Seared Shrimp Cucumber Salad Recipe
Ingredients
- 1/2 cucumber, peeled, quartered lengthwise, and thinly sliced
- 1/2 small red onion, minced
- 1 jalapeno , remove the seeds, minced
- 1 can (15 ounces) hearts of palm, drained and thinly sliced
- 1/4 cup fresh orange juice
- 2 tbs red-wine vinegar
- Coarse salt and ground pepper
- 1 pound medium shrimp, peeled and deveined
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp dried oregano
- 4 tsp olive oil
Directions
- In a large mixing bowl, toss together cucumber, onion, jalapeno, hearts of palm, orange juice, and vinegar. Season with salt and pepper; set aside.
- Dust shrimp with cumin, coriander, and oregano; season with salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over high heat.
- Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
- To serve, spoon shrimp over cucumber salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 4 servings | |
| Calories 179 | |
| Calories from Fat 60 | 34% |
| Total Fat 6.72g | 8% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 171mg | 7% |
| Potassium 307mg | 9% |
| Total Carbs 4.82g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.46g | 2% |
| Protein 23.55g | 38% |
