Garlic Shrimp and Cucumber Salad

home-grown-chef-simple-summer-meal-shrimp-garlic-cucumber-salad-food-dinner-1859
Author1859 Oregon's Magazine
RatingDifficultyIntermediate

This deliciously refreshing meal is perfect for a quick summer night dinner.

home-grown-chef-simple-summer-meal-shrimp-garlic-cucumber-salad-food-dinner-1859
Yields1 Serving
Prep Time50 minsCook Time4 minsTotal Time54 mins
 2 english cucumbers
 ¼ red onion
 1 dash Kosher salt
 1 tbsp white wine vinegar
 2 lbs peeled, deveined, raw medium-size shrimp
 8 cloves garlic
 ¼ cup Italian Parsley
 Parmesan cheese
 68 servings of rice
 4 tbsp olive oil
 2 tbsp butter
 1 lemon
 1 watermelon
 1 bushel mint

Here is a simple summer dinner I like to throw together for just this occasion. This meal can serve 6-8 people, depending on appetites. Most of it can be prepped in the morning, leaving you with plenty of time to sip on a crisp glass of Pinot Gris with friends and family, instead of  working away alone in the kitchen.

Menu:

Lemon and Garlic Shrimp Served Over Rice

Cool Cucumber and Mint Salad

Sliced Watermelon


 In the Morning:

Slice up watermelon, arrange on a platter, cover, and put in the fridge.

Make Cucumber Salad. Peel and slice 2 English cucumbers or other long variety. Peel and thinly slice ¼ of a red onion. Combine in a medium bowl, sprinkle with a dash of kosher salt and set aside.

In a separate bowl, whisk together 1 tablespoon white wine vinegar, 2 tablespoons minced mint leaves and two tablespoons olive oil. Pour over cucumbers and onions. Sprinkle with a bit more salt and freshly ground black pepper, to taste. Stir until all is evenly coated. Stick in fridge to keep cool.

Prep for Shrimp Dish. If using frozen shrimps, defrost 2 pounds of peeled, deveined, raw, medium-sized shrimp. Peel and slice 8 cloves of garlic. Mince ¼ cup Italian parsley. Cover all and stick in fridge until ready to use. Set a lemon on the counter to bring to room temperature.

Measure out your rice and pour into pot or rice maker.

Stick a couple of bottles of white wine in the fridge.


Half-an-Hour Before You Eat:

Cook rice. Remove wedge of Parmesan cheese from refridgerator to bring to room temperature.


Ten Minutes Before You Eat:

Heat 4 tablespoons of olive oil and 2 tablespoons butter over medium heat. Drop in garlic cloves and sauté for one minute. Add in the 2 pounds of shrimp and cook until pink, about 3-4 minutes. Squeeze juice of 1 lemon over the top of shrimp and sprinkle in parsley. Gently stir to combine.

Set cucumber salad and watermelon on the table. Call everyone to serve up. Spoon the shrimp over a scoop of rice and grate a bit of Parmesan cheese on top. Enjoy!

If you’d like to bookend your meal with nibblets and sweets, here’s what I recommend.

Appetizers: Pistachios and a bowl of cherry tomatoes.

Dessert: Small bowls of vanilla ice cream topped with fresh blueberries and dark chocolate sauce.

Ingredients

 2 english cucumbers
 ¼ red onion
 1 dash Kosher salt
 1 tbsp white wine vinegar
 2 lbs peeled, deveined, raw medium-size shrimp
 8 cloves garlic
 ¼ cup Italian Parsley
 Parmesan cheese
 68 servings of rice
 4 tbsp olive oil
 2 tbsp butter
 1 lemon
 1 watermelon
 1 bushel mint

Directions

Garlic Shrimp and Cucumber Salad

1 Comment

  • So this sounds tasty but there are a few things that seem to be typos:
    The recipe describes this as being 1 serving but its clearly several servings intended for at least 4 people judging by the amount of shrimp alone.
    Additionally the recipe calls for “68 servings of rice” which seems like a bit much (unless you are my bf haha).
    Love the addition of recommended appetizer & dessert for complementary flavors w/ the meal!

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