Recipe for: Grilled shrimp with spicy garlic-dill butter and a salad of lightly salted cucumbers - photo 1
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Recipe for: Grilled shrimp with spicy garlic-dill butter and a salad of lightly salted cucumbers

Spicy Valentine's Day Grilling Main dishes 50 min Medium 0 views ~47.24 PLN * - (0)
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Description

Delicate, quickly grilled shrimp served with aromatic, slightly spicy garlic-dill butter and a cool salad of lightly salted cucumbers. The dish combines the summer freshness of cucumbers and dill with the winter warming touch of spicy butter — perfect for a romantic Valentine's Day dinner by the grill. The shrimp are juicy and pink, the butter shiny and creamy, the salad refreshing and slightly tangy; together they create a contrast of textures and temperatures. Serve immediately after grilling with a wedge of lemon and optional rustic bread for dipping in the butter.

Ingredients Used

Ingredients (14)

Servings:
2
  • Shrimp 300 g
  • Butter 50 g
  • Garlic 3 clove (~15 g)
  • Lemon 1.3 pcs (~100 g)
  • Rapeseed oil 30 g
  • Lightly salted cucumber 3 pcs (~300 g)
  • Red onion 75 g
  • Sour cream 100 g
  • 🌿 Spices
  • Dill 0.8 bunch (~15 g)
  • Sweet paprika 2 g
  • Cayenne pepper 2 pinch (~1 g)
  • Salt 0.1 pinch (~4 g)
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Country bread 100 g
💰 Estimated dish cost: ~47.24 PLN (23.62 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Garlic-Dill Butter

1

Take the butter out of the fridge for 20–30 minutes to soften (it should be soft when pressed with a finger, but not melted). If you have butter straight from the fridge and want to shorten the time, cut it into small pieces and place it in a bowl for a few minutes.

Ingredients: Butter
Use a small bowl and a butter knife. Soft butter mixes more easily - do not use the microwave, as it will become liquid.
2

Peel and finely chop the garlic: cut the clove in half, remove the dry end, then crush and chop. Grate the lemon zest using a fine grater, making sure not to include the white layer. Chop the dill very finely.

Ingredients: Garlic, Lemon, Dill
Use a sharp knife or garlic press and a fine grater for the lemon zest. Be careful not to grate the white pith (bitter).
3

In a bowl, mix the softened butter with the chopped garlic, 2/3 of the chopped dill, 1/2 teaspoon of sweet paprika (about 1 g), 1/2 teaspoon of cayenne pepper (carefully), the lemon zest, and a tablespoon of juice from half a lemon. Stir with a spoon or spatula until combined — the butter should be smooth, creamy, and have the herbs and spices evenly distributed.

Ingredients: Butter, Garlic, Dill, sweet paprika, Cayenne pepper, Lemon, Salt, Black pepper
Use a wooden spoon or a silicone spatula. If you have a hand mixer, set it to the lowest speed for 10–15 seconds. Season with salt (about 1 pinch) and pepper to taste.
4

Transfer the butter to a small saucepan or heatproof bowl. If you want to serve the butter melted for drizzling over the shrimp, gently heat it over very low heat for 1–2 minutes until it starts to melt at the edges—do not boil. You can also leave the butter at room temperature as a thick paste for spreading.

Ingredients: Butter
Use a small saucepan with a thick bottom or a heatproof bowl. Heat on the lowest flame and stir — the butter burns easily.

Lightly Pickled Cucumber Salad

5

Slice the pickled cucumbers into thin half-moons (about 2–3 mm). Peel and cut the red onion into very thin feathers. Place the vegetables in a large bowl and drain the excess brine from the cucumbers by pouring off the liquid and gently pressing the slices with your hand.

