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
- Cook rice according to package directions.
- 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).
- In a medium bowl, combine cucumber, vinegar, soy sauce, sugar, jalapeño, and onions. Set aside.
- In another medium bowl, combine oils with shrimp. Skewer shrimp lengthwise through the tail so they’re straight.
- Grill, turning once, until cooked through and grill marks appear, about 4 minutes total.
- Sprinkle with sesame seeds and serve with rice and cucumber salad.
Notes
Storage & Reheating Suggestions
Storage:
- Store shrimp and cucumber salad separately in airtight containers.
- Shrimp: up to 3 days in the refrigerator.
- Cucumber salad: best within 24 hours (can become watery over time).
Reheating Shrimp:
- Reheat gently in a skillet over medium-low heat for 2–3 minutes.
- Avoid microwaving too long—shrimp can become rubbery quickly.
- Optional: add a splash of water or soy sauce to keep moisture.
Serving Leftovers:
- Cucumber salad is best served cold or chilled.
- If prepping ahead, keep dressing separate and toss before serving to maintain crunch.
- Prep Time: :10
- Cook Time: :04
- Category: Entree
- Method: Grilled
- Cuisine: Asian