Name: Asian Shrimp Salad
Total time: 25 min
Yield: 4 servings
Ingredients: 3 cloves garlic, minced; 2 scallions, finely chopped; 2 Thai chilies, finely chopped; 3 tbsp neutral oil; 1 tsp sugar; 1 tbsp rice vinegar; 2 tbsp light soy sauce; 2 tsp oyster sauce; 1 tsp sesame oil; 10 oz shrimp, peeled and deveined; 1/2 lb cucumber, cut into bite-size pieces; 1 cup red onion, thinly sliced; 1/4 cup cilantro, chopped; to taste salt

Estimate, per serving

Cal: 186
Protein: 12g
Carbs: 7g
Fat: 12g
Sodium: 936mg
Fiber: 1g

Ingredients

garlicminced: 9 cloves
scallionsfinely chopped: 6
Thai chiliesfinely chopped: 6
neutral oil: 9 tbsp
sugar: 3 tsp
rice vinegar: 3 tbsp
light soy sauce: 6 tbsp6 tbsp
oyster sauce: 6 tsp6 tsp
sesame oil: 3 tsp
shrimppeeled and deveined: 30 oz
cucumbercut into bite-size pieces: 1 1/2 lb
red onionthinly sliced: 3 cup
cilantrochopped: 3/4 cup
salt: to taste

Method

01Arrange garlic, scallions, and chilies in a single layer at the bottom of a large heatproof bowl.
02Heat neutral oil until shimmering and almost smoking. Carefully drizzle over aromatics.
03Stir to distribute heat and release fragrance.
04Add sugar, rice vinegar, soy sauce, oyster sauce, and sesame oil. Mix well.
05Bring a small pot of water to boil. Cook shrimp until just pink, about 1 minute.
06Transfer shrimp to ice water to stop cooking. Drain and pat dry.
07Add shrimp, cucumber, red onion, and cilantro to sauce. Mix well, salt to taste.
08Serve immediately.

Fits

Gluten-free
Dairy-free
Egg-free