Spicy Shrimp With Blistered Cucumbers, Corn and Tomato

By Colu Henry

Published June 19, 2019

  • Jenny Huang for The New York Times. Food Stylist: Barrett Washburne
Media 1 of 1
Total Time
45 minutes
Rating
4(595)
Comments
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When warm weather arrives, the best recipes are the simple ones that allow seasonal produce to shine. In this recipe, shrimp gets a quick marinade in lime juice, ginger and garlic while the rest of the salad is assembled. Pan-searing cucumbers and corn deepens their flavor and adds a pleasant contrast to the fresh tomatoes. The Thai-style vinaigrette adds zingy brightness. Serve this salad over rice studded with mint and scallions, or as a side dish to grilled steak or pork. The shrimp and the dressing (minus the chives) can be made ahead and stored in the fridge for a day or so in advance, just be sure to bring them to room temperature before tossing everything together.

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Ingredients

Yield:4 servings

FOR THE SHRIMP

  • ½ cup fresh lime juice (from 3 to 4 limes)

  • 3 tablespoons olive oil

  • 2 teaspoons grated ginger

  • 1 large garlic clove, grated

  • Kosher salt and black pepper

  • 1 pound jumbo shrimp, peeled and deveined, tails removed

FOR THE DRESSING

  • 1 serrano or Fresno chile, thinly sliced, plus more to taste

  • 2 tablespoons finely chopped chives or scallions, plus more to taste

  • 1 tablespoon fish sauce, plus more to taste

  • 1 teaspoon light brown sugar, plus more to taste

FOR THE SALAD

  • 2 medium tomatoes, cored and cut into ½-inch wedges

  • 1 medium shallot, thinly sliced into rings

  • 1 ½ cups roughly chopped seedless cucumber (such as English or Persian), cut into ½-inch pieces

  • 1 ½ cups raw corn kernels (from about 2 ears of corn)

  • ¼ cup cilantro (optional), leaves and tender stems, roughly chopped

  • Flaky sea salt (optional), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

26 grams carbs; 183 milligrams cholesterol; 296 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 3 grams fiber; 801 milligrams sodium; 27 grams protein; 7 grams sugar

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

  1. Step 1

    In a large bowl, whisk together ¼ cup lime juice, 1 tablespoon olive oil, plus the ginger and garlic; season well with salt and pepper. Add the shrimp, toss to coat and set aside.

  2. Step 2

    Make the dressing: In a medium bowl, whisk together the remaining ¼ cup lime juice with the chile, chives, fish sauce and brown sugar until it dissolves. Taste and adjust seasonings accordingly.

  3. Step 3

    In a large bowl, gently combine the tomatoes and shallot and set aside.

  4. Step 4

    Heat a large cast-iron skillet over medium-high until very hot, about 2 minutes. Add the remaining 2 tablespoons oil and when it shimmers, add the cucumbers and corn. Season with salt and pepper. Allow the vegetables to cook, undisturbed, until they begin to brown and caramelize in spots, 2 to 3 minutes. Cook, stirring occasionally, until golden all over, 4 to 6 minutes. Remove from heat and allow to cool slightly, then toss with the tomato-shallot mixture and half the dressing.

  5. Step 5

    Wipe out the pan and heat over medium-high. Leaving the marinade behind and discarding it, add shrimp to the pan and sear until just cooked through, 1 to 2 minutes each side. Alternatively, grill over medium heat, 2 to 3 minutes a side. Add the shrimp to the salad, gently toss to coat and serve on a large platter or in a large bowl. Drizzle with remaining dressing and scatter with cilantro and flaky sea salt, if using.

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Ratings

4 out of 5
595 user ratings
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Comments

Andree

Is this recipe missing ingredients for the dressing?

rachel

This was much more complicated than 30 minutes -lots of prep and bowls etc. clean up was also a lot. The recipe was good, but instead of using cut up tomatoes I’d blister or roast them first as the rawness of them stood out from the other cooked flavors. I’d also add a bit more salt or other flavor to the shrimp marinade.

Michelle

In the instructions you’re told to add remaining lime juice from the marinade.

Cynthia

Delicious! I'd love to make it for vegetarians. Has anyone tried substituting something like Halloumi cheese?

Harmon

Didn't like this at all. Cooked as written. Too many competing flavors. And who cooks cucumbers? That was a new one on me.

Spacebabe

Lovely on a warm summer’s evening and I enjoyed the Thai-inspired dressing - although could have had a bit more heat, maybe my chili was a mild one. In fact despite all the yummy ingredients the end result was a little underwhelming, the dressing was delicious but didn’t seem to relate to the cucumber and corn. I definitely would NOT heat the tomatoes as others have recommended, they need to be raw to get the crisp contrast with the warm vegetables.

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