Rating: 4.5 stars
7 Ratings
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  • 7 Ratings

You might never have heard the words tiger and salad together, but maybe the combination is the key to a better life. Or better dinners, at least. Tiger salad originates from Northern China, and generally accompanies spicy foods. Here, it means a spicy cucumber and celery mixture, tossed with a sesame-lime dressing. It’s the perfect complement to crispy shrimp, which get their crust from a coating of peppery cornstarch. Shopping tip: You’ll use the celery leaves from the top of the stems, so make sure to pick out a leafy bunch when buying groceries.

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Credit: Greg DuPree

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cucumber, celery and celery leaves, chile, scallions, lime juice, sesame oil, and 1¼ teaspoons salt in a large bowl. Toss and set aside.

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  • Mix cornstarch, pepper, and 2 teaspoons salt in a shallow dish.

  • Heat 3 tablespoons canola oil in a large skillet over high. Toss half of the shrimp in cornstarch mixture, shaking off excess. Cook, turning halfway through, until opaque, about 2 minutes; transfer to a plate. Wipe skillet clean and repeat with remaining canola oil, shrimp, and cornstarch mixture. Season shrimp with remaining ½ teaspoon salt and serve with cucumber salad.

Nutrition Facts

451 calories; fat 27g; saturated fat 2.5g; cholesterol 274mg; fiber 2g; protein 35g; carbohydrates 18g; sodium 1839mg; sugars 2g.
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