Hands-On Time
30 Mins
Total Time
45 Mins
Greg DuPree

How to Make It

Step 1

Bring 3 quarts water, garlic, parsley, lemon slices, and 1½ teaspoons salt to a boil in a large pot. Reduce heat and let simmer for 20 minutes; remove from heat and discard solids. Add shrimp, cover, and let stand until shrimp curl and turn pink, about 3 minutes.

Step 2

Meanwhile, heat oil in a large skillet over medium. Add shallots and remaining ½ teaspoon salt; cook, stirring occasionally, until tender, about 4 minutes. Add cucumbers and red pepper flakes, tossing until cucumbers just begin to soften, about 4 minutes. Transfer to a medium bowl and stir in mint, lemon juice, and shrimp.

Step 3

Serve over brown rice with lemon wedges.

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