Spicy Shrimp With Blistered Cucumbers, Corn and Tomato Recipe (2024)

Is this recipe missing ingredients for the dressing?

This was much more complicated than 30 minutes -lots of prep and bowls etc. clean up was also a lot. The recipe was good, but instead of using cut up tomatoes I’d blister or roast them first as the rawness of them stood out from the other cooked flavors. I’d also add a bit more salt or other flavor to the shrimp marinade.

In the instructions you’re told to add remaining lime juice from the marinade.

Despite being warned I proceeded with the recipe forgetting the divided oil and lime juice. It's very simple to make a note of the divided items in the recipe so why not do it. Despite my errors though I made it work and we thought it was delicious. I also cooked the tomatoes.

Took me a lot longer than 30 mins and a tbsp of fish sauce is a lot. (Like others I didn’t see the divided lime juice bit in the text-I went off the ingredients in the list. I mixed in more brown sugar and it was fine.) definitely a make-again but this time I’ll go into it knowing the prep work will take me longer and to be sparing with the fish sauce.

Feel free to add more corn kernels as it adds some sweet flavor balances the chili

Made this last night. We all loved it. Fresh, bright, summery. I used heirloom tomatoes and English cukes. The only change I made was to add red pepper flakes to the shrimp marinade. I’m already looking forward to the leftovers for lunch today.

I made this tonight. My husband thought the “dressing” was too lime-y and not flavorful enough, so I added a tablespoon of tamari and a teaspoon of honey. I also added a big handful of snow peas since my garden is producing SO much! Blistered those as well. Served over jasmine rice with chopped cilantro. We loved it.

Made this in a 2-person serving, and it really did take only half an hour. Combined the marinade and dressing, with some substitution: I boiled down the marinade in the pan after cooking the shrimp, then added fish sauce, chives, sriracha, and honey. Tossed everything together while still hot, and served with some baby spinach. Next night, had leftovers with some Chinese five spice and instant ramen, which absorbed the dressing nicely. Both servings were delicious! Will make again.

I Blistered the tomatoes and shallots with the cucumbers and corn which I think upped the flavor. If you don't have a large pan and a powerful burner it may be worth doing this in batches.I also upped the spice after tasting it with minced thai chilies which I think helped balance the flavors of the dressing.

I thought this was great! I added a bit of olive oil to the dressing because as others say the lime is very powerful, and used less fish sauce. In a dressing format, fish sauce is definitely noticeable. Someone mentioned blistering the tomatoes -- I cut them up, salted them and let them drain with some shallots before mixing them in raw with the cooked veggies, and I thought the contrasting brightness was nice.

Lovely on a warm summer’s evening and I enjoyed the Thai-inspired dressing - although could have had a bit more heat, maybe my chili was a mild one. In fact despite all the yummy ingredients the end result was a little underwhelming, the dressing was delicious but didn’t seem to relate to the cucumber and corn. I definitely would NOT heat the tomatoes as others have recommended, they need to be raw to get the crisp contrast with the warm vegetables.

This recipe was blisteringly hot; my husband threw his in the trash. I followed the recipe exactly as written. We eat spicy food all the time but this was on a whole different level. Underneath the heat I think there’s a decent recipe, and I enjoyed the corn. I’m glad I prepared rice with mint and scallions to soften the heat.

Delicious! Takes longer. I used cherry tomatoes and it worked great.

So good even with regular old grocery store tomatoes and corn!

Made this recipe as written. It was pretty time consuming from a chopping /prep standpoint, but the flavors of everything were well worth the work. Was very refreshing and tasty. Served over brown rice warm for dinner and ate the leftovers for lunch the next day, chilled. Both ways equally good!

I made this yesterday as written with the slight, recommended change to add tomatoes/shallots to the sauté pan with cuke mix for a minute. So delicious; every last corn kernel eaten!

HATE the way this recipe is written!! The lime juice and olive oil get divided up, but that is not clear. Put the correct amount in the "shrimp" and the "dressing" lists, please. I now have 3 T olive oil lin my dressing.....but it is too late to fix.

If the dressing is too tart or tangy, add more brown sugar to taste, per the instructions. It is wonderful. Also. I used low sodium soy sauce which is milder than fish sauce. I used a regular cuke and half a seedless Persian. Next time, all seedless since there’s more water in seeded, which made it soupier. Like others I wilted the tomato and shallots, which probably made it more watery. Next time I may not. But - this is delicious and a keeper!!

The dressing is completely awful. Everything else about this recipe is delicious. I threw away the awful dressing after tasting it in a small batch with the rest of the recipe and served it all with a scrumptious dill tartare sauce. I also added avocados dressed with lime, salt and cilantro. It was delicious.

We adjusted this recipe for the summer using Bay Area ingredients: instead of tomatoes we used organic peaches - delicious with shrimp. Instead of fish sauce we used Trader Joe’s Thai Sweet Ginger Sauce - not as heavy as fish sauce. And we used a jalapeño pepper because we like that sweet spicy flavor. Results: super yummy. We will do it again.

Doesn't need to be served over rice at all, although if you go that route it only serves 2-3. As others have mentioned, I'd recommend adding the tomatoes to the pan once you start stirring the corn and cucumbers to cook them slightly as well.

I've found fish sauce overpowering in some recipes. Can anyone recommend a particular brand or a good substitute?

I made this as directed while watching season one episodes 2 and 3 of “The Bob Newhart Show (original) - the prep time took two enjoyable episodes (the pups watched on as I prepped). Came together quickly. After everything was tossed together took a walk with the pups to the shore of Lake Michigan to watch the sunset over Chicago across the lake. Enjoyed with a glass of Sauvignon blanc while watching the final episode of “Around the World in 80:Days” on PBS. Perfect.

Was a delicious and beautiful dish. That said, was way, way too complicated to assemble with guests waiting. I had my “mis en plat” yet the steps to combine were unnecessary long. Guests were wowed, was delicious with rice. Wouldn’t repeat because of steps.

This was delicious! Had planned to serve it over rice, but hubby forgot to make the rice and as soon as we tucked in, we didn't miss it. We did make the addition of avocado, which I would highly recommend.Note: Prep for me is fast, though prep for my husband would definitely take longer than 30 minutes. Just depends on the person.