If you’re craving something light, vibrant, and packed with fresh flavors, this Shrimp and Cucumber Salad Recipe is going to become your new favorite go-to. It’s a delightful mix of crisp cucumbers, succulent shrimp, and a zesty, slightly spicy dressing that wakes up your taste buds with every bite. Perfect for warm days, quick lunches, or anytime you want a refreshing dish that feels both healthy and indulgent, this salad is as simple to make as it is delicious.
Ingredients You’ll Need
To keep this Shrimp and Cucumber Salad Recipe so fresh and flavorful, you only need a handful of wholesome ingredients. Each one plays an important role—from the crunch of the cucumber to the tang of the rice vinegar—bringing together a balanced symphony of taste and texture.
- 1 pound cooked shrimp, peeled and deveined: The star protein, tender and ready to soak up the dressing’s flavors.
- 1 large cucumber, sliced: Adds a refreshing crispness that contrasts beautifully with the shrimp.
- 2 cloves garlic, minced: Provides a punch of aromatic sharpness that brightens the salad.
- 1/4 cup chopped cilantro: Lends a fresh, herbaceous note that lifts the entire dish.
- 2 tablespoons soy sauce: Infuses a salty, savory depth that balances the sweetness and acidity.
- 1 tablespoon rice vinegar: Brings a light tang that ties all flavors together elegantly.
- 1 teaspoon sesame oil: Offers a toasty richness that rounds out the dressing.
- 1/2 teaspoon sugar: Softens the edges and enhances the dressing’s harmony.
- 1/4 teaspoon red pepper flakes: Adds just the right amount of heat—adjust to your preference.
- Salt and pepper to taste: Essential seasonings to make every bite pop.
How to Make Shrimp and Cucumber Salad Recipe
Step 1: Combine the Fresh Ingredients
Start by placing the cooked shrimp, sliced cucumber, minced garlic, and chopped cilantro in a large bowl. This combination sets a vibrant foundation with contrasting textures—creamy shrimp meeting the refreshing snap of cucumber, all brightened by the lively herbs and garlic.
Step 2: Whisk the Dressing
In a smaller bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes. This dressing is where the magic happens, blending savory, sweet, tangy, and spicy flavors into a harmonious swirl that coats the salad beautifully.
Step 3: Toss to Coat
Pour the dressing over the shrimp and cucumber mixture, then toss gently until every piece is evenly coated. This ensures that each bite bursts with balanced flavors, making the salad irresistibly tasty.
Step 4: Season and Adjust
Add salt and pepper according to your taste. Since the soy sauce already adds saltiness, take it slow to avoid overpowering the other delicate ingredients.
Step 5: Chill or Serve Immediately
You can serve the salad right away for a punch of fresh flavor, or refrigerate it for about 30 minutes to allow the flavors to meld and the salad to become even more refreshing—perfect on a warm day.
How to Serve Shrimp and Cucumber Salad Recipe
Garnishes
For an extra pop, try sprinkling some toasted sesame seeds or chopped green onions on top before serving. These add delightful texture and enhance the nutty, fresh elements already present in the salad.
Side Dishes
This Shrimp and Cucumber Salad Recipe pairs wonderfully with steamed jasmine rice or a warm bowl of miso soup. If you want to keep things light, serve it alongside fresh spring rolls or on a bed of mixed greens for a satisfying meal.
Creative Ways to Present
Get playful by serving the salad in crisp lettuce cups for a fun, handheld dish at parties or summer picnics. Or arrange it beautifully on a platter garnished with edible flowers to impress your guests with both taste and presentation.
Make Ahead and Storage
Storing Leftovers
Place any leftover shrimp and cucumber salad in an airtight container and store it in the refrigerator. It’s best enjoyed within 1 to 2 days to maintain the crispness of the cucumber and the vibrancy of the dressing flavors.
Freezing
This salad is not ideal for freezing. Cucumbers become watery and mushy upon thawing, and the texture of the shrimp may also be compromised. It’s best to enjoy this salad fresh for optimal taste and texture.
Reheating
Since this is a cold salad, there’s no need to reheat. If you prefer it less chilled, simply let it sit at room temperature for 10-15 minutes before serving to bring out the flavors fully.
FAQs
Can I use raw shrimp for this salad?
It’s best to use cooked shrimp for this salad to avoid any food safety issues and to save time. You can easily buy pre-cooked shrimp or quickly sauté raw shrimp before adding them.
What can I substitute for soy sauce?
If you’re avoiding soy, tamari or coconut aminos make great alternatives that still provide the savory depth needed for the dressing.
How spicy is this salad?
The red pepper flakes add a mild heat, but you can always adjust the amount according to your spice tolerance or omit it entirely for a milder flavor.
Can I add other vegetables?
Absolutely! Thinly sliced bell peppers, shredded carrots, or even avocado cubes complement this salad beautifully, adding more color and nutrients.
Is this salad gluten-free?
Yes, as long as you use gluten-free soy sauce or tamari, this Shrimp and Cucumber Salad Recipe is naturally gluten-free and safe for those with gluten sensitivities.
Final Thoughts
There’s something truly special about this Shrimp and Cucumber Salad Recipe—it combines freshness, bold flavors, and simplicity in every forkful. Whether you’re making it for a quick lunch, a light dinner, or to impress friends at your next gathering, it’s guaranteed to satisfy your craving for something bright, healthy, and utterly delicious. Give it a try and watch how quickly it becomes a beloved staple in your recipe collection!
Print
Shrimp and Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes (plus optional 30 minutes chilling)
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Low Fat
Description
This Shrimp and Cucumber Salad is a refreshing and light dish perfect for a quick meal or appetizer. Combining tender cooked shrimp with crisp cucumber, fresh garlic, and aromatic cilantro, all tossed in a tangy and mildly spicy sesame-soy dressing, this salad offers a vibrant blend of flavors and textures. Ideal for warm days, it can be served immediately or chilled for enhanced taste.
Ingredients
Salad Ingredients
- 1 pound cooked shrimp, peeled and deveined
- 1 large cucumber, sliced
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro
Dressing Ingredients
- 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, place the cooked shrimp, sliced cucumber, minced garlic, and chopped cilantro. Gently mix to distribute the 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 dissolves and the dressing is well blended.
- Toss Salad with Dressing: Pour the dressing over the shrimp and cucumber mixture. Toss everything thoroughly to ensure each piece is coated with the flavorful dressing.
- Season: Add salt and pepper according to your taste preferences. Mix once more to incorporate the seasoning evenly throughout the salad.
- Serve: You can serve the salad immediately for a fresh taste or refrigerate it for about 30 minutes to let the flavors meld and develop further. This chilled version is especially refreshing on warm days.
Notes
- Use pre-cooked shrimp to save time and simplify the preparation.
- Adjust red pepper flakes depending on your preferred spice level.
- Chilling the salad enhances the flavor and makes it more refreshing.
- You can substitute cilantro with fresh parsley if you prefer a milder herb flavor.
- For a gluten-free version, use gluten-free soy sauce or tamari.
