My husband isn’t a big fan of repeat recipes (unless they’re of the curry or risotto varieties, which somehow get a pass) but I’m fairly certain I can talk him into working this one into the rotation a time or two.
We appreciated how easy the recipe was to make and also how light and fresh it tasted (and felt), despite it including fried components. And, the simplicity of the dressing just being sesame oil and fresh lime juice. Yum!
SALT-AND-PEPPER SHRIMP WITH CUCUMBER SALAD
Total time: 20 minutes / Serves: 4
- 1 English cucumber, thinly sliced
- 2 stalks celery, thinly sliced, plus 1/2 cup loosely packed celery leaves
- 1/2 red Fresno chile, thinly sliced (we used a random pepper we picked up from the grocery story b/c we couldn’t find a Fresno)
- 2 scallions, thinly sliced (we substituted a shallot because we had it on-hand)
- 2 tablespoons fresh lime juice (from one lime)
- 1 1/2 tablespoons toasted sesame oil
- 3 3/4 teaspoons kosher salt, divided
- 1/2 cup cornstarch
- 2 teaspoons freshly ground black pepper
- 6 tablespoons canola oil, divided (we used walnut)
- 1 1/2 pounds large tail-on shrimp, peeled and deveined
- 1 avocado (wasn’t in the recipe, but we really loved this addition)
- Combine cucumber, celery and celery leaves, chile, scallions, lime juice, sesame oil, and 1¼ teaspoons salt in a large bowl. Toss and set aside.
- Mix cornstarch, pepper, and 2 teaspoons salt in a shallow dish.
- Heat 3 tablespoons canola oil in a large skillet over high. Toss half of the shrimp in cornstarch mixture, shaking off excess. Cook, turning halfway through, until opaque, about 2 minutes; transfer to a plate. Wipe skillet clean and repeat with remaining canola oil, shrimp, and cornstarch mixture. Season shrimp with remaining ½ teaspoon salt and serve with cucumber salad. Top with avocado.