Under 30 Minutes
Seared Shrimp with Cucumber Salad
After mincing the jalapeno, be sure to wash your hands, knife, and cutting board thoroughly. You might also want to wear protective gloves. Delicate-tasting hearts of palm are low in fat and calories and high in fiber. They are sold whole or sliced, in cans or jars. Look for them next to canned artichokes and peppers.
- 1/2 cucumber, peeled, quartered lengthwise, and thinly sliced
- 1/2 small red onion, minced
- 1 jalapeno chile pepper, ribs and seeds removed, minced
- 1 can (15 ounces) hearts of palm, drained and thinly sliced
- 1/4 cup fresh orange juice
- 2 tablespoons red-wine vinegar
- Coarse salt and ground pepper
- 1 pound medium shrimp, peeled and deveined (tails removed)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon dried oregano
- 4 teaspoons olive oil
In a large mixing bowl, toss together cucumber, onion, jalapeno, hearts of palm, orange juice, and vinegar. Season with salt and pepper; set aside.
Dust shrimp with cumin, coriander, and oregano; season with salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over high heat.
Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
To serve, spoon shrimp over cucumber salad.