Prawn Cucumber Salad Recipes

PRAWN, AVOCADO & CUCUMBER SALAD

A simple prawn salad to make the most of your spiralizer. Slices of chunky avocado and ribbons of cucumber make a great mix of textures and flavours

Provided by Sophie Godwin - Cookery writer

Categories Main course

Time 17m

Number Of Ingredients 9

Prawn, avocado & cucumber salad image

Steps:

Mix all the dressing ingredients together in a large bowl with some black pepper. Tip in the prawns and leave to marinate for 10 mins.
Lift the prawns out of the bowl and transfer to a plate, then toss the spinach in the remaining dressing. Add in the avocado and cucumber, and carefully toss to combine.
Divide the salad between plates, and top with the prawns and cashews.

Nutrition Facts : Calories 287 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 2 milligram of sodium

Ingredients

300g cooked, peeled king prawns , patted dry
120g baby spinach , washed and patted dry
2 avocados , sliced
1 large cucumber , ends trimmed, halved widthways and spiralled into thick ribbons, then patted dry, any very long strands cut in half
50g cashew nuts , toasted and roughly chopped
1 red chilli , finely chopped (deseeded if you like)
1 lime , zested and juiced
1 ½ tbsp sesame oil
1 ½ tbsp soy sauce

PRAWN & CUCUMBER SALAD

With its Asian flavours, this cooling Thai-inspired salad really does the trick when you want a light, quick starter. By John Torode

Provided by John Torode

Categories Dinner, Lunch, Starter, Supper

Time 10m

Number Of Ingredients 8

Prawn & cucumber salad image

Steps:

Cut each prawn in half lengthways, removing the vein that runs down the back. Using a vegetable peeler, strip the cucumber of all its skin and discard, then continue to peel away long strips of the cucumber flesh until you reach the seeds. Chop the coriander and mix with the cucumber strips and prawns.
Make the dressing in a pestle and mortar by pounding together the chilli and sugar into a paste. Add the fish sauce and lime juice to the paste, and stir well. Pour over the salad just before serving, with the nuts sprinkled on top.

Nutrition Facts : Calories 169 calories, Fat 5 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Protein 26 grams protein, Sodium 4.53 milligram of sodium

Ingredients

20large cooked prawns
2large cucumber
small bunch coriander
1large red chilli , halved, deseeded and cut into large pieces
1 tbsp soft brown sugar
2 tbsp Thai fish sauce
1 lime , juice only
handful roasted cashews or peanuts, crushed

SHRIMP SALAD WITH CUCUMBER AND MINT

Provided by Ellie Krieger

Categories main-dish

Time 18m

Yield 6 servings

Number Of Ingredients 7

Shrimp Salad with Cucumber and Mint image

Steps:

Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator.
Put mint and lemon juice in food processor and pulse to coarsely chop the mint. Drizzle olive oil into processor while pureeing until mint is finely chopped.
In a serving bowl, toss shrimp, cucumber, mint mixture, zest, salt and pepper to combine.
This will keep in the refrigerator in an airtight container for up to 2 days.

Ingredients

2 pounds medium shrimp, cleaned
1 cup fresh mint leaves
2 tablespoons lemon juice
3 tablespoons olive oil
1/2 English cucumber, seeded and diced (about 1 1/2 cups)
1 lemon, zested
Salt and pepper

SHRIMP, CUCUMBER, AND MANGO SALAD

Categories Salad Fruit Vegetable Appetizer Quick & Easy Lunch Mango Seafood Shrimp Cucumber Summer Shower Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

Shrimp, Cucumber, and Mango Salad image

Steps:

Mix vinegar and sugar in small bowl until sugar dissolves. Whisk in mustard and mayonnaise. Cover and chill. (Can be made 1 day ahead. Keep chilled.)
Combine cucumbers, mango, shrimp, and dill in large bowl. Pour dressing over; toss to coat. Season with salt and hot pepper sauce. Arrange 2 lettuce leaves on each of 6 plates. Top with shrimp salad.

Ingredients

3 tablespoons distilled white vinegar
3 tablespoons sugar
6 tablespoons Dijon mustard
6 tablespoons mayonnaise
4 large pickling cucumbers, peeled, cut into 1/2-inch cubes (about 2 cups)
1 large mango, peeled, pitted, cut into 1/2-inch cubes (about 1 1/2 cups)
1 pound cooked medium shrimp
3 tablespoons chopped fresh dill
Hot pepper sauce
12 Bibb lettuce leaves

CUCUMBER SHRIMP SALAD

I adopted this recipe and prepared it on August 23, 2006. I felt that it needed a boost of flavor and made some changes to the dressing (importantly to include the wasabi). The original poster found this in Sunset Magazine. The cucumbers become more flavorful the longer you soak them, but I would caution against marinating the shrimp for more than 20 minutes, as the texture will suffer.

Provided by Ms B.

Categories Japanese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Cucumber Shrimp Salad image

Steps:

Rinse and drain shrimp - blot dry with papertowels to remove excess water.
Slice the cucumbers thinly.
In a pretty bowl, combine the vinegar, sugar, soy sauce, and wasabi, then mix in the cucumbers and shrimp.
Chill 20 minutes.
Garnish with peanuts, parsley, and/or green onions just before serving.

Ingredients

8 ounces shrimp, cooked, peeled, deveined, and tails removed (31-40 per pound)
2 English cucumbers, about 1 1/2 pounds total, rinsed
1/3 cup rice vinegar
2 tablespoons sugar
2 tablespoons soy sauce
1 -2 tablespoon wasabi powder (to taste)
1/3 cup unsalted dry roasted peanuts, chopped
fresh parsley, chopped (optional)
green onion, chopped (optional)

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Prawn Cucumber Salad Recipes

PRAWN, AVOCADO & CUCUMBER SALAD

A simple prawn salad to make the most of your spiralizer. Slices of chunky avocado and ribbons of cucumber make a great mix of textures and flavours

PRAWN & CUCUMBER SALAD

With its Asian flavours, this cooling Thai-inspired salad really does the trick when you want a light, quick starter. By John Torode

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