Gently smashing fresh cucumber slices helps them absorb more vinaigrette, almost as if they've been marinating overnight. Serve over hot cooked brown rice.

Mark Driskill
This Story Originally Appeared On cookinglight.com

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Credit: Victor Protasio

Recipe Summary

Yield:
Serves 4 (serving size: shrimp and about 1/2 cup cucumber mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add shrimp; cook 3 minutes on each side. Add 1 tablespoon soy sauce; cook 30 seconds.

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  • Place remaining 2 tablespoons oil, remaining 2 teaspoons soy sauce, and remaining ingredients in a large ziplock bag; seal and shake. Lay bag flat on a cutting board. Use a rolling pin or the side of a knife to gently smash cucumber mixture a few times so that slices just begin to break into large pieces. Serve cucumber mixture with shrimp.

Nutrition Facts

233 calories; fat 15.3g; saturated fat 2.2g; mono fat 6.1g; poly fat 6.2g; protein 16g; carbohydrates 9g; fiber 1g; cholesterol 143mg; iron 1mg; sodium 410mg; calcium 75mg; sugars 5g; added sugar 4g.
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