Recipes ofKurt Dixon

Registered dietitian

Body Refined, a Health & Wellness practice

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Thai Cucumber and Shrimp Salad

Wednesday, May 09, 2018
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Portions
4

A light, crispy salad with a combination of sweet, sour and spicy to welcome the warm weather. It has shrimp, cucumbers, bell peppers, shallots, chili peppers, Thai basil, and cilantro. The sauce contains lime juice, fish sauce and palm sugar. This salad is great to have as an appetizer or entree. You can substitute the shrimp with shredded chicken

Ingredients
or2 lbs. shrimp with shells on
or½ cup Japanese cucumbers – halved, seeded, thinly sliced (substitute with English cucumbers or any other type if not available)
or½ cup orange bell peppers – sliced (use yellow, red or green if orange is not available)
or¼ cup shallots – thinly sliced (or substitute with red onions)
or¼ cup garlic – minced
or3 Tbsp. cilantro – chopped
or2 Tbsp. Mint – chopped (or substitute with perilla leaves)
or2 Tbsp. Thai basil – chopped
or1 Tbsp. fish sauce
or2 Tbsp. lime juice
or2 Tbsp. rice vinegar
or1 Tbsp. palm sugar (or substitute with 2 teaspoons white sugar, 2 teaspoons brown sugar)
or1 Tbsp. minced garlic
or1 tsp. fresh grated ginger
or1 medium jalapeno pepper, thinly sliced
Preparation
1.
Shrimp: Bring 4 cups of water to a boil or just enough water to cover shrimps. Cook uncovered for only 3 minutes or until shrimp are pink and curl to resemble the letter “C”. Immediately drain shrimp into colander. Chill shrimp in a bowl of ice cold water. After 2 minuets, drain, peel, and devein shrimp – then set aside.
2.
Cucumber: Peel, half, deseed (easiest way to remove seeds is to scoop out with spoon), and slice the cucumbers into thin slices about an 1/8th of an inch and set aside in separate bowl.
3.
Shallots, garlic, and bell peppers: Thinly slice shallots. Mince garlic. Then add to bowl with cucumbers.
4.
Cilantro, mint, and Thai basil: Roughly chop and put in bowl with cucumbers.
5.
Dressing: Combine all ingredients listed from Fish Sauce down in a bowl and mix well. If you have a mortar and pestle, pound garlic and peppers together before adding them to sauce. Add more sugar or rice vinegar to taste. If you want more heat, add more peppers.
6.
Final steps: Add shrimp to the bowl with cucumber and herbs and then pour in dressing – toss well and enjoy.
Nutritional information
Per 100 gPer portion (304 g)% DRI
Energy67 kcal203 kcal10 %
Fat1 g2 g4 %
Fatty acids, total saturated0 g1 g3 %
Cholesterol94 mg286 mg95 %
Sodium541 mg1643 mg68 %
Carbohydrate4 g12 g4 %
Sugars1 g4 gremove
Fiber0 g1 g5 %
Protein11 g32 gremove