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Sweet, Tart, and Spicy Shrimp and Cucumber Salad

  • 6servings

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Source: origin.stag.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, C
MineralsNatrium, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds Persian or Japanese cucumbers (about 8)

  2. 1 1/2 teaspoons salt

  3. 1 tablespoon vegetable oil

  4. 3/4 cup lightly salted roasted peanuts

  5. 1 pound cooked deveined peeled medium shrimp

  6. 4 cups thinly sliced Napa cabbage

  7. 1 large red bell pepper, cut into matchstick-size strips

  8. 3 green onions, cut into matchstick-size strips

  9. 1/2 cup fresh cilantro leaves

  10. 1/2 cup torn fresh Thai basil leaves or regular basil leaves

  11. 2 teaspoons black sesame seeds,* toasted

Instructions Jump to Ingredients ↑

  1. For dressing:

  2. Whisk all dressing ingredients to blend in small bowl; let dressing stand while preparing salad.

  3. For salad:

  4. Peel half of cucumbers; cut in half lengthwise and scoop out seeds with small spoon. Cut into 1/4-inch cubes (about 2 cups) and place in large strainer set over bowl.

  5. Cut off ends from remaining cucumbers and cut in half lengthwise. Scoop out seeds. Cut halves crosswise into 1/4-inch-thick slices (about 2 1/2 to 3 cups); add to strainer. Sprinkle with 1 1/2 teaspoons salt; let drain 30 minutes.

  6. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add peanuts; sauté until golden. Using slotted spoon, transfer peanuts to paper towel to drain.

  7. Combine shrimp, cabbage, bell pepper, green onions, cilantro, and basil in large bowl.

  8. Pat cucumber pieces dry and add to salad. Toss with dressing; sprinkle with peanuts and black sesame seeds.

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