Best Shrimp Salad With Apricots And Cucumber Recipes

Shrimp, Jícama, and Apricot Salad image

Yield Makes 4 main-course servings

Number Of Ingredients 9

1 lb large shrimp in shells (about 22 to 24), peeled and deveined
1/4 cup seasoned rice vinegar
1/2 teaspoon minced garlic
1/2 teaspoon minced peeled fresh ginger
2 tablespoons vegetable oil
1 lb jicama, peeled and cut into 1/8-inch-thick matchsticks
1 seedless cucumber*, cut into 1/8-inch-thick matchsticks
3/4 lb firm-ripe apricots (4 large), cut into 1/4-inch-thick wedges
1/4 cup chopped fresh cilantro

Steps:

Halve shrimp lengthwise by cutting down middle of backs and cook in a saucepan of boiling salted water, stirring occasionally, until just cooked through, 1 to 2 minutes. Drain in a colander and spread on a large plate to cool.
Whisk together vinegar, garlic, ginger, and oil, then add shrimp and remaining ingredients and toss to combine well. Season salad with salt and pepper.
These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.

Shrimp Salad with Cucumber and Fennel image

Provided by Alison Roman

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 Salad with Apricots and Cucumber image

Provided by Martha Stewart

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 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.