Cucumber And Shrimp Sunomono Recipes

CUCUMBER AND SHRIMP SUNOMONO

While studying Japanese culture in the 4th grade, our class celebrated with a big feast, where I shared this salad. It's refreshing...and a special touch to any meal.-Pam Chicou, San Jose, California

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 7 servings.

Number Of Ingredients 6

Cucumber and Shrimp Sunomono image

Steps:

In a large bowl, combine the cucumbers, bean sprouts and shrimp. In a small bowl, whisk the vinegar, soy sauce and sugar; pour over salad and toss to coat. Refrigerate until serving. Serve with a slotted spoon.

Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 32mg cholesterol, Sodium 212mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.

Ingredients

3 medium cucumbers, thinly sliced
2-2/3 cups bean sprouts
1 package (4 ounces) frozen cooked salad shrimp, thawed
1/4 cup rice vinegar
2 tablespoons reduced-sodium soy sauce
2 teaspoons sugar

SUNOMONO (JAPANESE CUCUMBER AND SEAFOOD SALAD)

Cucumbers and seafood, lightly pickled in rice vinegar, make up this cool and tasty salad that makes a perfect side dish or appetizer. Rice vinegar is an Asian-style vinegar that is milder than distilled or balsamic. Serve with steamed white rice and a cup of fresh green tea.

Provided by xerxes2695

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 6

Sunomono (Japanese Cucumber and Seafood Salad) image

Steps:

Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumber, about 15 minutes. Brush salt from cucumbers and press with paper towel to remove excess moisture.
Combine cucumber slices, crab sticks, rice vinegar, and soy sauce in a glass dish bowl; toss to coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
Divide cucumber salad onto 4 plates; sprinkle each portion with sesame seeds.

Nutrition Facts : Calories 68.1 calories, Carbohydrate 10.6 g, Cholesterol 11.2 mg, Fat 0.7 g, Fiber 0.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1279.3 mg, Sugar 3.6 g

Ingredients

1 large English cucumber, peeled and thinly sliced
1 teaspoon salt
1 (8 ounce) package imitation crab sticks, halved
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame seeds, or to taste

SHRIMP AND CUCUMBER CANAPES

These cute stacks really stand out in a holiday appetizer buffet. Tasty, cool and crunchy, they come together in a snap. -Ashley Nochlin, Port St. Lucie, Florida

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 10

Shrimp and Cucumber Canapes image

Steps:

For cocktail sauce, in a small bowl, combine the ketchup, 2 teaspoons Creole seasoning, onion, green pepper, celery and pepper sauce. In another bowl, combine cream cheese and remaining Creole seasoning., Spread or pipe cream cheese mixture onto cucumber slices. Top each with a shrimp and cocktail sauce. Sprinkle with parsley.

Nutrition Facts : Calories 50 calories, Fat 3g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 218mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

Ingredients

1/2 cup ketchup
4 teaspoons Creole seasoning, divided
1 tablespoon finely chopped onion
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped celery
1/4 teaspoon hot pepper sauce
1 package (8 ounces) cream cheese, softened
24 English cucumber slices
24 peeled and deveined cooked medium shrimp
2 tablespoons minced fresh parsley

JAPANESE CUCUMBER SUNOMONO

Cucumber sunomono is a tasty Japanese cucumber salad made with just a few easy-to-find ingredients. Serve this as a Japanese appetizer, or as a salad or side dish to pair with any meal. Nice for a summer BBQ!

Provided by ChefJackie

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 7

Japanese Cucumber Sunomono image

Steps:

Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
Just before serving, sprinkle each portion with sesame seeds. Enjoy!

