Name: Shrimp and Pineapple Salad with Cucumber Water
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 4 serving(s)
Ingredients: 1 English cucumber, unpeeled and chopped; 1/3 cup (75 ml) water; 1/4 cup (60 ml) lemon juice; 1 lb (450 g) large frozen shrimp (16-20), thawed; 1 English cucumber, unpeeled and thinly sliced; 1 avocado, thinly sliced; 1 oignon vert, haché; 1/4 pineapple, peeled, cored and thinly sliced; 1/2 cup (15 g) mixed herbs, small leaves only (such as mint, Thai basil, cilantro)

Ingredients

Cucumber Water
- 1 English cucumber, unpeeled and chopped
- 1/3 cup (75 ml) water
- 1/4 cup (60 ml) lemon juice
Salad
- 1 lb (450 g) large frozen shrimp (16-20), thawed
- 1 English cucumber, unpeeled and thinly sliced
- 1 avocado, thinly sliced
- 1 oignon vert, haché
- 1/4 pineapple, peeled, cored and thinly sliced
- 1/2 cup (15 g) mixed herbs, small leaves only (such as mint, Thai basil, cilantro)

Preparation

Cucumber Water
- In a blender, purée all the ingredients until smooth. Strain through a fine sieve, but don’t press down to keep the liquid as clear as possible. Season with salt and pepper. Keep refrigerated.
Salad
- Place the shrimp in a small pot of cold salted water. Bring to a boil and simmer for 1 minute. Drain and plunge into cold water. Peel the shrimp and cut in half horizontally. Place in a bowl.
- Add the cucumber, avocado, green onion and pineapple to the shrimp. Mix gently. Season with salt and pepper.
- Divide the cucumber water among four shallow plates. Top with the shrimp salad and garnish with the herbs.

Shrimp and Pineapple Salad with Cucumber Water

Categories

Ingredients

Cucumber Water

Salad

Preparation

Cucumber Water

Salad

Personal Note

To help you with this recipe

Orly / Joseph Strauss Saucepan with Glass Lid