Serves 4 (serving size: shrimp and about 1/2 cup cucumber mixture)
Gently smashing fresh cucumber slices helps them absorb much more of the vinaigrette, almost as if they’ve been marinating overnight. It’s a popular technique in many parts of Asia because cucumbers take on sweet, sour, and spicy flavors so well. Start with firm cucumbers and smash with about as much force as you’d smash a garlic clove to remove its papery skin (the slices should be just slightly broken down, not pulpy). Serve this light summer entrée with hot cooked brown rice, and sprinkle with chopped roasted peanuts for a little extra crunch.
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.