Best Shrimp And Cucumber Salad Recipes

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SHRIMP PASTA SALAD WITH CUCUMBER AND DILL



Shrimp Pasta Salad with Cucumber and Dill image

Forget deli-style pasta salad, and try this version with shrimp, cucumber, dill, and a bright lemon dressing. You can even make it up to a day ahead.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 9

Coarse salt and ground pepper
3/4 pound large shell pasta
1 pound large peeled and deveined shrimp, tails on (if desired)
1 English cucumber, halved lengthwise and thinly sliced
1/2 cup roughly chopped dill
2 tablespoons light mayonnaise
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente. Add shrimp, and cook just until opaque throughout, about 30 seconds. Drain, and rinse with cold water to stop the cooking. Drain again.
  • Transfer pasta mixture to a bowl; toss with cucumber and dill. In another bowl, whisk together mayonnaise, oil, lemon juice, and Dijon; season with salt and pepper.
  • Add dressing to pasta mixture, and toss to combine.

Nutrition Facts : Calories 541 g, Fat 13 g, Fiber 3 g, Protein 36 g

ANA'S GRILLED GARLIC SHRIMP OVER COCONUT RICE WITH MANGO CUCUMBER SALAD AND GUAVA DRESSING



Ana's Grilled Garlic Shrimp over Coconut Rice with Mango Cucumber Salad and Guava Dressing image

Provided by Food Network

Categories     main-dish

Time 1h9m

Yield 6 servings

Number Of Ingredients 20

3 cups long grain rice
2 cups coconut milk
2 cups water
1 teaspoon coconut oil
1 teaspoon salt
2 pounds shrimp, raw
1 teaspoon salt
1 teaspoon black or white pepper
1 teaspoon balsamic vinegar
2 fresh oranges, squeezed
6 cloves garlic, 3 pressed and 3 chopped
1/2 cup guava jelly
3 tablespoons any dark vinegar
1 teaspoon lemon juice
4 fresh cucumbers, cut into chunks
1 tomato, diced
1 clove garlic, sliced
4 fresh mangoes, peeled and sliced
Pinch black pepper
1/2 cup chopped scallions

Steps:

  • Coconut Rice:
  • Combine all ingredients in a saucepan. Bring to a boil over high heat, cover tightly, reduce heat to very low, and simmer for 20 minutes. Fluff rice when cooked.
  • Marinated Garlic Shrimp:
  • Clean and rinse shrimp in cold water. Place in a glass bowl. Add salt, pepper, vinegar, orange juice, and pressed garlic. Cover and let marinate for 20 minutes.
  • Drain marinade from shrimp, add chopped garlic, and arrange shrimp on skewers. Grill until cooked, about 1 1/2 to 2 minutes on each side.
  • Mango Cucumber Salad with Guava Dressing:
  • In a glass bowl whisk jelly, vinegar, and lemon juice. Fold in cucumber, tomato, and garlic. Add mango, pepper, and scallions to mixture. Toss gently and keep chilled until served.

SHRIMP AND CUCUMBER SALAD WITH DILL VINAIGRETTE



Shrimp and Cucumber Salad with Dill Vinaigrette image

Categories     Salad     Shellfish     Vegetable     Sauté     Quick & Easy     Graduation     Vinegar     Lemon     Shrimp     Cucumber     Summer     Shallot     Dill     Lettuce     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 12

8 cups water
5 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon whole black peppercorns
24 uncooked large shrimp, peeled, tails left intact, deveined
3 large English hothouse cucumbers
1/3 cup safflower oil or grapeseed oil
1/3 cup Champagne vinegar or white wine vinegar
2 medium shallots, minced
3 tablespoons chopped fresh dill
1/4 teaspoon sugar
8 large butter lettuce leaves

Steps:

  • Combine first 4 ingredients in large saucepan; boil 10 minutes. Add shrimp; cook just until opaque in center, about 1 minute. Drain. Transfer shrimp to bowl. (Can be made 1 day ahead. Cover; chill.)
  • Peel cucumbers and cut lengthwise in half. Using spoon, scrape out seeds and discard. Coarsely grate cucumbers. Transfer cucumbers to bowl of ice water. Whisk oil, vinegar, shallots, dill, and sugar in medium bowl; season with salt and pepper. (Cucumbers and vinaigrette can be made 3 hours ahead. Cover; chill.)
  • Drain cucumbers well. Transfer to paper towels; pat dry. Return cucumbers to bowl. Add 1/4 cup vinaigrette to bowl with shrimp and toss. Add remaining vinaigrette to cucumbers; toss to coat. Arrange 1 lettuce leaf on each of 8 plates. Using slotted spoon, divide cucumbers among lettuce leaves. Top each serving with 3 shrimp.

SHRIMP SALAD WITH CUCUMBER AND MINT



Shrimp Salad with Cucumber and Mint image

Provided by Ellie Krieger

Categories     main-dish

Time 18m

Yield 6 servings

Number Of Ingredients 7

2 pounds medium shrimp, cleaned
1 cup fresh mint leaves
2 tablespoons lemon juice
3 tablespoons olive oil
1/2 English cucumber, seeded and diced (about 1 1/2 cups)
1 lemon, zested
Salt and pepper

Steps:

  • Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator.
  • Put mint and lemon juice in food processor and pulse to coarsely chop the mint. Drizzle olive oil into processor while pureeing until mint is finely chopped.
  • In a serving bowl, toss shrimp, cucumber, mint mixture, zest, salt and pepper to combine.
  • This will keep in the refrigerator in an airtight container for up to 2 days.

SHRIMP SALAD WITH CUCUMBER AND FENNEL



Shrimp Salad with Cucumber and Fennel image

Provided by Alison Roman

Categories     Salad     Kid-Friendly     Lunch     Shrimp     Fennel     Cucumber     Spring     Summer     Healthy     Dill     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 8 Servings

Number Of Ingredients 10

2 pounds small shell-on shrimp
Kosher salt
2 fennel bulbs, sliced crosswise 1/4" thick, fronds reserved
1 English hothouse cucumber, sliced 1/4" thick
1 small red onion, very thinly sliced into rings
1 tablespoon finely grated lemon zest
1/4 cup (or more) fresh lemon juice
Coarsely ground black pepper
1/3 cup olive oil
1/2 cup small dill sprigs

Steps:

  • Cook shrimp in a large pot of simmering salted water until bright pink and cooked through, about 3 minutes. Drain and let cool.
  • Peel and devein shrimp and place in a large bowl. Add fennel, fennel fronds, cucumber, onion, and lemon juice and toss to combine; season with salt and pepper. Drizzle with oil and toss to coat. Add dill and lemon zest and toss again; season with salt, pepper, and more lemon juice, if desired. Top with more pepper just before serving.
  • Do Ahead
  • Salad can be made 4 hours ahead. Cover and chill.

SHRIMP, CUCUMBER, AND MANGO SALAD



Shrimp, Cucumber, and Mango Salad image

Categories     Salad     Fruit     Vegetable     Appetizer     Quick & Easy     Lunch     Mango     Seafood     Shrimp     Cucumber     Summer     Shower     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons distilled white vinegar
3 tablespoons sugar
6 tablespoons Dijon mustard
6 tablespoons mayonnaise
4 large pickling cucumbers, peeled, cut into 1/2-inch cubes (about 2 cups)
1 large mango, peeled, pitted, cut into 1/2-inch cubes (about 1 1/2 cups)
1 pound cooked medium shrimp
3 tablespoons chopped fresh dill
Hot pepper sauce
12 Bibb lettuce leaves

Steps:

  • Mix vinegar and sugar in small bowl until sugar dissolves. Whisk in mustard and mayonnaise. Cover and chill. (Can be made 1 day ahead. Keep chilled.)
  • Combine cucumbers, mango, shrimp, and dill in large bowl. Pour dressing over; toss to coat. Season with salt and hot pepper sauce. Arrange 2 lettuce leaves on each of 6 plates. Top with shrimp salad.

SPICY SHRIMP AND SCALLOP TEMPURA WITH CUCUMBER SALAD



Spicy Shrimp and Scallop Tempura with Cucumber Salad image

Provided by Brianna Jenkins

Time 15m

Yield 2 servings

Number Of Ingredients 19

Canola oil, for frying
1 cup all-purpose flour
1/4 cup cornstarch
1 tablespoon sesame seeds
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/2 teaspoon baking powder
1 cup cold water
1/2 cup sake
1 tablespoon chile sauce (recommended: Sriracha)
1/4 teaspoon fish sauce
4 large shrimp, peeled, and deveined
2 large scallops, cleaned
1 (1/4-inch) piece fresh ginger, peeled and finely grated
1/2 teaspoon sugar
1/8 teaspoon chile flakes
1 tablespoon rice vinegar
1/4 teaspoon fish sauce
1 cucumber, julienned

