting more regular fresh food now. (tired now….really really need lunch and it’s, 4.40pm). Just found a pile of quinoa recipes on through following links from your blog. Trialing quinoa this week. Really ought to put the computer down. I’m starving!
        Defrosting prawns and some mixed marinara to make the salad tonight. ๐Ÿ™‚

      • I love quinoa. It’s easier to get rid of the saponins that cause the bitter flavor if you soak it overnight in water with a tablespoon of lemon juice, instead of just rinsing it. If you leave it in a warm place it usually sprouts, which is great for the nutrition profile and digestibility. You have to reduce the cooking water because it’s already hydrated.

  2. I was collecting my recipes under my ‘real’ Facebook account, and undoubtedly driving all my non-fructmal friends nuts! I’ve just created “ElmsleyRose Recipes” as a new account to collect them under. If you do get onto FB, do feel free to friend me ๐Ÿ™‚

  3. Hi there. Thank you so much for visiting my blog and for the like. I love this recipe and I too will be using the giant ‘shrimp’ we get here in Australia for this recipe. It looks wonderful and fresh ๐Ÿ™‚

    • The giant shrimp sound awesome- I love the way everyone makes a recipe their own with the local ingredients!

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