Best Sweet Tart And Spicy Shrimp And Cucumber Salad Recipes

Sweet, Tart, and Spicy Shrimp and Cucumber Salad image

Provided by Amelia Saltsman

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.

Sweet, Tart, and Spicy Shrimp and Cucumber Salad image

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.