Cool Shrimp And Cucumber Slaw Recipes

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CUCUMBER SHRIMP SALAD



Cucumber Shrimp Salad image

A salty, herby, one-bowl salad that's hearty enough to be a meal. For best quality and flavor look for wild-caught shrimp and block feta packaged in brine.

Time 21m

Yield 6

Number Of Ingredients 10

2 lbs. shrimp, peeled and deveined
½ c. olive oil, plus more for drizzling the shrimp
½ c. fresh lemon juice
3 15-oz. cans cannellini beans, drained and rinsed
½ c. scallions, chopped
½ c. fresh dill, chopped
½ c. flat leaf parsley, chopped
1 English cucumber, quartered lengthwise and chopped
1 medium shallot, minced
6 oz. feta cheese, medium-diced

Steps:

  • Preheat the oven to 400º.
  • Place the shrimp in a single layer on a baking sheet (line it with parchment paper for easier cleanup!). Drizzle with olive oil and sprinkle with salt and pepper then place in the oven and roast for 6 minutes, or until the shrimp is uniformly pink.
  • Whisk the ½ c. of olive oil and lemon juice in a large bowl. Add the beans, scallions, dill, parsley, cucumber, and shallot, season with some salt and pepper, and stir to coat everything with the dressing. Add the shrimp and feta and stir gently to combine.
  • Salad can be made a day or two ahead - keep covered in the refrigerator until you're ready to serve.

CUCUMBER SLAW



Cucumber Slaw image

A new twist that is healthier than a basic slaw. This is easy and fast to make.

Provided by hargster

Categories     Salad     Coleslaw Recipes     No Mayo

Time 10m

Yield 6

Number Of Ingredients 8

2 cucumbers - quartered, seeded, and thinly sliced
2 carrots, shredded
¼ onion, grated
2 tablespoons white sugar
1 ½ teaspoons ground coriander
1 teaspoon kosher salt
½ teaspoon coarse ground black pepper
¼ cup apple cider vinegar

Steps:

  • Combine cucumbers, carrots, onion, sugar, coriander, salt, and black pepper together in a bowl; add vinegar and mix well.

Nutrition Facts : Calories 47.1 calories, Carbohydrate 10.9 g, Fat 0.3 g, Fiber 1.5 g, Protein 1 g, Sodium 337 mg, Sugar 7.1 g

COOL SHRIMP AND CUCUMBER SLAW



Cool Shrimp And Cucumber Slaw image

Provided by Molly O'Neill

Categories     weekday, salads and dressings

Time 10m

Yield Four servings

Number Of Ingredients 12

1/2 pound medium shrimp
1/2 cup fresh grapefruit juice
1/4 cup fresh lemon juice
1 tablespoon grated grapefruit rind
1 tablespoon olive oil
1 teaspoon minced jalapeno chili
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
6 large cucumbers, peeled, seeded and grated
1 cup minced parsley leaves
1 cup minced mint leaves
1/2 cup coarsely chopped basil leaves

Steps:

  • Place the shrimp on a rack and steam over 1 inch of water until cooked through, about 3 minutes. Cool, peel, cut in half lengthwise and devein. Set aside.
  • Combine the grapefruit and lemon juices and grated grapefruit rind in a large glass or ceramic bowl. Whisk in the olive oil. Add the jalapeno, salt and pepper. Add the cucumbers and toss. Add the shrimp, parsley, mint and basil. Toss to combine. Season to taste with additional salt and pepper.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 637 milligrams, Sugar 11 grams, TransFat 0 grams

KOREAN STEAK BOWLS



Korean Steak Bowls image

These Korean Steak Bowls are made with juicy seared steak bites, a quick sesame cucumber slaw, your choice of rice or quinoa, and the best 2-ingredient spicy dressing!

Provided by Ali

Time 30m

Number Of Ingredients 16

1 1/2 pounds flank steak, cut into 1-inch cubes
fine sea salt and freshly-cracked black pepper
1 tablespoon avocado oil (or any high-heat oil)
1-2 tablespoons low-sodium soy sauce
1 (14-ounce) bag coleslaw
1 English cucumber, sliced into half moons
1 cup chopped fresh cilantro
2/3 cup thinly-sliced green onions
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon maple syrup
1 tablespoon toasted sesame oil
optional: 2 teaspoons toasted sesame seeds
1/3 cup plain Greek yogurt (or mayo)
2 tablespoons gochujang paste
1 1/2 cups white or brown rice

Steps:

  • Cook the rice according to package instructions.
  • Whisk together the Greek yogurt and gochujang until combined. If you would like to turn the sauce into more of a drizzly dressing, whisk in a few extra tablespoons of water until the mix reaches your desired consistency. (And if it tastes a bit too spicy for your liking, stir in some extra Greek yogurt.)
  • Toss all ingredients together in a large bowl until combined.
  • Season the steak evenly with a generous pinch of salt and a few twists of freshly-cracked black pepper. Heat the oil in a large sauté pan over high heat until it is shimmering. (You want the pan to be very hot!) Quickly add the steak bites to the pan in an even layer. (If your pan is too small for the steak bites to fit in a single layer, I recommend cooking it in two batches.) Cook the steak for 2 minutes without stirring. Then flip and cook for 2-ish more minutes, or until the steak is seared on both sides and cooked to your desired level of doneness. Transfer steak to a clean bowl and toss with the soy sauce.
  • In your serving bowls, layer a portion of rice, slaw, and steak bites. Then drizzle generously with the spicy sauce, plus an optional extra sprinkle of chopped cilantro for garnish. Enjoy!

WATERCRESS SLAW WITH TOASTED COCONUT



Watercress Slaw With Toasted Coconut image

Provided by Molly O'Neill

Categories     easy, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons mayonnaise
3 tablespoons olive oil
1 tablespoon lime juice
1/2 teaspoon hot chili oil
1 teaspoon kosher salt
A few grinds black pepper
2 bunches watercress, leaves and tender sprigs only
1/2 red onion, thinly sliced
1 red bell pepper, thinly sliced
1/2 cup desiccated, unsweetened coconut
1/2 cup chopped basil
1/2 cup chopped mint

Steps:

  • In a small bowl, whisk together the mayonnaise, olive oil, lime juice, chili oil, salt and pepper. Set aside. In a large bowl, combine the watercress, onion and pepper. Pour the mayonnaise mixture over the vegetables, toss to coat and refrigerate for at least 1/2 hour.
  • Meanwhile, heat a small, heavy skillet over medium heat. Add the coconut and cook, shaking the pan, until the coconut is lightly browned, about 2 to 3 minutes. Transfer to a small bowl and set aside to cool.
  • When ready to serve, toss the salad with the basil and mint. Transfer to a bowl, garnish with the toasted coconut and serve.

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