Asian Shrimp with Cucumber Zucchini Salad

Asian Shrimp with Cucumber Zucchini Salad

My favorite Asian shrimp paired with a simple cucumber and zucchini salad. Low carb, full of delicious flavors, and ready in under 30 minutes.

A couple of Asian components in this dish that make it complete. I love using Sambal Chili Garlic Paste, it has just enough heat with a tangy kick. Feel free to omit if you’re sensitive to heat but I suggest just going for it because the heat works really well with the cucumber and zucchini salad. Fish Sauce also gives this dish a distinct flavor, it adds the savory and umami notes to this dish.

This sauce would go great on any firm white fish or grilled chicken. The flavors are all there and whether you’re serving it with the salad or on white rice it’ll be the perfect meal for any day of the week.

This is a quick weeknight meal that satisfies in flavor, lightness, and healthiness.

Asian Shrimp with Cucumber Zucchini Salad

30 April, 2013
: 4
: 10 min
: 10 min
: 20 min
: Easy

By:

Ingredients
  • 1 teaspoon Sambal Chili Garlic Paste
  • 1 teaspoon Sesame Oil
  • 1 whole Lime Juiced
  • 2 tablespoons Low Sodium Soy Sauce
  • 1 tablespoon Fish Sauce
  • 1 teaspoon Honey
  • 1 teaspoon Ground Ginger
  • 2 cloves Garlic, minced
  • 1 teaspoon Cornstarch
  • 1/3 cup Mirin or White Wine
  • 2 tablespoons Olive Oil
  • 1 pound Large Raw Shrimp, peeled and deveined
  • For Cucumber Zucchini Salad
  • 1 whole Cucumber, {Peeled into ribbons with a vegetable peeler.}
  • 1 whole Zucchini, {Peeled into ribbons with a vegetable peeler.}
  • 1/3 cup Rice Wine Vinegar
  • 1 tablespoon Honey
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Sesame Oil
  • Toasted Sesame Seeds, for garnish
  • Green Onion, chopped for garnish
Directions
  • Step 1 In a bowl whisk together sambal paste, sesame oil, lime juice, soy sauce, fish sauce, honey, ginger, garlic, cornstarch and white wine. Set aside.
  • Step 2 In a large pan heat olive oil over medium high heat add shrimp and cook about 1 minute per side. Turn heat to low and pour the sauce over shrimp. Toss together and simmer until thickened and shrimp are cooked through, about 3 minutes. Turn heat off and set aside.
  • Step 3 In a bowl, whisk together rice wine vinegar, honey, kosher salt, and sesame oil. Toss in cucumber and zucchini ribbons.
  • Step 4 Serve the shrimp and salad immediately. Garnish with sesame seeds and chopped green onion. Enjoy!

Asian Shrimp with Cucumber Zucchini Salad

Savor and Enjoy!



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