Description
This Shrimp and Cucumber Salad is the perfect light and refreshing dish, combining tender shrimp with crisp cucumber and a savory, tangy dressing. Tossed with garlic, cilantro, and a hint of spice, it’s perfect for a quick meal or as a refreshing appetizer.
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 chopped 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, then toss everything to coat evenly.
- Season with salt and pepper to taste.
- Serve immediately or chill in the fridge for 30 minutes for a more refreshing taste.
Notes
- If you prefer a spicier salad, you can increase the amount of red pepper flakes.
- This salad can be made ahead of time and stored in the fridge for up to 2 hours before serving.
- For extra crunch, try adding some toasted sesame seeds or a few slices of avocado.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Salad
- Method: No-cook
- Cuisine: Asian, Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 190mg