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

Scale

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

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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.