Shrimp and Cucumber Salad Recipe
If you’re craving something light yet bursting with flavor, this Shrimp and Cucumber Salad Recipe is an absolute winner. It’s a refreshing dish that perfectly balances tender, juicy shrimp with crisp, cool cucumber, all brought to life by a zingy, savory dressing that wakes up your taste buds. Whether you want a quick lunch or a vibrant side for dinner, this salad is simple to toss together and feels wonderfully satisfying with every bite.
Ingredients You’ll Need
This Shrimp and Cucumber Salad Recipe shines because of its straightforward ingredient list, each adding a unique layer of flavor and texture. The beauty here is how these simple components come together to create a salad that’s anything but ordinary.
- Cooked shrimp: Use peeled and deveined shrimp for tender, protein-packed goodness without any fuss.
- Large cucumber: Adds a crisp, refreshing crunch that perfectly contrasts the shrimp’s softness.
- Garlic cloves: Freshly minced garlic injects a punch of aromatic sharpness that brightens the salad.
- Chopped cilantro: Lends a fresh, herbal note that complements the seafood beautifully.
- Soy sauce: Brings a savory umami depth that is essential to the dressing’s complexity.
- Rice vinegar: Adds a mild tangy lift that balances the richness of the shrimp and sesame oil.
- Sesame oil: Offers a subtle nutty aroma that ties all the flavors together elegantly.
- Sugar: Just a touch to round out the acidity and soy sauce saltiness.
- Red pepper flakes: Give a customizable hint of heat for those who love a little kick.
- Salt and pepper: Essential seasonings to taste, ensuring the flavors pop at every bite.
How to Make Shrimp and Cucumber Salad Recipe
Step 1: Combine Fresh Ingredients
Start by tossing the cooked shrimp, sliced cucumber, minced garlic, and fresh chopped cilantro in a large bowl. This combination sets the foundation for your salad, balancing the crunchy freshness with tender shrimp and aromatic herbs from the get-go.
Step 2: Whisk Together the Dressing
In a small bowl, whisk the soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes until the sugar dissolves completely. This dressing gives the salad a savory-sweet-spicy personality that makes each bite irresistible.
Step 3: Dress the Salad
Pour the dressing over your shrimp and cucumber mix, then gently toss everything to coat each piece evenly with that flavorful blend. Tossing carefully ensures every forkful is juicy and well-seasoned.
Step 4: Season and Adjust
Add salt and pepper according to your taste preference. This step lets you personalize the flavor balance—feel free to add a pinch more pepper if you want a little extra zip!
Step 5: Chill or Serve Immediately
You can serve this salad right away for a quick, fresh meal, or cover it and chill in the fridge for about 30 minutes. Chilling lets the flavors meld and makes the salad even more refreshing, ideal for hot days or light dinners.
How to Serve Shrimp and Cucumber Salad Recipe
Garnishes
Garnishing this salad with a sprinkle of toasted sesame seeds or extra chopped cilantro can add crunch and a pop of color. Thin slices of red chili or a few lime wedges on the side also elevate the presentation while adding subtle brightness and heat.
Side Dishes
This Shrimp and Cucumber Salad Recipe pairs beautifully with steamed jasmine rice, light spring rolls, or even a simple bowl of miso soup. These sides complement without overpowering, making your meal balanced and satisfying.
Creative Ways to Present
For a party or special occasion, try serving this salad in individual lettuce cups or colorful mini bell pepper boats. These not only make eating fun but also enhance the visual appeal, perfect for impressing guests with little extra effort.
Make Ahead and Storage
Storing Leftovers
Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that cucumbers may release some water over time, so give the salad a quick toss before serving to redistribute the dressing.
Freezing
Freezing is not recommended for this Shrimp and Cucumber Salad Recipe. The cucumbers lose their crispness, and the texture of the shrimp might become rubbery. Best enjoyed fresh or refrigerated short-term.
Reheating
This salad shines when served cold or at room temperature, so reheating is unnecessary. If you prefer a warm shrimp dish, consider using the shrimp separately in a hot recipe instead.
FAQs
Can I use raw shrimp instead of cooked shrimp?
For this salad, cooked shrimp works best to save time and ensure food safety. If you only have raw shrimp, cook and cool them before adding to the salad to keep the flavors and textures spot on.
Is this salad gluten-free?
It can be, but check your soy sauce label. Many soy sauces contain wheat, so opting for a gluten-free tamari or soy sauce variant will keep this salad safe for gluten-sensitive eaters.
Can I add other vegetables?
Absolutely! Julienne carrots, thinly sliced radishes, or even bell peppers can add extra crunch and color, making the salad even more vibrant and nutritious.
How spicy is the salad?
The red pepper flakes provide a gentle heat that you can easily adjust. If you prefer a milder salad, simply reduce or omit them; for more spice, feel free to add a pinch more.
Can this salad be made vegan?
To make a vegan version, substitute shrimp with firm tofu or marinated mushrooms and ensure the dressing ingredients are plant-based, like using tamari instead of soy sauce if necessary.
Final Thoughts
This Shrimp and Cucumber Salad Recipe is one of those effortless dishes that always feels fresh and satisfying. It’s perfect for warm days, last-minute meals, or any time you want a dish that’s exciting but simple. I highly encourage you to give it a try and make it your own – I promise it’ll become a welcome go-to in your recipe collection!
Print
Shrimp and Cucumber Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
A light and refreshing Shrimp and Cucumber Salad featuring cooked shrimp, crisp cucumber, and a tangy Asian-inspired dressing with soy sauce, rice vinegar, and sesame oil. Perfect for a quick meal or appetizer that can be served immediately or chilled for enhanced flavor.
Ingredients
Salad Ingredients
- 1 pound cooked shrimp, peeled and deveined
- 1 large cucumber, sliced
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro
Dressing
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon red pepper flakes (adjust to your spice preference)
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, add the cooked shrimp, sliced cucumber, minced garlic, and chopped cilantro together, mixing gently to combine all ingredients evenly.
- Prepare Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes until the sugar is dissolved and the dressing is well combined.
- Dress the Salad: Pour the prepared dressing over the shrimp and cucumber mixture, then toss everything carefully to ensure all components are coated evenly with the flavorful dressing.
- Season to Taste: Add salt and pepper as desired, adjusting the seasoning to your preference for taste balance.
- Serve or Chill: Serve the salad immediately for a fresh taste or chill it in the refrigerator for 30 minutes to enhance the flavors and serve cold for a refreshing option.
Notes
- Use pre-cooked shrimp to save time and simplify preparation.
- Adjust red pepper flakes to control the spiciness of the salad.
- For extra crunch, add sliced radishes or toasted sesame seeds.
- This salad can be prepared several hours in advance and kept chilled for convenience.
- Serve as a light main dish or a refreshing side.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
