Cucumber and Shrimp Sunomono Recipe

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

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

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

Directions

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: 59 calories, 0 fat (0 saturated fat), 32mg cholesterol, 212mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 6g protein.

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  • 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
  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

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