Steps:

  • In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
  • Blend the flour, cornstarch, sesame seeds, salt, sugar, baking powder, water, sake, chile sauce, and fish sauce together in a large bowl. Dip the shrimp and scallops in the batter, letting the excess batter drip back into the bowl and gently drop into the hot oil. Fry the shrimp and scallops until crisp and golden, about 4 to 5 minutes.
  • To make the cucumber salad: Whisk together the ginger, sugar, chile flakes, rice vinegar, and fish sauce. Toss the cucumber in the dressing and divide between 2 plates.
  • Remove the shrimp and scallops from the oil and drain on paper towels, season with salt. Place 2 shrimp and 1 scallop on each plate on top of the cucumber salad.

SWEET, TART, AND SPICY SHRIMP AND CUCUMBER SALAD



Sweet, Tart, and Spicy Shrimp and Cucumber Salad image

Provided by Amelia Saltsman

Categories     Salad     Ginger     Appetizer     Sauté     Low Cal     High Fiber     Dinner     Lunch     Basil     Shrimp     Cucumber     Hot Pepper     Summer     Healthy     Cilantro     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free

Yield Makes 6 to 8 servings

Number Of Ingredients 21

Dressing:
1/4 cup fresh lime juice
3 tablespoons golden brown sugar
2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 tablespoons vegetable oil
1 tablespoon finely grated lime peel
1 teaspoon hot chili paste (such as sambal oelek)*
1 teaspoon grated peeled fresh ginger
Salad:
2 pounds Persian or Japanese cucumbers (about 8)
1 1/2 teaspoons salt
1 tablespoon vegetable oil
3/4 cup lightly salted roasted peanuts
1 pound cooked deveined peeled medium shrimp
4 cups thinly sliced Napa cabbage
1 large red bell pepper, cut into matchstick-size strips
3 green onions, cut into matchstick-size strips
1/2 cup fresh cilantro leaves
1/2 cup torn fresh Thai basil leaves or regular basil leaves
2 teaspoons black sesame seeds,* toasted
Available in the Asian foods section of many supermarkets and at Asian markets.

Steps:

  • For dressing:
  • Whisk all dressing ingredients to blend in small bowl; let dressing stand while preparing salad.
  • For salad:
  • 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.
  • 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.
  • 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.
  • Combine shrimp, cabbage, bell pepper, green onions, cilantro, and basil in large bowl.
  • Pat cucumber pieces dry and add to salad. Toss with dressing; sprinkle with peanuts and black sesame seeds.

SHRIMP, CUCUMBER, AND WATERMELON SALAD



Shrimp, Cucumber, and Watermelon Salad image

A great light shrimp salad for a summer meal

Provided by Wapiti

Categories     Shrimp Salad

Time 40m

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
1 tablespoon chopped fresh mint
1 teaspoon honey
½ medium lemon, zested and juiced
2 pounds shrimp, peeled and deveined
3 tablespoons blackened seasoning, or to taste
2 tablespoons extra-virgin olive oil, or as needed
2 medium cucumbers, peeled
2 cups cubed seedless watermelon
1 medium avocado, cut into 1/2-inch cubes
¼ cup crumbled feta cheese
1 teaspoon black sesame seeds

Steps:

  • Whisk olive oil, mint, honey, lemon zest, and 1 tablespoon lemon juice together in a small bowl. Set dressing aside.
  • Lightly dredge shrimp in blackened seasoning.
  • Heat olive oil in a large skillet over medium-high heat. Add shrimp in batches and cook until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes on each side.
  • Use a spiralizer to create cucumber "noodles." Divide among 4 bowls. Top each with watermelon, avocado, feta cheese, and shrimp. Drizzle with dressing and sprinkle with sesame seeds. Serve immediately.

Nutrition Facts : Calories 509.7 calories, Carbohydrate 18.8 g, Cholesterol 359.7 mg, Fat 30.5 g, Fiber 5.6 g, Protein 42.1 g, SaturatedFat 6.4 g, Sodium 1646.4 mg, Sugar 7.2 g

SHRIMP MANGO AND CUCUMBER SALAD



Shrimp Mango and Cucumber Salad image

This Salad is very refreshing, Great for a summer day or with a Bar-B-Q, Fresh mangoes are hard to work with so mangoes in a jar are the way to go, make sure you wash off th syrup before slicing. Stevia is also sold in packets and 2 packets will do for this recipe. Time doesn't include standing time for vinegar mixture.

Provided by Chef Boy-R quotDiab

Categories     Mango

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups cucumbers, cubed 1/2 inch
1 1/2 cups mangoes, cubed 1/2 inch
1 1/2 lbs cooked shrimp (medium shrimp)
3 tablespoons fresh dill, chopped
1 1/2 tablespoons white vinegar
1 tablespoon stevia
3 tablespoons Dijon mustard
3 tablespoons mayonnaise
1 dash tigar hot sauce
6 romaine lettuce leaves

Steps:

  • In a small bowl add vinegar and stevia let set for 20 minutes.
  • Mix in mayonnaise, mustard, fresh dill and a dash or two of hot sauce.
  • In a large bowl add cucumber, mango and shrimp.
  • Pour dressing over mixture.
  • Serve on a romaine lettuce leaf.

Nutrition Facts : Calories 183.5, Fat 4.2, SaturatedFat 0.8, Cholesterol 222.9, Sodium 394.5, Carbohydrate 11.6, Fiber 1.8, Sugar 7.7, Protein 24.9

SHRIMP, WATERMELON AND CUCUMBER SALAD



SHRIMP, WATERMELON AND CUCUMBER SALAD image

Categories     Salad     Fruit     Side     No-Cook

Yield 4

Number Of Ingredients 9

1/2 lb. Florida Rock Shrimp,
1 small red onion,
4 c. diced watermelon,
1 medium cucumber,(de-seeded and thinly sliced,
1/4 c. thinly sliced mint leaves,
1/4 c. olive oil,
1/4 c. chopped cashews or peanuts,
2 T. lemon juice,
1/2 c. crumbled feta or goat cheese.

Steps:

  • Peel and wash the shrimp. saute in olive oil with a pinch or two of salt. Set aside to cool. [Short cut - buy pre-cooked shelled and deveined shrimp] Soak 1/2 a thinly sliced red onionin cold water. Pat dry 4 cups of diced watermelon and 1 seeded, thinly sliced cucumber; toss with 1/4 c. thinly sliced mint leaves. Drain onion and squeeze dry and add to salad. Whisk together olive oil, lemon juice and salt. Toss with salad. Top with shrimp, cheese and nuts.

EBI SUNOMONO - SHRIMP AND CUCUMBER SALAD



Ebi Sunomono - Shrimp and Cucumber Salad image

Make and share this Ebi Sunomono - Shrimp and Cucumber Salad recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

8 ounces shrimp, cooked, peeled, and deveined, tails removed
2 English cucumbers, rinsed (about 1 1/2 lb. total)
1/3 cup rice vinegar
2 tablespoons sugar
2 teaspoons soy sauce
1/3 cup unsalted dry roasted peanuts, chopped

Steps:

  • Rinse shrimp; drain well. Cut in half lengthwise. Thinly slice cucumbers.
  • In a bowl, mix vinegar, sugar, and soy sauce.
  • Add cucumbers and shrimp; mix to coat. Top with peanuts just before serving.

Nutrition Facts : Calories 115, Fat 4.4, SaturatedFat 0.7, Cholesterol 73.6, Sodium 199.2, Carbohydrate 9.9, Fiber 1.2, Sugar 5.9, Protein 10.1

CUCUMBER AND SHRIMP SALAD



Cucumber and Shrimp Salad image

Categories     Salad     Sauce     Side     Wedding     Salad Dressing     Shrimp     Cucumber     Raw     Boil

Yield serves 4 to 6

Number Of Ingredients 15

Dressing
1/4 cup fresh lime juice (about 2 limes)
3 1/2 tablespoons sugar
3 tablespoons fish sauce
2 tablespoons water
1 or 2 Thai or serrano chiles, finely chopped (optional)
2 to 2 1/4 pounds pickling (Kirby) or English cucumbers
1 carrot, peeled and finely shredded (page 51)
2 1/2 teaspoons salt
1 teaspoon sugar
1 boneless, skinless chicken breast, about 1/4 pound
1 boneless pork loin chop, about 1/4 pound
1/4 pound precooked bay or small salad shrimp
1/3 cup unsalted roasted peanuts, chopped
1 tablespoon sesame seeds, toasted (page 332) and crushed in a mortar

