Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Shrimp and Cucumber Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes (using pre-cooked shrimp)
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Tossed
  • Cuisine: Asian-Inspired
  • Diet: Gluten Free

Description

This refreshing Shrimp and Cucumber Salad is light, flavorful, and packed with zesty flavors from garlic, sesame oil, and a touch of spice. Perfect for a quick, healthy meal or appetizer!


Ingredients

Scale
  1. 1 pound cooked shrimp, peeled and deveined
  2. 1 large cucumber, sliced
  3. 2 cloves garlic, minced
  4. 1/4 cup chopped cilantro
  5. 2 tablespoons soy sauce
  6. 1 tablespoon rice vinegar
  7. 1 teaspoon sesame oil
  8. 1/2 teaspoon sugar
  9. 1/4 teaspoon red pepper flakes (adjust to your spice preference)
  10. Salt and pepper to taste

Instructions

  • In a large bowl, combine the shrimp, cucumber, garlic, and cilantro.
  • In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes.
  • Pour the dressing over the shrimp and cucumber mixture, and toss to coat.
  • Season with salt and pepper to taste.
  • Serve immediately or chill for later.

Notes

  • For added crunch, consider adding some thinly sliced radishes or bell peppers.
  • If you prefer a milder salad, reduce or omit the red pepper flakes.
  • You can substitute lime juice for rice vinegar for a tangier twist

Nutrition

  • Serving Size: 1 serving
  • Calories: 150 kcal
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 150mg