Sesame Shrimp with Cucumber-Soy Salad
Skewering the shrimp makes them easy to eat and attractive for serving. You'll need to presoak wooden skewers for 30 minutes, or use metal skewers.
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- Calories: 174
- Calories from fat: 42%
- Protein: 19g
- Fat: 8.3g
- Saturated fat: 1.2g
- Carbohydrate: 5.7g
- Fiber: 0.9g
- Sodium: 495mg
- Cholesterol: 168mg
- 1 cup sushi rice
- 1 English cucumber, sliced very thin
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 red jalapeño chile, sliced thinly
- 2 green onions, sliced diagonally
- 1 tablespoon vegetable oil
- 1 tablespoon Asian (toasted) sesame oil
- 1 pound large shrimp (16 to 20 per lb.), peeled and deveined
- 1 teaspoon toasted sesame seeds
- 1. Cook rice according to package directions. Meanwhile, prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). In a medium bowl, combine cucumber, vinegar, soy sauce, sugar, jalapeño, and onions. Set aside.
- 2. In another medium bowl, combine oils with shrimp. Skewer shrimp lengthwise through the tail so they're straight. Grill, turning once, until cooked through and grill marks appear, about 4 minutes total. Sprinkle with sesame seeds and serve with rice and cucumber salad.
- Note: Nutritional analysis is per serving.
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