Sunomono with Shrimp

Discover the freshness of Sunomono with shrimp, a delicious Japanese salad perfect for summer! This vibrant dish combines crisp cucumbers, succulent shrimp, and a zesty homemade dressing that’s quick to make. Learn tips for selecting the best ingredients and step-by-step instructions to create this delightful meal. Perfect as a light main dish or an appetizer, click through for the full recipe and enjoy a refreshing culinary experience today!

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Ingredients

200g shrimp, peeled and deveined

1 large cucumber, thinly sliced

1 medium carrot, julienned

1/4 cup rice vinegar

1 tablespoon sugar

1 teaspoon soy sauce

1/4 teaspoon salt

1 teaspoon sesame oil

1 tablespoon sesame seeds, toasted

Fresh cilantro or mint leaves for garnish

Instructions

Prepare the Shrimp: In a small pot of boiling water, cook the shrimp for about 2-3 minutes until they turn pink and opaque. Drain and cool them under cold running water. Pat dry and set aside.

Make the Dressing: In a bowl, combine the rice vinegar, sugar, soy sauce, salt, and sesame oil. Whisk until the sugar dissolves completely.

Prepare the Vegetables: In a mixing bowl, add the sliced cucumber and julienned carrot.

Combine Ingredients: Add the cooked shrimp to the bowl with the vegetables. Pour the dressing over the mixture and gently toss to coat all ingredients evenly.

Marinate: Cover the bowl and let it marinate in the refrigerator for at least 15-20 minutes to allow flavors to meld.

Serve: Once chilled, give the salad another gentle toss. Transfer to serving bowls, sprinkling toasted sesame seeds on top and garnishing with fresh cilantro or mint leaves.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 2