Show Subscription Form




Cucumber and Shrimp Sunomono Recipe
Cucumber and Shrimp Sunomono Recipe photo by Taste of Home

Cucumber and Shrimp Sunomono Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 7 servings

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

Nutritional Facts

3/4 cup equals 59 calories, trace fat (trace saturated fat), 32 mg cholesterol, 212 mg sodium, 9 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. 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. Yield: 7 servings.
Originally published as Cucumber and Shrimp Sunomono in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p202

Nutritional Facts

3/4 cup equals 59 calories, trace fat (trace saturated fat), 32 mg cholesterol, 212 mg sodium, 9 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Cucumber and Shrimp Sunomono

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT