Cucumber and shrimp salad
This cucumber and shrimp salad blends crisp cucumber and tender shrimp with a zesty lime dressing and aromatic herbs, offering a refreshing and light dish, perfect for an appetizer or a meal.
Cook time 0 min
Prep time 20 min
Ingredients:
1 cucumber12 oz shrimps
2 shallots
1/3 cup spearmint
2 red hot chili peppers
2 tbsp lime juice
1 tbsp peanut oil
1 tsp fish sauce
1 tsp brown sugar
2 tbsp peanuts
Cucumber and shrimp salad is a refreshing and flavorful dish that combines the crunchiness of cucumber with the tenderness of shrimp. This salad is deeply infused with aromatic herbs and zesty lime juice, making it the perfect choice for a light meal or an appetizer.
Instructions:
- If using raw shrimp, bring a pot of lightly salted water to a boil. Add the shrimp and cook for about 2-3 minutes, or until they turn pink and are cooked through. If using pre-cooked shrimp, simply thaw them if they are frozen.
- Drain the shrimp and set them aside to cool.
- Peel and thinly slice the shallots.
- Dice the cucumber.
- Finely chop the red hot chili peppers, removing seeds if you want less heat.
- In a small bowl, combine the lime juice, peanut oil, fish sauce, and brown sugar. Mix well until the sugar is dissolved.
- In a large bowl, combine the cooled shrimp, cucumber slices, shallots, and chopped chili peppers.
- Pour the dressing over the salad and toss gently to ensure everything is well coated.
- Roughly chop the parsley and sprinkle them over the salad.
- Coarsely chop the peanuts and sprinkle them on top as well.
- Gently toss the salad once more to distribute the parsley and peanuts evenly.
- Serve immediately or let it chill in the refrigerator for about 15 minutes to allow the flavors to meld together.
This cucumber and shrimp salad is a delightful recipe that's quick to prepare and packed with fresh, vibrant flavors. The combination of herbs, spices, and a touch of sweetness creates a balanced and delicious dish that's sure to impress anyone who tries it. Enjoy your homemade creation and savor every bite!
Cucumber and shrimp salad FAQ:
Cook raw shrimp in boiling salted water for 2-3 minutes, or until they turn pink and are fully cooked. Be careful not to overcook them, as they can become tough.
Yes, you can prepare the salad ahead of time. However, it is best to serve it immediately or chill for no more than 15 minutes to keep the vegetables crisp and fresh.
You can substitute fish sauce with soy sauce or tamari for a vegetarian option. Keep in mind that this may change the flavor profile slightly.
You can use fresh or pre-cooked shrimp for this salad. If using frozen shrimp, be sure to fully thaw them before adding to the salad.
Store any leftovers in an airtight container in the refrigerator for up to a day. However, the salad is best enjoyed fresh due to the crispness of the cucumber.
Cooking Tips:
- Make sure to devein and clean the shrimps thoroughly before cooking.
- For added flavor, you can marinate the shrimps in a mixture of lime juice, garlic, and olive oil for 15-20 minutes before cooking.
- If you prefer a milder flavor, you can remove the seeds from the red hot chili peppers.
- Use a mandoline slicer to achieve uniformly thin cucumber slices for a more professional presentation.
- Toast the peanuts lightly in a dry skillet to enhance their flavor and crunchiness before adding them to the salad.
- This salad is best served chilled, so consider refrigerating it for 30 minutes before serving.
Nutrition Facts
4 ServingsCalories 170kcal
Protein 15g
Carbohydrates 11g
Fiber 1.94g
Sugar 5g
Fat 9g
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