If you’re craving a dish that’s fresh, vibrant, and packed with delightful flavors, this Shrimp and Cucumber Salad with Soy-Vinegar Dressing Recipe is about to become your new favorite. Combining tender, juicy shrimp with crisp cucumber slices, all tossed in a perfectly tangy soy-vinegar dressing, this salad is a refreshing bite that’s both light and satisfying. The subtle heat from red pepper flakes and the aromatic hint of garlic and cilantro make this an irresistible dish that’s easy to whip up anytime. Whether you want a quick lunch, a colorful side, or a crowd-pleasing starter, this recipe is a total winner in my book.
Ingredients You’ll Need
One of the joys of this Shrimp and Cucumber Salad with Soy-Vinegar Dressing Recipe is that the ingredient list is straightforward, but each element plays a crucial role. From the crisp crunch of cucumber to the savory umami of soy sauce, every ingredient adds a unique layer of flavor or texture that makes the salad shine.
- Cooked shrimp, peeled and deveined: The star protein that offers tenderness and subtle sweetness.
- Large cucumber, sliced: Brings refreshing crunch and hydrating coolness.
- Garlic, minced: Adds a punch of aromatic intensity that wakes up the palate.
- Chopped cilantro: Provides a bright, herbaceous lift that lightens the salad.
- Soy sauce: Delivers the essential salty umami foundation of the dressing.
- Rice vinegar: Offers gentle acidity to balance and brighten the dish.
- Sesame oil: Infuses a nutty depth that rounds out the dressing beautifully.
- Sugar: Just a touch to mellow the acidity and harmonize flavors.
- Red pepper flakes: Adds a customizable kick of heat to keep things interesting.
- Salt and pepper: Necessary for seasoning to your taste.
How to Make Shrimp and Cucumber Salad with Soy-Vinegar Dressing Recipe
Step 1: Combine the Main Ingredients
Start by putting the peeled and deveined cooked shrimp into a large bowl. Add the sliced cucumber, minced garlic, and chopped cilantro. This mix creates the vibrant base of your salad with a fantastic combination of textures and fragrant freshness.
Step 2: Whisk Together the Dressing
In a smaller bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes until the sugar dissolves and the dressing is smooth. This dressing strikes the perfect balance of salty, tangy, nutty, and just a hint of spice that complements the shrimp and cucumber beautifully.
Step 3: Toss to Coat Everything Evenly
Pour your flavorful dressing over the shrimp and cucumber mixture. Toss gently but thoroughly until every bite is coated with that delicious soy-vinegar blend. This step ensures the salad is harmonious and tastes balanced from the first forkful to the last.
Step 4: Season and Adjust
Finish off by seasoning with salt and freshly ground pepper to your preference. Be sure to taste at this stage so you can adjust the seasoning, adding more heat or acidity if desired. This personal touch makes all the difference!
Step 5: Chill or Serve Immediately
You can serve the salad right away to enjoy the crisp freshness, or pop it in the fridge for about 30 minutes to let the flavors meld and become even more refreshing. Either way, you’re in for a treat that’s crisp, flavorful, and utterly satisfying.
How to Serve Shrimp and Cucumber Salad with Soy-Vinegar Dressing Recipe
Garnishes
Sprinkle some toasted sesame seeds or chopped green onions on top for an extra crunch and pop of color. A wedge of lime on the side also adds a lovely zesty twist that your guests can squeeze over their salad for a little extra brightness.
Side Dishes
This salad pairs beautifully with steamed jasmine rice or a bowl of cold soba noodles for a light and balanced meal. If you’re after something heartier, serve alongside grilled chicken or fish to create a well-rounded dinner.
Creative Ways to Present
For an eye-catching presentation, serve the shrimp and cucumber salad in hollowed-out cucumber boats or in small individual glass cups as a pretty appetizer at your next gathering. This not only looks elegant but also makes serving easy and fun!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the salad in an airtight container in the refrigerator. It will stay fresh for up to 2 days, but be mindful that the cucumber may release some water over time, so giving it one quick toss before serving helps maintain its texture.
Freezing
This Shrimp and Cucumber Salad with Soy-Vinegar Dressing Recipe is best enjoyed fresh. Freezing is not recommended as the cucumbers become watery and mushy, and the shrimp texture changes. Instead, aim to make just the right amount or enjoy the leftovers cold within a couple of days.
Reheating
Since this salad is served cold, reheating isn’t necessary. If you prefer it a little less chilled, just allow it to come to room temperature for 10-15 minutes before eating, but always keep it refrigerated to preserve freshness.
FAQs
Can I substitute the shrimp with another protein?
Absolutely! This salad works wonderfully with cooked chicken, tofu, or even crab meat if you want to switch things up while keeping the same delightful dressing.
How spicy is the salad with red pepper flakes?
The red pepper flakes add a gentle heat that you can easily adjust. If you prefer milder, reduce or omit the flakes; for more kick, add extra to suit your taste.
Can I make the dressing ahead of time?
Yes, the soy-vinegar dressing can be prepared in advance and stored in the fridge for up to a week. Just give it a good whisk before using since ingredients like sesame oil and vinegar may separate over time.
What type of cucumber is best for this recipe?
English cucumbers or Persian cucumbers are ideal because they have fewer seeds and thinner skin, giving a crisper texture and cleaner appearance. Regular cucumbers work fine too, just peel and deseed if you prefer less bitterness and more crunch.
How can I make this salad vegan?
Simply replace the shrimp with a plant-based alternative such as marinated tofu or tempeh, and you’ll have a delicious vegan version while keeping all the fresh, zesty flavors intact.
Final Thoughts
I truly hope you give this Shrimp and Cucumber Salad with Soy-Vinegar Dressing Recipe a try soon. It’s one of those rare dishes that feels both indulgent and refreshingly light, making it perfect for any occasion. The ease of preparation combined with the explosion of vibrant flavor will have you coming back to it again and again. Trust me, once you make it, this salad is going to become a staple you’ll love sharing with friends and family.
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Shrimp and Cucumber Salad with Soy-Vinegar Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Low Fat
Description
A refreshing and flavorful Shrimp and Cucumber Salad combining tender cooked shrimp, crisp cucumber, and a zesty Asian-inspired dressing made with soy sauce, rice vinegar, and sesame oil, perfect for a light and healthy meal or appetizer.
Ingredients
Salad
- 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. Mix gently to combine all the fresh ingredients.
- Make the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes until the sugar has dissolved and the dressing is well blended.
- Toss salad with dressing: Pour the prepared dressing over the shrimp and cucumber mixture. Toss gently but thoroughly to coat all the ingredients evenly with the flavorful dressing.
- Season to taste: Add salt and pepper as desired to enhance the flavors, tossing again briefly to distribute the seasoning.
- Serve or chill: Serve the salad immediately for a fresh taste, or chill it in the refrigerator for 30 minutes to allow the flavors to meld and enjoy a more refreshing dish.
Notes
- Adjust the amount of red pepper flakes to control the spiciness level according to your preference.
- This salad is best served chilled but can be enjoyed immediately for a brighter, fresher taste.
- If desired, add a squeeze of fresh lime juice for extra tanginess.
- Use peeled and deveined cooked shrimp for convenience; shrimp can be boiled or steamed beforehand if raw shrimp is used.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
