Serves 4 (serving size: shrimp and about 1/2 cup cucumber mixture)
Photo: Victor Protasio
1/4 cup toasted sesame oil, divided
1 pound medium shrimp, peeled and deveined
5 teaspoons reduced-sodium soy sauce, divided
2 cups thinly sliced (1/8-in.-thick) cucumbers
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons unseasoned rice vinegar
1 tablespoon honey
1 tablespoon minced peeled fresh ginger
1 teaspoon crushed red pepper
1 garlic clove, minced
Est. added sugars 4g
How to Make It
Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add shrimp; cook 3 minutes on each side. Add 1 tablespoon soy sauce; cook 30 seconds.
Place remaining 2 tablespoons oil, remaining 2 teaspoons soy sauce, and remaining ingredients in a large ziplock bag; seal and shake. Lay bag flat on a cutting board. Use a rolling pin or the side of a knife to gently smash cucumber mixture a few times so that slices just begin to break into large pieces. Serve cucumber mixture with shrimp.