SPICY SHRIMP WITH BLISTERED CUCUMBERS, CORN AND TOMATO
When warm weather arrives, the best recipes are the simple ones that allow seasonal produce to shine. In this recipe, shrimp gets a quick marinade in lime juice, ginger and garlic while the rest of the salad is assembled. Pan-searing cucumbers and corn deepens their flavor and adds a pleasant contrast to the fresh tomatoes. The Thai-style vinaigrette adds zingy brightness. Serve this salad over rice studded with mint and scallions, or as a side dish to grilled steak or pork. The shrimp and the dressing (minus the chives) can be made ahead and stored in the fridge for a day or so in advance, just be sure to bring them to room temperature before tossing everything together.
Provided by Colu Henry
Categories dinner, weekday, salads and dressings, seafood, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, whisk together 1/4 cup lime juice, 1 tablespoon olive oil, plus the ginger and garlic; season well with salt and pepper. Add the shrimp, toss to coat and set aside.
- Make the dressing: In a medium bowl, whisk together the remaining 1/4 cup lime juice with the chile, chives, fish sauce and brown sugar until it dissolves. Taste and adjust seasonings accordingly.
- In a large bowl, gently combine the tomatoes and shallot and set aside.
- Heat a large cast-iron skillet over medium-high until very hot, about 2 minutes. Add the remaining 2 tablespoons oil and when it shimmers, add the cucumbers and corn. Season with salt and pepper. Allow the vegetables to cook, undisturbed, until they begin to brown and caramelize in spots, 2 to 3 minutes. Cook, stirring occasionally, until golden all over, 4 to 6 minutes. Remove from heat and allow to cool slightly, then toss with the tomato-shallot mixture and half the dressing.
- Wipe out the pan and heat over medium-high. Leaving the marinade behind and discarding it, add shrimp to the pan and sear until just cooked through, 1 to 2 minutes each side. Alternatively, grill over medium heat, 2 to 3 minutes a side. Add the shrimp to the salad, gently toss to coat and serve on a large platter or in a large bowl. Drizzle with remaining dressing and scatter with cilantro and flaky sea salt, if using.
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Muhammad Shafique
[email protected]I tried this recipe and it was just okay. The shrimp were a bit bland and the sauce was too sweet for my taste.
Bulle Briel
[email protected]This recipe was a disaster! The shrimp were tough and the sauce was bland. I would not recommend this recipe to anyone.
FF BOY e YT
[email protected]The shrimp were a bit overcooked, but the rest of the dish was delicious. I'll be sure to cook the shrimp for less time next time.
SHAHZAIB SHAHZAIB JANI
[email protected]This dish was a bit too spicy for my taste, but the flavors were still good. I would recommend using less chili pepper next time.
BYRON WATSON
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The shrimp are always cooked perfectly and the sauce is flavorful and delicious.
Kazora steven
[email protected]I made this dish for my family and they loved it! The shrimp were tender and juicy, and the sauce was perfect.
Aisha Umar
[email protected]This recipe was easy to follow and the results were delicious. The shrimp were cooked perfectly and the sauce was flavorful.
Ruma Deb
[email protected]The blistered cucumbers were the star of this dish! They were so flavorful and added a nice smoky flavor to the shrimp.
Mipha
[email protected]I'm not a big fan of spicy food, but this dish was surprisingly mild. The flavors were well-balanced and the shrimp were cooked perfectly.
Mwezerwa Emmanuel
[email protected]This recipe was a hit at my last dinner party! The shrimp were perfectly cooked and the blistered cucumbers added a nice crunch. I will definitely be making this again.