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Sesame Shrimp with Cucumber-Soy Salad

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Sesame Shrimp with Cucumber-Soy Salad. This recipe combines cucumber, vinegar, soy sauce, sugar, jalapeño, and onions make a wonderful cucumber salad while Sesame oil flavors the shrimp. These Sesame Shrimp Skewers are the perfect dish for busy nights!

Skewering the shrimp makes them easy to eat and attractive for serving. You will need to presoak wooden skewers for 30 minutes, or use metal skewers. We normally grill these on our charcoal grill, however we have done them inside in our grill/panini press on rainy days and it is just as easy so either option works just fine! Try these the next time you break out the grill! You won’t regret it!

Serve this with Pot Stickers – Chive and Pork and some crunchy Mushroom Spring Rolls.

Ingredients

Scale
  • 1 cup sushi rice
  • 1 English cucumber, sliced very thin
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/2 red jalapeño chile, sliced thinly
  • 2 green onions, sliced diagonally
  • 1 tablespoon vegetable oil
  • 1 tablespoon Asian (toasted) sesame oil
  • 1 pound large shrimp (16 to 20 per lb.), peeled and deveined
  • 1 teaspoon toasted sesame seeds

Instructions

  1. Cook rice according to package directions.
  2. Meanwhile, prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds).
  3. In a medium bowl, combine cucumber, vinegar, soy sauce, sugar, jalapeño, and onions. Set aside.
  4. In another medium bowl, combine oils with shrimp. Skewer shrimp lengthwise through the tail so they’re straight.
  5. Grill, turning once, until cooked through and grill marks appear, about 4 minutes total.
  6. Sprinkle with sesame seeds and serve with rice and cucumber salad.

Nutrition

Find it online: https://goingmywayz.com/sesame-shrimp-cucumber-soy-salad/