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
Scale
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.
