Spicy Carrots and Shrimp with Cucumber Salad

Chef Gregory Gourdet tosses together this spicy, tangy, crunchy salad to fuel his spring ultramarathon spree.

March 31, 2014
Athlete's Palate Apr 2014

This seasonal salad uses spring or "baby" carrots—a tender, miniature variety sold with greens attached. You can sub in any fresh, whole carrots cut in 4" to 5" lengths.

Ingredients for the Cucumber Salad
3/4 cups rice-wine vinegar
1/2 cup honey
2 Japanese or English cucumbers, sliced thin
1 large shallot, sliced thin
1 Thai chile, sliced thin
1" piece fresh ginger, peeled and sliced into matchsticks
1/4 teaspoon salt

Ingredients for the Carrot Mixture
1 pound baby carrots (4" to 5" long), trimmed and halved lengthwise
1 pound shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
2 ripe avocados, diced
1 1/2 cups sourdough croutons
2 cups loosely packed cilantro
Black sesame seeds, toasted

To make the cucumber salad, combine vinegar and honey in a pot. Warm over medium-low heat (stir occasionally), for 5 minutes, or until honey dissolves. Cool in fridge. In a large bowl, add cucumbers, shallot, chile, ginger, salt, and cooled honey-vinegar. Toss well. Set aside. To prepare carrots, fill a large bowl with ice water. Bring a pot of water to a boil. Add carrots. Cook 4 minutes, until tender-crisp. Drain carrots and cool 3 minutes in the ice water. Drain again. Set carrots aside in the large bowl. In another bowl, toss shrimp with 1/4 teaspoon salt and cayenne. Heat 1 tablespoon of the oil in a skillet over medium heat. Add shrimp. Cook 3 minutes per side, or until fully cooked. Place shrimp in the carrot bowl. Add cucumber salad, along with 2 tablespoons salad juice, avocados, croutons, remaining tablespoon oil, and cilantro. Toss to combine. Sprinkle with sesames. Serves 6.

Nutrition Information
Calories Per Serving: 335
Carbs: 43 g
Fiber: 7 g
Protein: 13 g
Fat: 14 g

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