If you’re craving something bright, fresh, and packed with flavor, this Shrimp and Cucumber Salad with Soy Sauce and Sesame Vinaigrette Recipe is about to become your new go-to. It combines tender, perfectly cooked shrimp with crisp cucumber slices, all dressed in a vibrant vinaigrette that balances salty soy sauce, nutty sesame oil, and a touch of heat from red pepper flakes. This salad is not only refreshing but also wonderfully simple, making it an ideal choice for a quick lunch or a light dinner that feels special yet effortless.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to this recipe’s success. Each element plays a vital role, whether it’s adding crunch, a burst of herbal brightness, or a savory depth that brings everything together beautifully.
- 1 pound cooked shrimp, peeled and deveined: Ready to go, these provide a juicy and protein-rich base that’s perfect for tossing with crisp veggies.
- 1 large cucumber, sliced: Adds refreshing crunch and subtle sweetness that balances the savory dressing.
- 2 cloves garlic, minced: Offers a punch of aromatic sharpness that wakes up the flavors.
- 1/4 cup chopped cilantro: Brings a fresh, herbal lift that brightens the entire salad.
- 2 tablespoons soy sauce: The salty foundation of the vinaigrette, delivering that classic umami richness.
- 1 tablespoon rice vinegar: Adds tangy brightness to cut through the richness and enhance flavors.
- 1 teaspoon sesame oil: Infuses a subtle nutty depth that makes the vinaigrette truly irresistible.
- 1/2 teaspoon sugar: Balances the acidity and saltiness with a gentle touch of sweetness.
- 1/4 teaspoon red pepper flakes: Injects a lovely hint of heat, adjustable to your preferred spice level.
- Salt and pepper to taste: Essential for rounding out and personalizing the flavor.
How to Make Shrimp and Cucumber Salad with Soy Sauce and Sesame Vinaigrette Recipe
Step 1: Combine the Salad Ingredients
Start by placing the cooked shrimp, crisp cucumber slices, minced garlic, and chopped cilantro into a large mixing bowl. This combination sets the stage for the great texture and fresh flavors that define the dish.
Step 2: Prepare the Soy Sauce and Sesame Vinaigrette
In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes. The smooth vinaigrette is the heart of this recipe, perfectly balancing salty, tangy, sweet, and spicy notes.
Step 3: Toss the Salad with the Vinaigrette
Pour your freshly made dressing over the shrimp and cucumber mixture. Toss everything gently but thoroughly so each bite will be coated with that delectable, glossy vinaigrette.
Step 4: Season to Taste
Give the salad a gentle sprinkle of salt and freshly ground black pepper. Taste and adjust seasoning as you like—it’s all about finding your perfect balance.
Step 5: Serve Chilled or Immediately
You can serve this shrimp salad right away for a lively, warm flavor, or pop it in the refrigerator for 30 minutes to develop a more refreshing, chilled taste. Both ways are delicious!
How to Serve Shrimp and Cucumber Salad with Soy Sauce and Sesame Vinaigrette Recipe
Garnishes
Add a sprinkle of toasted sesame seeds or extra fresh cilantro leaves on top for an eye-catching finish and a bit of crunch. Thinly sliced scallions also make a lovely garnish that adds fresh aroma and color.
Side Dishes
This salad pairs beautifully with steamed jasmine rice, making it a light yet satisfying meal. For something heartier, serve alongside crusty bread or a bowl of miso soup to keep the flavor profile harmoniously Asian-inspired.
Creative Ways to Present
Try serving the salad in individual lettuce cups for a fun, handheld appetizer. Or, arrange it over a bed of mixed greens for a more substantial entrée salad that still keeps the shrimp and cucumber flavors front and center.
Make Ahead and Storage
Storing Leftovers
Place leftover shrimp salad in an airtight container and refrigerate. It will remain fresh for up to 2 days, although the cucumbers may soften slightly over time. Give it a gentle toss before serving again.
Freezing
Since this salad contains fresh cucumber and delicate shrimp, it’s best not to freeze it. Freezing would alter the texture and freshness significantly.
Reheating
This salad is best enjoyed cold or at room temperature. If you prefer, you can take it out of the fridge a little ahead of time to let the flavors bloom naturally.
FAQs
Can I use raw shrimp in this recipe?
Yes, but you’ll need to cook and cool the shrimp before adding them to the salad. Poach or lightly sauté until pink and opaque, then chill for the best texture.
Is there a substitute for soy sauce?
Absolutely! Tamari is a great gluten-free alternative, or you can use coconut aminos for a slightly sweeter and less salty option.
Can I add other vegetables?
Definitely. Thinly sliced radishes, shredded carrots, or even snap peas would add nice color and crunch, complementing the shrimp and cucumber perfectly.
How spicy is the salad?
The red pepper flakes add a gentle heat that you can adjust. If you prefer mild, reduce or omit the flakes; for more kick, add a pinch extra.
Is this recipe suitable for meal prep?
Yes, it’s great for meal prep! Keep the dressing separate until ready to eat to maintain cucumber crispness, then toss just before serving.
Final Thoughts
This Shrimp and Cucumber Salad with Soy Sauce and Sesame Vinaigrette Recipe is such a delightful way to enjoy fresh, flavorful ingredients without a fuss. Its vibrant tastes, easy preparation, and stunning balance of textures make it a recipe you’ll return to again and again. Trust me, once you try it, you’ll wonder how you ever lived without it in your recipe lineup!
Print
Shrimp and Cucumber Salad with Soy Sauce and Sesame Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Low Fat
Description
A light and refreshing Shrimp and Cucumber Salad featuring cooked shrimp tossed with crisp cucumber, garlic, and cilantro in a tangy, slightly spicy Asian-inspired dressing. Perfect as a quick lunch or appetizer.
Ingredients
Main Ingredients
- 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 Main Ingredients: In a large bowl, add the cooked shrimp, sliced cucumber, minced garlic, and chopped cilantro. Gently mix to combine.
- Prepare Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes until the sugar dissolves and the dressing is well blended.
- Dress the Salad: Pour the dressing over the shrimp and cucumber mixture. Toss all ingredients carefully to ensure everything is coated evenly with the dressing.
- Season: Add salt and pepper to taste, adjusting seasoning based on your preference.
- Serve or Chill: Serve the salad immediately for a fresh taste, or refrigerate for 30 minutes to allow flavors to meld and for a cooler, more refreshing salad.
Notes
- Use pre-cooked shrimp for convenience and faster preparation.
- Adjust red pepper flakes to control the spice level according to your taste.
- For extra crunch, add sliced radishes or chopped green onions.
- This salad can be served over a bed of lettuce or mixed greens for a more substantial meal.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days for optimal freshness.
