Curried Shrimp with Cucumber Vinaigrette

Curried Shrimp with Cucumber Vinaigrette
Photo by Lisa Hubbard


  • ¼ cup seasoned rice vinegar
  • 1 tablespoon Asian sesame oil
  • 1 pound large shrimp, shelled and deveined
  • 1 English cucumber
  • small cucumber sticks
  • ½ tablespoon curry powder
  • 2 tablespoons vegetable oil

Purée cucumber with vinegar in a blender until very smooth. Add sesame oil and blend until emulsified. Season with salt and pepper. Pat shrimp dry and sprinkle with curry powder and salt and pepper to taste. Heat 1 tablespoon vegetable oil in a 12-inch nonstick skillet over moderately high heat u...

View full recipe at Epicurious


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