Ingredients: Lightly salted cucumber, Red onion
Use a sharp knife or a mandoline (carefully). If you are using a mandoline, wear a protective glove.
6

In a separate bowl, mix the sour cream with 1 tablespoon of lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground pepper. Add the remaining chopped dill and mix well. Pour the dressing into the bowl with the cucumbers and onion and gently combine — the salad should be creamy but not watery. Set aside in the refrigerator for 10–15 minutes to let the flavors meld.

Ingredients: Sour cream, Lemon, Salt, Black pepper, Dill, Lightly salted cucumber, Red onion
Use a whisk or fork to combine the cream and lemon juice. Taste the dressing and adjust salt/pepper before mixing with the vegetables.

Grilling

7

Prepare the marinade for the shrimp: in a bowl, mix canola oil, juice from half a lemon, 1/2 teaspoon of sweet paprika, 1/4 teaspoon of cayenne pepper, 1/2 teaspoon of salt, and freshly ground pepper. Place the shrimp in the marinade and gently mix to ensure each shrimp is coated. Set aside for 10–15 minutes — a short marinade is enough for the spices to penetrate.

Ingredients: Rapeseed oil, Lemon, sweet paprika, Cayenne pepper, Salt, Black pepper
Use a wide bowl so the shrimp are in a single layer. Do not marinate for too long (over 30 min), as the acid from the lemon will start to "cook" the meat.
8

If you are using wooden skewers, soak them in water for 20–30 minutes to prevent them from burning. Preheat the grill to medium-high heat (about 200–230°C) — the grate should be hot but not flaming. Brush the grate with oil (use a brush or a paper towel soaked in oil). Thread the shrimp onto the skewer, 5–6 pieces at a time, leaving a small gap between them.

Ingredients: Rapeseed oil
If you don't have a grill, use a grill pan on the stove heated to medium-high temperature. Use tongs to turn the shrimp.
9

Place the shrimp skewers on a preheated grill. Grill for 2–3 minutes on one side without moving, until the shrimp turn pink and start to curl into a C shape. Flip and grill for another 1–2 minutes. The shrimp are ready when they are opaque and firm. Avoid over-grilling — if they curl tightly into a circle (O shape), they are overcooked.

Use tongs to turn. Grilling time depends on the size of the shrimp — larger ones may need an extra minute.

Assembly and serving

10

Arrange the grilled shrimp on a plate. If the butter is in a bowl, gently drizzle the shrimp with 1–2 tablespoons of garlic-dill liquid butter or place pieces of cold butter on the hot shrimp to let it melt. Next to it, place the salad of lightly salted cucumbers. Serve with lemon wedges for squeezing and optional country bread for dipping in the butter.

Ingredients: Butter, Lightly salted cucumber, Sour cream, Lemon, country bread
Use a wide plate so the shrimp do not overlap. Serve immediately when the butter is warm — that's when the flavors are most intense.
11

For decoration, sprinkle the top of the shrimp with the remaining chopped dill and freshly ground pepper. If you like a stronger heat, serve an additional bowl with a bit of cayenne pepper.

Ingredients: Dill, Cayenne pepper, Black pepper
When decorating, keep aesthetics in mind: a few sprigs of dill and a slice of lemon beautifully contrast with the pink shrimp.

Fun Fact

💡

In Polish cuisine, fresh herbs and sour additions have long accompanied fish and seafood dishes — dill and lemon are a classic combination that enhances the flavor of delicate shellfish.

Best for

Walentynki Romantyczna kolacja przy grillu Letni wieczór z przyjaciółmi

Tips

🍽️ Serving

Serve the shrimp immediately after grilling, while they are still warm. The butter can be served in a small bowl on the side, so everyone can drizzle it over the shrimp. A chilled white wine or refreshing lemon water pairs well with the salad. Optional rustic bread is great for dipping in the butter.

🥡 Storage

Shrimp are best consumed immediately. Store leftovers in an airtight container in the refrigerator for up to 24 hours — reheat briefly in a pan or in the oven (max. 3-4 minutes) to prevent them from becoming rubbery. Butter can be stored in the refrigerator for up to 3 days in an airtight container.

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