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