Steps:

  • To make the dressing, in a small bowl, combine the lime juice, sugar, fish sauce, water, and chiles and stir to dissolve the sugar. Set aside to develop the flavors.
  • Trim off the ends of each cucumber, and then halve lengthwise. Use a teaspoon to remove the seeds from each half (the English cucumbers will have few seeds). Cut the halves crosswise into slices a scant 1/8 inch thick. A razor-sharp knife or a Japanese Benriner slicer (page 22) produces the most attractive, uniformly thin slices. A food processor can be used but will yield less satisfactory results. Put the cucumbers and carrot in a large bowl, add 1 1/2 teaspoons of the salt and the sugar, and toss to mix. Set aside for 30 minutes to weep. A pool of juice will accumulate at the bottom of the bowl.
  • Drain the cucumbers and carrot in a colander and place under cold running water to rinse off as much salt and sugar as possible. Working in batches, wring out excess moisture in a nonterry dish towel: position a mound of the vegetables in the center, roll it up in the towel, and then twist the ends in opposite directions to force out the liquid. Do this 3 or 4 times. You want to extract enough water from the cucumber yet not completely crush it. (The cucumber will become a beautiful translucent green, in marked contrast to the color of the carrot.) Return the vegetables to the bowl and fluff them up to release them from their cramped state. Set aside.
  • Trim any excess fat from the pork chop. Fill a small saucepan half full with water, add the remaining 1 teaspoon salt, and bring to a rolling boil over high heat. Drop in the chicken breast and pork chop. When the water starts bubbling at the edges of the pan, remove the pan from the heat and cover tightly. Let stand for 20 minutes. The pork and chicken should be firm yet still yield a bit to the touch. Remove them from the pan. Reserve the light stock for another use or discard. When the pork and chicken are cool enough to handle, cut the pork into matchsticks, and shred the chicken with your fingers into thin pieces, pulling the meat along its natural grain. Let the pork and chicken continue to cool to room temperature and then add them to the vegetables.
  • Place the shrimp in a colander and rinse with cold running water, then press gently to drain well. Add the shrimp to the bowl of vegetables and meat.
  • Just before serving, add the peanuts and sesame seeds to the salad and toss to distribute evenly. Pour on the dressing and toss again. (If you don't want to bite into a piece of chile unexpectedly, strain the dressing over the salad.) Taste and adjust the flavors to your liking, balancing the sour, sweet, salty, and spicy. Transfer to a serving plate, leaving any unabsorbed dressing behind, and serve.
  • notes
  • You may ready the vegetables, pork and chicken, and shrimp a day in advance. Keep them in separate covered containers in the refrigerator, and return them to room temperature before tossing the salad. The dressing may be prepared several hours in advance.
  • For a lighter salad, omit the pork and/or chicken and double the amount of shrimp. Or, you may eliminate the shrimp and add more pork or chicken. Whatever you decide, include at least one of these elements, as they lend richness to the salad.
  • Special-Occassion Salads
  • If you ask the cook, "What's on today's menu?" and the response includes a gôi or nôm, you know it is a special occasion. Gôi and nôm typically refer to colorful salads of meat, seafood, vegetables, herbs, peanuts, and sesame seeds usually served as a separate first course, instead of a side dish. Both words refer to the same type of dish, with gôi the everyday term in southern and central Vietnam and nôm in the north.
  • These salads represent a careful balancing act among different flavors, colors, and textures, and a skilled Vietnamese cook runs through a mental checklist to make sure all three bases have been covered. One ingredient-vegetable, fruit, meat, fish, shellfish-usually makes up the bulk in the salad. If it naturally carries a lot of moisture, the first task is to expel the excess water, so that the ingredient will be relatively dry and crunchy. For example, cucumber and green papaya are tossed with salt and sugar to release their water and are then wrung out in a kitchen towel. Tiny raw silverfish are cooked and then drained. (Green cabbage is an exception, since it already has plenty of crunchiness and is not naturally moist.) Then the magic happens. When everything is combined, the main ingredient absorbs all of the other flavors like a sponge.
  • Vietnamese food aficionados may tell you that gôi comes in more complex guises, built from exotic ingredients such as raw fish and sauces made from fish innards and astringent bananas, than you will find in this chapter. They are right, but it is these simpler salads that regularly appear on most Vietnamese tables.

