Rating: 3.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2
Laura Zapalowski
Recipe by Cooking Light April 2011

Gallery

Joseph De Leo; Styling: Thom Driver

Recipe Summary

total:
20 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt, 1/4 teaspoon black pepper, cumin, and paprika. Add shrimp to pan; sauté 2 minutes or until done. Stir in tomatoes; remove from heat. Add cilantro.

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  • Place remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, cucumber, and remaining ingredients in a blender; process until smooth. Ladle 1 cup soup into each of 4 bowls; top with 3/4 cup relish.

  • Sustainable Choice: Look for shrimp that are certified sustainable. U.S.-farmed shrimp or wild Northern shrimp from Canada are the best options. Avoid imported wild and farmed species.

Nutrition Facts

225 calories; fat 9.6g; saturated fat 5.1g; mono fat 1.9g; poly fat 0.9g; protein 22.7g; carbohydrates 11.5g; fiber 2.2g; cholesterol 139mg; iron 2.4mg; sodium 557mg; calcium 130mg.
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