Spicy Shrimp and Cucumber Salad with Mint, Lemon, and Cumin
- 1 lb. shrimp in the shell (frozen shrimp are fine; I used 36-40 per pound size shrimp)
- 1 tsp. fish rub (optional, to season water when cooking shrimp)
- 1/2 tsp. hot pepper flakes (optional, to season water when cooking shrimp)
- 2 cup diced cucumber (about 3 mini cucumbers)
- 1/2 cup packed mint leaves
- 3 T fresh-squeezed lemon juice
- 1/2 - 1 tsp. ground cumin (try half teaspoon, then taste to see if you want more)
- 1/4-1/2 tsp. Sriracha sauce (or use your favorite hot sauce, add to taste)
- 1/2 tsp. Vege-Sal (use a little less if using regular salt)
- several grinds black pepper
- 3 T extra virgin olive oil
- Produce
- Cucumber (2 cup)
- Cumin, ground (1/2 tsp.)
- Hot pepper flakes (1/2 tsp.)
- Mint, packed leaves (1/2 cup)
- Seafood
- Fish rub (1 tsp.)
- Shrimp (1 lb.)
- Condiments
- Sriracha sauce (1/4 tsp.)
- Cooking & Baking
- Black pepper (3 grinds)
- Olive oil, extra virgin (3 T)
- Drinks
- Lemon juice, fresh-squeezed (3 T)
- Other
- 1/2 tsp. Vege-Sal (use a little less if using regular salt)
Preparation
Read recipe preparation on kalynskitchen.com
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Recipe Stats
Published July 2, 2009 (3 years ago).
14 people saved this recipe.
