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
Scale
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