Nutrition Facts : Calories 48.5 calories, Carbohydrate 10 g, Fat 0.9 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 809.9 mg, Sugar 6.6 g

Ingredients

2 large cucumbers
1 teaspoon salt
4 teaspoons white sugar
1 ½ teaspoons minced fresh ginger root
5 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons sesame seeds, or to taste

SUNOMONO

Provided by Bobby Flay

Categories side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 5

Sunomono image

Steps:

Peel and slice cucumbers into very thin slices. Sprinkle sliced cucumber slices with salt and let stand a few minutes. Squeeze out excess moisture. Combine vinegar, sugar, and soy in a bowl and mix well. Pour the vinegar mixture over the cucumber slices and mix well. Serve in individual dishes.
May add Wakame (seaweed), crab, and shrimp.

Ingredients

1 large English cucumber, or 2 to 3 Japanese cucumbers
1 teaspoon salt
2 tablespoons rice wine vinegar
1 tablespoon sugar
1 drop soy sauce

EBI SUNOMONO - SHRIMP AND CUCUMBER SALAD

Make and share this Ebi Sunomono - Shrimp and Cucumber Salad recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

Ebi Sunomono - Shrimp and Cucumber Salad image

Steps:

Rinse shrimp; drain well. Cut in half lengthwise. Thinly slice cucumbers.
In a bowl, mix vinegar, sugar, and soy sauce.
Add cucumbers and shrimp; mix to coat. Top with peanuts just before serving.

Nutrition Facts : Calories 115, Fat 4.4, SaturatedFat 0.7, Cholesterol 73.6, Sodium 199.2, Carbohydrate 9.9, Fiber 1.2, Sugar 5.9, Protein 10.1

Ingredients

8 ounces shrimp, cooked, peeled, and deveined, tails removed
2 English cucumbers, rinsed (about 1 1/2 lb. total)
1/3 cup rice vinegar
2 tablespoons sugar
2 teaspoons soy sauce
1/3 cup unsalted dry roasted peanuts, chopped

More about "cucumber and shrimp sunomono recipes"

CUCUMBER AND SEAWEED SUNOMONO (VINEGAR DRESSING)

Web Aug 6, 2016 Sprinkle salt over the cucumber and massage in to soften the cucumber. Squeeze to remove excess water well. Add to the bowl and …
From japan.recipetineats.com
5/5 (5)
Category Sides
Cuisine Japanese
Total Time 10 mins

Soak dried wakame in a bowl filled with water for about 10-15 minutes until rehydrated. Drain water well and move to a mixing bowl. If the wakame is not cut into bite size pieces, you need to cut them into about 2cm / 1 inch length.
Sprinkle salt over the cucumber and massage in to soften the cucumber. Squeeze to remove excess water well. Add to the bowl and mix with wakame.
When ready to serve, add vinegar dressing to ingredients and mix well. Serve immediately (Note 3).

Cucumber And Shrimp Sunomono Recipes

CUCUMBER AND SHRIMP SUNOMONO

While studying Japanese culture in the 4th grade, our class celebrated with a big feast, where I shared this salad. It's refreshing...and a special touch to any meal.-Pam Chicou, San Jose, California

SUNOMONO (JAPANESE CUCUMBER AND SEAFOOD SALAD)

Cucumbers and seafood, lightly pickled in rice vinegar, make up this cool and tasty salad that makes a perfect side dish or appetizer. Rice vinegar is an Asian-style vinegar that is milder than distilled or balsamic. Serve with steamed white rice and a cup of fresh green tea.

SHRIMP AND CUCUMBER CANAPES

These cute stacks really stand out in a holiday appetizer buffet. Tasty, cool and crunchy, they come together in a snap. -Ashley Nochlin, Port St. Lucie, Florida

JAPANESE CUCUMBER SUNOMONO

Cucumber sunomono is a tasty Japanese cucumber salad made with just a few easy-to-find ingredients. Serve this as a Japanese appetizer, or as a salad or side dish to pair with any meal. Nice for a summer BBQ!

SUNOMONO

EBI SUNOMONO - SHRIMP AND CUCUMBER SALAD

Make and share this Ebi Sunomono - Shrimp and Cucumber Salad recipe from Food.com.

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