SWEET, TART, AND SPICY SHRIMP AND CUCUMBER SALAD



Sweet, Tart, and Spicy Shrimp and Cucumber Salad image

Categories     Salad     Sauce     Shrimp     Cucumber     Healthy

Yield Makes 6 to 8 servings

Number Of Ingredients 20

For dressing
1/4 cup fresh lime juice
3 tablespoons light brown sugar
2 tablespoons Asian fish sauce, such as nam pla or nuoc mam
2 tablespoons vegetable oil
1 tablespoon finely grated lime peel
1 teaspoon hot chile paste, such as sambal oelek
1 teaspoon grated peeled fresh ginger
For salad
2 pounds (about 8) Persian or Japanese cucumbers
1 1/2 teaspoons salt
1 tablespoon vegetable oil
3/4 cup lightly salted roasted peanuts
1 pound cooked deveined peeled medium shrimp
4 cups thinly sliced napa cabbage
1 large red bell pepper, seeded and cut into matchsticks
3 green onions, cut into matchsticks
1/2 cup fresh cilantro leaves
1/2 cup torn fresh Thai or regular basil leaves
2 teaspoons black sesame seeds, toasted

Steps:

  • Make dressing
  • Whisk together all dressing ingredients in a small bowl; let the dressing stand while preparing the salad.
  • Make salad
  • Peel half of the cucumbers; cut in half lengthwise and scoop out seeds with a small spoon. Cut into 1/4-inch cubes (about 2 cups) and place in a large strainer set over a bowl.
  • Cut off the ends from the remaining cucumbers and cut in half lengthwise. Scoop out the seeds. Cut the halves crosswise into 1/4-inch-thick slices (about 2 1/2 to 3 cups); add to the strainer. Sprinkle with the salt; let drain 30 minutes.
  • Heat the oil in a heavy medium skillet over medium-high heat. Add the peanuts; sauté until golden. Using a slotted spoon, transfer the peanuts to paper towels to drain.
  • Combine the shrimp, cabbage, bell pepper, green onions, cilantro, and basil in a large bowl.
  • Pat the cucumber pieces dry and add to the salad. Toss with the dressing; sprinkle with peanuts and black sesame seeds, and serve.

MEZE PLATTER WITH HUMMUS, SHRIMP SALAD, AND CUCUMBER SALAD



Meze Platter with Hummus, Shrimp Salad, and Cucumber Salad image

Provided by Jill Dupleix

Categories     Condiment/Spread     Salad     Olive     Vegetable     Appetizer     Low Fat     Yogurt     Low Cal     High Fiber     Dinner     Lunch     Feta     Shrimp     Cucumber     Legume     Chickpea     Healthy     Party     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 4 to 6 servings

Number Of Ingredients 24

Hummus:
1 15- to 16-ounce can garbanzo beans (chickpeas), drained
2 tablespoons fresh lemon juice
2 tablespoons water
2 tablespoons extra-virgin olive oil plus additional for drizzling
2 garlic cloves, peeled
2 teaspoons ground cumin
1 teaspoon paprika plus additional for sprinkling
Shrimp, olive, and tomato salad:
16 cooked peeled large shrimp with tails left intact
16 unpitted Kalamata olives
1 cup diced seeded tomatoes (about 3 medium)
2 tablespoons chopped fresh Italian parsley
2 tablespoons extra-virgin olive oil
1 tablespoon (packed) finely grated lemon peel
1 tablespoon fresh lemon juice
Cucumber, yogurt, and feta salad:
1/2 unpeeled English hothouse cucumber, thinly sliced into rounds
1/2 cup plain nonfat or low-fat yogurt (preferably Greek-style*), whisked to loosen
3/4 cup crumbled feta cheese (about 3 ounces)
1 teaspoon dried oregano or mint
1 6-ounce jar marinated artichoke hearts, drained
2 lemons, cut into wedges
4 to 6 pita breads

Steps:

  • For hummus:
  • Place 1 tablespoon garbanzo beans in small bowl and reserve for garnish. Combine remaining garbanzo beans, lemon juice, 2 tablespoons water, 2 tablespoons oil, garlic, cumin, and 1 teaspoon paprika in processor and blend until smooth. Transfer to small bowl. Season to taste with salt and pepper. Sprinkle reserved garbanzo beans over. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before using.
  • Drizzle hummus lightly with oil and sprinkle lightly with paprika.
  • For shrimp, olive, and tomato salad:
  • Combine all ingredients in medium bowl and toss to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover and refrigerate.
  • Cucumber, yogurt, and feta salad:
  • Arrange cucumber slices on plate; sprinkle with salt and pepper. Spoon yogurt over. Sprinkle with feta cheese and oregano. DO AHEAD: Can be made 1 hour ahead. Cover and refrigerate.
  • Place marinated artichokes in small bowl. Arrange bowls of hummus, shrimp salad, and artichokes and plate with cucumber salad on large platter. Garnish with lemon wedges.
  • Toast pita breads in toaster, then cut into wedges. Arrange pita wedges on platter with salads and serve.
  • Greek-style yogurt is a thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets.

