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Sumac Rubbed Shrimp with Cucumber-Mint Salad and Tahini Drizzle

Sumac Rubbed Shrimp with Cucumber-Mint Salad and Tahini Drizzle

A vibrant dish featuring succulent shrimp seasoned with sumac, paired with a refreshing cucumber-mint salad and a creamy tahini drizzle.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings: 4 portions
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Large shrimp, peeled and deveined
  • 2 tablespoons Sumac
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Garlic powder
  • 1 teaspoon Salt
  • 1 tablespoon Olive oil
  • 1 Cucumber, diced
  • 1 cup Cherry tomatoes, halved
  • 1/4 cup Red onion, finely chopped
  • 1/4 cup Fresh mint leaves, chopped
  • 1 tablespoon Lemon juice
  • 1/4 cup Tahini
  • 2 tablespoons Water More if needed
  • 1 tablespoon Lemon juice (for tahini drizzle)
  • Salt and pepper to taste

Equipment

  • Grill or Skillet
  • Mixing bowl

Method
 

Instructions
  1. In a bowl, combine sumac, smoked paprika, garlic powder, and salt. Add shrimp and olive oil; toss to coat. Marinate for 15-20 minutes.
  2. In a large bowl, combine cucumber, cherry tomatoes, red onion, and mint. Drizzle with lemon juice and toss. Season with salt and pepper, then set aside.
  3. In a small bowl, whisk tahini, water, and lemon juice until smooth. Adjust with additional water if necessary, and season with salt.
  4. Preheat grill or skillet over medium-high heat. Cook marinated shrimp for 2-3 minutes per side until pink and opaque.
  5. Arrange cucumber-mint salad on a platter. Top with shrimp and drizzle with tahini sauce. Serve immediately.

Notes

Feel free to customize the salad with additional vegetables or herbs.