Shrimp and Cucumber Salad Recipe
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!
- 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
Ingredients
Scale
- 1 pound cooked shrimp, peeled and deveined
- 1 large cucumber, sliced
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro
- 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
- 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