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
Scale
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.