SHRIMP AND CUCUMBER SALAD WITH HORSERADISH MAYO



Shrimp and Cucumber Salad With Horseradish Mayo image

This recipe can be made up to 8 hours in advance. Just store the shrimp salad and additional mayonnaise separately. The sodium count for this recipe may seem high because of the salt used in the poaching liquid. From "Bon Appetit" magazine.

Provided by threeovens

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 cup mayonnaise
1/4 cup prepared horseradish (or more)
2 teaspoons white wine vinegar
kosher salt
fresh ground black pepper
1 tablespoon fresh tarragon, chopped
1/2 bunch fresh dill
1 shallot, halved
10 black peppercorns
1 bay leaf
1 lemon, halved
1 lb small shrimp, thawed if frozen and cut into 1/2-inch pieces
1/2 seedless cucumber, cutin into 1/4-inch pieces

Steps:

  • Make the horseradish mayonnaise by whisking together the mayonnaise, horseradish, vinegar, some salt, pepper, and more horseradish, if desired; fold in tarragon.
  • Line a baking sheet with paper towels to drain the shrimp once it is poached.
  • In a large, wide pot, combine dill, shallot, peppercorns, bay leaf, 3 tablespoons salt, squeeze the juice from both lemon halves, then drop in the lemon halves; add 3 quarts of water and bring to a boil.
  • Reduce heat to medium and let poaching liquid simmer for 10 minutes.
  • Working in batches, place the shrimp in a sieve, lower into the poaching liquid, shaking now and then, until shrimp begins to curl and turn opaque, 15-20 seconds; transfer to paper towels to cool.
  • Combine cucumber, cooled shrimp, and 1/4 cup of the horseradish mayonnaise and fold to coat; season with salt, pepper, and more horseradish, if desired.

Nutrition Facts : Calories 223.1, Fat 14, SaturatedFat 2, Cholesterol 105.7, Sodium 740.5, Carbohydrate 14.1, Fiber 0.8, Sugar 4, Protein 11.3

SHRIMP AND CUCUMBER SALAD WITH HORSERADISH MAYO



Shrimp and Cucumber Salad with Horseradish Mayo image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Quick & Easy     Lunch     Horseradish     Mayonnaise     Shrimp     Cucumber     Summer     Healthy     Party     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 13

1 cup mayonnaise
1/4 cup (or more) prepared horseradish
2 teaspoons white wine vinegar
3 tablespoons kosher salt plus more
Freshly ground black pepper
1 tablespoon chopped fresh tarragon
1/2 bunch dill
1 shallot, halved
10 whole black peppercorns
1 bay leaf
1 lemon, halved
1 pound frozen, thawed shelled wild Maine shrimp or small shrimp (preferably wild American) cut into 1/2" pieces
1/2 cup unpeeled English or Persian cucumber cut into 1/4" pieces

Steps:

  • Whisk mayonnaise, 1/4 cup horseradish, and vinegar in a small bowl to blend. Season horseradish mayonnaise to taste with salt, pepper, and more horseradish, if desired. Fold in tarragon.
  • line a baking sheet with paper towels. Combine dill, next 3 ingredients, and 3 tablespoons salt in a large wide pot. Squeeze juice from lemon halves into pot; add lemon halves. Add 3 quarts water and bring to a boil. reduce heat to medium; simmer poaching liquid for 10 minutes.
  • Working in batches, place shrimp in a sieve and poach, shaking sieve occasionally, until shrimp just begin to curl and turn opaque, 15-20 seconds. Transfer to prepared sheet; let cool.
  • Combine cucumber, shrimp, and 1/4 cup horseradish mayonnaise in a medium bowl; fold to coat. Season to taste with salt, pepper, and more horseradish, if desired. DO AHEAD: Can be made 8 hours ahead. Cover and chill shrimp and remaining mayonnaise separately.

