🍽️ Refreshing Cucumber Salad with Yogurt Dressing and Shrimp

Name: Refreshing Cucumber Salad with Yogurt Dressing and Shrimp
Total time: 30 min
Yield: 4 servings
Ingredients: 1 red onion; 1 tsp raw cane sugar; 1 pinch chili flakes; 2 tsp sumac (Oriental spice); 3 tbsp mild red wine vinegar; 50 g peppers (jar; drained weight); 2 salad cucumbers; 2 tbsp poppy seeds (15 g each); 2 tbsp lemon juice; 200 g Greek yogurt; 4 tbsp sherry vinegar; salt; pepper; 2 sprigs dill; 1 sprig thyme; 6 tbsp olive oil; 100 g almond kernels; 2 tbsp pomegranate seeds (15 g each); 250 g shrimp (ready for cooking; deveined and peeled except for the tail segment); 0.5 tsp fennel seeds

486 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

1 red onion
1 tsp raw cane sugar
1 pinch chili flakes
2 tsp sumac (Oriental spice)
3 tbsp mild red wine vinegar
50 g peppers (jar; drained weight)
2 salad cucumbers
2 tbsp poppy seeds (15 g each)
2 tbsp lemon juice
200 g Greek yogurt
4 tbsp sherry vinegar
salt
pepper
2 sprigs dill
1 sprig thyme
6 tbsp olive oil
100 g almond kernels
2 tbsp pomegranate seeds (15 g each)
250 g shrimp (ready for cooking; deveined and peeled except for the tail segment)
0.5 tsp fennel seeds

Instructions

1. Peel the onion and cut it in half.
2. Slice the onion halves into thin strips.
3. Place the onion strips into a bowl.
4. Add sugar, chili flakes, sumac, and red wine vinegar.
5. Remove the peppers from the can and add them to the onion mixture.
6. Mix all ingredients thoroughly.
7. Set the bowl aside to let the flavors meld.
8. Wash the cucumbers thoroughly.
9. Cut the cucumbers in half lengthwise.
10. Remove the seeds from the cucumber halves.
11. Dice the cucumber flesh finely.
12. Place the diced cucumbers into a separate bowl.
13. Add poppy seeds, lemon juice, yogurt, and sherry vinegar.
14. Season the mixture with salt and pepper.
15. Wash the herbs and shake off excess water.
16. Pluck the leaves off the stems.
17. Chop the herbs finely.
18. Add the chopped herbs and 4 tablespoons of olive oil to the cucumbers.
19. Mix everything well until the cucumbers are evenly coated.
20. Arrange the cucumber salad on a large platter.
21. Spread the marinated onion mixture evenly over the salad.
22. Roughly chop the almonds.
23. Sprinkle the almonds and pomegranate seeds over the salad.
24. Rinse the shrimp under cold water.
25. Pat the shrimp dry with a kitchen towel.
26. Heat the remaining oil in a pan.
27. Fry the shrimp over medium heat for 3 to 4 minutes.
28. Season the shrimp with salt and pepper.
29. Sprinkle fennel seeds over the shrimp.
30. Place the cooked shrimp on top of the cucumber salad for serving.

Nutrition per serving

kcal: 486
Protein: 23 g · Fett/Fat: 38 g · Carbs: 13 g