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.
1 English cucumber, thinly sliced
2 stalks celery, thinly sliced, plus ½ cup loosely packed celery leaves
½ red Fresno chile, thinly sliced
2 scallions, thinly sliced
2 tablespoons fresh lime juice (from 1 lime)
1½ tablespoons toasted sesame oil
3¾ teapoons kosher salt, divided
½ cup cornstarch
2 teaspoons freshly ground black pepper
6 tablespoons canola oil, divided
1½ pounds large tail-on shrimp, peeled and deveined
Sat fat 2.5g
How to Make It
Combine cucumber, celery and celery leaves, chile, scallions, lime juice, sesame oil, and 1¼ teaspoons salt in a large bowl. Toss and set aside.
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.
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