SHRIMP SALAD WITH APRICOTS AND CUCUMBER



Shrimp Salad with Apricots and Cucumber image

Sweet and tart apricots combine perfectly with lime juice and jalapeño in this flavorful shrimp salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 15m

Number Of Ingredients 9

1/4 cup fresh lime juice
2 tablespoons vegetable oil, such as safflower
1 jalapeno (ribs and seeds removed), minced
1 pound frozen pre-cooked shrimp, thawed (tails removed)
4 apricots (about 1/2 pound), pitted and cut into wedges
1/2 English cucumber, halved lengthwise and thinly sliced
2 scallions, thinly sliced
1/2 cup fresh cilantro leaves
Coarse salt and ground pepper

Steps:

  • In a medium bowl, whisk together lime juice, oil, and jalapeno. Add shrimp, apricots, cucumber, scallions, and cilantro; toss to coat. Season shrimp salad with salt and pepper, and serve immediately.

SHRIMP-SALAD TOSTADAS WITH TOMATOES AND CUCUMBER



Shrimp-Salad Tostadas with Tomatoes and Cucumber image

In the state of Chiapas, these are made with chewy dried shrimp and called tostadas turulas. Use the most flavorful shrimp and best tomatoes you can find.

Provided by Nils Bernstein

Time 40m

Yield Serves 10

Number Of Ingredients 14

1/2 cup kosher salt, divided, plus more to taste
1 pound small shrimp (51-60 count), peeled, deveined, tails removed
3 plum or 2 regular medium tomatoes, seeded, finely chopped
1 small (or 1/2 large) white onion, cut into 1/4" cubes, rinsed with cool water, patted dry
1/2 English hothouse cucumber, seeded, finely chopped
3-4 serrano chiles, stemmed, seeded, deveined, finely chopped
2/3 cup fresh lime juice
1/2 cup coarsely chopped fresh cilantro
24 small corn tortillas or store-bought crispy tostada shells
Vegetable oil (for frying; if needed)
Kosher salt (if needed)
2 cups Hold-the-Lime Guacamole
Shredded iceberg lettuce, crema (Mexican salted cream) or sour cream, queso fresco, tomatillo salsa (for serving)
A candy or deep-fry thermometer

Steps:

  • Fill a large bowl with 10 cups cool water; stir in 1/4 cup salt (it should taste like seawater). Add shrimp and soak 30 minutes, then drain.
  • Fill a medium pot with 8 cups water; stir in 1/4 cup salt. Bring to a boil, add shrimp, and immediately turn off heat. Let sit until pink, opaque, and barely cooked through, about 3 minutes. Drain, transfer to a large bowl, and let cool.
  • Add tomato, onion, cucumber, chiles, lime juice, and cilantro to shrimp. Season with salt. Chill until ready to use.
  • If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
  • Spread 1 heaping Tbsp. Hold-the-Lime Guacamole on a tostada shell. Top with 1/4 cup shrimp salad, then lettuce, crema, queso fresco, and salsa. Repeat with remaining tostada shells. Serve at room temperature.
  • Shrimp salad can be chilled for up to 1 day. Bring to room temperature before serving.

SHRIMP AND CUCUMBER SALAD



Shrimp and Cucumber Salad image

Number Of Ingredients 10

1 cup shrimp small, cooked, peeled, and cleaned
3 cucumbers
1 tablespoon salt
1/2 cup sour cream dairy
1 tablespoon mayonnaise
1 1/2 teaspoons lemon juice
1/8 teaspoon dry mustard
1/8 teaspoon salt
1/4 teaspoon dill weed
1 head lettuce shredded

Steps:

  • Prepare shrimp (or use 1 can [4 1/2 ounces] small deveined shrimp, drained and rinsed). Refrigerate in covered bowl. If canned shrimp are used, cover with ice water to which 1 tablespoon lemon juice has been added. Halve cucumbers lengthwise slice very thin. Put into bowl, sprinkle with 1 tablespoon salt, and let stand 30 minutes. Drain cucumbers, pressing out excess liquid. Combine cucumbers with sour cream, mayonnaise, lemon juice, mustard, 1/8 teaspoon salt, and dill in clean bowl cover and chill for 2 hours. Just before serving, stir drained shrimp into cucumbers. Serve over bed of shredded lettuce.

Nutrition Facts : Nutritional Facts Serves

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