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Spicy Shrimp and Cucumber Salad with Mint, Lemon, and Cumin
KALYN'S KITCHEN11Ingredients
85Minutes
180Calories
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Ingredients
US|METRIC
4 SERVINGS
- shrimp (1 lb., in the shell, frozen shrimp are fine; I used 36-40 per pound size shrimp)
- rub (1 tsp. fish, optional, to season water when cooking shrimp)
- flakes (1/2 tsp. hot pepper, optional, to season water when cooking shrimp)
- 2 cups cucumber (diced, about 3 mini cucumbers)
- 1/2 cup mint leaves (packed)
- 3 lemon juice (t fresh-squeezed)
- ground cumin (1/2 - 1 tsp., try half teaspoon, then taste to see if you want more)
- sauce (1/4-1/2 tsp. Sriracha, or use your favorite hot sauce, add to taste)
- 1/2 tsp. salt (vege-sal, use a little less if using regular)
- black pepper (several grinds)
- 3 Tbsp. extra virgin olive oil
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium470mg20% |
| Potassium340mg10% |
| Protein7g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A10% |
| Vitamin C35% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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