Cucumber and Shrimp Sunomono

Name: Cucumber and Shrimp Sunomono
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 7
Cuisine: Global
Ingredients: 473 milliliters bean sprouts; 3 mediums cucumbers, thinly sliced; 2 Tbsps reduced-sodium soy sauce; 59 milliliters rice vinegar; 113 grams package frozen cooked salad shrimp, thawed; 2 teaspoons sugar

One serving contains 49 calories, 5g of protein, and 0g of fat. This recipe serves 7. If 85 cents per serving falls in your budget, Cucumber and Shrimp Sunomono might be an excellent gluten free, dairy free, fodmap friendly, and pescatarian recipe to try. If you have salad shrimp, cucumbers, rice vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 10 minutes.

Instructions

In a large bowl, combine the cucumbers, bean sprouts and shrimp. In a small bowl, whisk the vinegar, soy sauce and sugar; pour over salad and toss to coat. Refrigerate until serving.

Ingredients you will need

Bean Sprouts