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Oriental Shrimp And Cucumber Salad

Southern.Crockpot's picture
Ingredients
  Teriyaki sauce 2 Tablespoon
  Olive oil 1 Tablespoon
  Rice vinegar 1 Tablespoon
  Freshly squeezed lemon juice 1 Tablespoon
  Chopped fresh dill 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Minced pared ginger root 1⁄2 Teaspoon
  Shrimp 1⁄4 Pound, shelled, deveined, cooked and cut lengthwise into halves
  Seeded sliced cucumber 1⁄2 Cup (8 tbs)
  Thinly sliced red onion 1⁄4 Cup (4 tbs)
  Lettuce leaves 8
  Cherry tomatoes 6 , cut into halves
Directions

MAKING
1) In a large non-aluminium mixing bowl, combine together the oil, teriyaki sauce, lemon juice, vinegar, garlic, dill and gingerroot. Mix well.
2) Add the cucumber, shrimp and onion. Toss to coat.
3) With plastic wrap, cover the bowl and refrigerate for a minimum of 30 minutes.

SERVING
4) With lettuce, line a serving platter and top with the shrimp mixture as well as the tomato halves. Serve slightly chilled or at room temperature. The salad is a delectable and nutritious appetizer as well as side dish.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Shrimp
Interest: 
Healthy
Preparation Time: 
10 Minutes
Servings: 
4

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