Seared Shrimp with Cucumber Salad

  • Currently 4/5
Serves 4; Prep time: 30 minutes; Total time: 30 minutes. After mincing the jalapeo be sure to wash your hands, knife, and cutting board thoroughly. You might also want to wear protective gloves.
1/2 cucumber, peeled, quartered lengthwise, and thinly sliced
1/2 small red onion, minced
1 jalapeo chile, ribs and seeds removed, 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 (tails removed)
1 ts ground cumin
1/2 ts ground coriander
1/4 ts dried oregano
4 ts olive oil
1. 1. In a large mixing bowl, toss together cucumber, onion, jalapeo, hearts of palm, orange juice, and vinegar. Season with salt and pepper; set aside.
2. 2. Dust shrimp with cumin, coriander, and oregano; season with salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over high heat.
3. 3. 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.
4. 4. To serve, spoon shrimp over cucumber salad.
Per serving: 195 calories; 7.1 grams fat; 25.1 grams protein; 7.4 grams carbohydrates; 2.2 grams fibre. Delicate-tasting hearts of palm are low in fat and calories and high in fiber. They are sold whole or sliced, in cans or jars. Look for them next to canned artichokes and peppers.

Emily Woods

Member since Mar 2007

More recipes like this one...