By Melissa Clark
- Total Time
- 20 minutes
- Rating
- 4(130)
- Notes
- Read community notes
This quick shrimp salad is garnished with roasted peanuts for crunch. You can serve it on crisp lettuce leaves for an impressive presentation, but cucumber rounds also make a fine conduit.
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Ingredients
Yield:2 to 2½ dozen, or 8 servings.
- Kosher salt, as needed
- ½pound medium shrimp, peeled and deveined
- 1teaspoon seasoned rice wine vinegar
- 1teaspoon peanut oil
- 1teaspoon chopped Thai basil, or more as needed
- 1tablespoon chopped salted, roasted peanuts
- Sliced cucumber rounds, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
37 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 87 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Bring a small pot of salted water to a simmer. Add shrimp and cook gently until just opaque, about 2 minutes. Drain well; cool.
Step
2
Toss cooled shrimp with vinegar, oil and basil. Toss in peanuts. Serve on top of cucumber rounds, garnished with more basil.
Ratings
4
out of 5
130
user ratings
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Cooking Notes
Terri Stanley
Someone once told me never poach in plain water. I always add a clove of garlic, a piece of ginger, and a few outer lemongrass leaves. Subtle, but adds depth.
Margaret
I always add a Bay leaf too!
Jill
I'm on a retreat in the San Juan Islands, so am using what I have on hand. I brought giant frozen prawns with me. I like the suggestion to season the water. Added a smashed clove of garlic, cut up pieces of a whole lemon rind, and a sprig of rosemary picked a couple of days ago. Stop simmering at 2 minutes! Watch for the color to brighten. Saving the lemon juice for the dressing later. Also added ice on top of the prawns in the colander to stop the cooking. Such a great site. Thanks!
Henry
Not a cooking note but eating direction...eat this like a mini sandwich...take a cucumber, basil, a shrimp, with sprinkled crushed peanut, and bite all of them at once. You will learn how good this dish is.
Liz
Make a stick from the shells and poach in that.
LCJ
Sliced the shrimp the long way so they were thin and flat on the cucumber. Made the shrimp a few hours in advance and let them marinate in the dressing before stacking on the cukes - tasty & quick to prep
Marc
Meh, really didn't get this one. Made it as written except also poached shrimp in lobster stock to add flavor and this still didn't really taste like anything. It wasn't bad, just neither interesting nor flavorful.
Deborah Fortel
Added a little sesame oil as had no peanut oil. Doubled amounts for half the shrimp. Good.
Linda
Holiday time I used pistachios and pistachio oil instead of peanuts chopped the shrimp and use my herb scissors to make a bed of lettuce and used the inside small leaves of the lettuce to make little cups eaten with the fingers. I served in a martini glass.
Michele
I added extra vinegar, a good amount of mirin, a little soy sauce and red pepper flakes to the vinegar, oil and basil mix. Gave it kick and hints of sweet, sour and salt. Very delicious.
Kitty
We doubled the amounts and divided the result among two of us on lettuce for dinner. It was fine; pretty OK, but nothing to write home about. It is light, low cal, and Summery, but I won’t make it again. There are better ways to use Thai basil, and shrimp.
Jennifer
This didn't have enough flavor. Not sure what suggestion I would make. It sure was pretty though.
Henry
Not a cooking note but eating direction...eat this like a mini sandwich...take a cucumber, basil, a shrimp, with sprinkled crushed peanut, and bite all of them at once. You will learn how good this dish is.
Jill
I'm on a retreat in the San Juan Islands, so am using what I have on hand. I brought giant frozen prawns with me. I like the suggestion to season the water. Added a smashed clove of garlic, cut up pieces of a whole lemon rind, and a sprig of rosemary picked a couple of days ago. Stop simmering at 2 minutes! Watch for the color to brighten. Saving the lemon juice for the dressing later. Also added ice on top of the prawns in the colander to stop the cooking. Such a great site. Thanks!
carolquillian@hotmail.com
Poaching water add garlic, piece ginger, outer lemongrass leaves
Daphne
This is a very simple recipe. I was unable to find basil of any kind, so I omitted it, which was a mistake as I thought the end result needed a little more flavor (and possibly some spicy heat as well). But the shrimp were perfectly cooked.
Liz
Make a stick from the shells and poach in that.
Terri Stanley
Someone once told me never poach in plain water. I always add a clove of garlic, a piece of ginger, and a few outer lemongrass leaves. Subtle, but adds depth.
Margaret
I always add a Bay leaf too!
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