Seared Shrimp with Cucumber Salad

Name: Seared Shrimp with Cucumber Salad
Prep time: 30 min
Total time: 30 min
Ingredients: 0.5 cucumber, peeled, quartered lengthwise, and thinly sliced; 0.5 small red onion, minced; 1 jalapeno chile pepper, ribs and seeds removed, minced; 1 can (15 ounces) hearts of palm, drained and thinly sliced; 0.25 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; 0.5 teaspoon ground coriander; 0.25 teaspoon dried oregano; 4 teaspoons olive oil

3.2

(10)

By

Martha Stewart Editors

Updated on August 25, 2020

Prep Time:

30 mins

Total Time:

30 mins

Servings:

4

Delicate-tasting hearts of palm are low in fat and calories and high in fiber—they pair nicely with the shrimp in this Seared Shrimp with Cucumber Salad.

Ingredients

½ cucumber, peeled, quartered lengthwise, and thinly sliced
½ small red onion, minced
1 jalapeno chile pepper, ribs and seeds removed, minced
1 can (15 ounces) hearts of palm, drained and thinly sliced
¼ 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
½ teaspoon ground coriander
¼ teaspoon dried oregano
4 teaspoons olive oil

Directions

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.

Cook's Notes

After mincing the jalapeno, be sure to wash your hands, knife, and cutting board thoroughly. You might also want to wear protective gloves.