Crisp Shrimp and Cucumber Salad Recipe for Summer Meals

Cool cucumber meets zesty shrimp in a refreshing salad that dances with bright Mediterranean flavors.

Summer’s crisp ingredients come together like culinary best friends.

Crunchy vegetables mingle with succulent seafood, creating a light yet satisfying meal.

Crisp cucumber slices provide a perfect backdrop for tender, perfectly seasoned shrimp.

Quick to assemble and packed with protein, this dish works magic for lunch or dinner.

Delicate herbs and a tangy dressing elevate every single bite.

Why Shrimp and Cucumber Salad Is Refreshingly Light

• Quick and Fresh: This salad delivers a zesty, light meal that comes together in minutes with minimal cooking required.
• Healthy Protein Boost: Packed with lean shrimp and crisp cucumber, the recipe offers a nutritious option for those seeking a balanced dish.
• Versatile Serving Style: Perfect for summer gatherings, lunch breaks, or as a refreshing side dish that adapts to multiple dining scenarios.
• Bold Asian-Inspired Flavors: The combination of soy sauce, sesame oil, and red pepper flakes creates a tangy, spicy profile that awakens taste buds without complex preparation.

Ingredients for Shrimp and Cucumber Salad Recipe

• Shrimp: Fresh seafood that adds a delicate and tender texture to the salad.

• Cucumber: Crisp and refreshing vegetable that provides a cool crunch to the dish.
• Garlic: Aromatic ingredient that brings a sharp and pungent flavor.
• Cilantro: Bright herb that adds a fresh and zesty note to the salad.

• Soy Sauce, Rice Vinegar: Tangy and savory liquid ingredients that create a balanced flavor profile.
• Sesame Oil: Nutty oil that enhances the overall taste of the salad.
• Sugar: Adds a subtle sweetness to balance the other flavors.
• Red Pepper Flakes: Provides a gentle heat and spicy kick.
• Salt, Pepper: Basic seasonings that help to enhance and round out the dish's taste.

How to Toss Shrimp and Cucumber Salad Perfectly

Step 1: Chop and Prep Ingredients

Grab your cutting board and knife. Slice cucumber into thin, delicate half-moons.

Mince fresh garlic into tiny pieces. Roughly chop cilantro leaves.

Ensure shrimp are peeled and deveined.

Step 2: Create Zesty Dressing

• Soy sauce
• Rice vinegar
• Sesame oil
• Granulated sugar
• Red pepper flakes

Blend ingredients until sugar completely dissolves, creating a vibrant and tangy sauce.

Step 3: Combine Salad Components

Transfer prepared shrimp and cucumber into a spacious mixing bowl. Add minced garlic and chopped cilantro.

Pour whisked dressing over the mixture.

Step 4: Toss and Season

Gently mix all ingredients, ensuring every morsel gets coated with the flavorful dressing.

Sprinkle salt and pepper according to your taste preference. Use tongs or a large spoon to thoroughly combine.

Step 5: Chill or Serve

For maximum flavor, refrigerate salad for 15-20 minutes. Alternatively, serve immediately as a refreshing appetizer or light meal.

Garnish with extra cilantro leaves if desired.

Tips for Making Shrimp and Cucumber Salad Fresh

• Opt for fresh, high-quality shrimp to enhance the salad's overall flavor and texture.
• Slice cucumbers thinly and evenly to ensure uniform marination and consistent taste in every bite.
• Adjust red pepper flakes according to your spice tolerance for a personalized heat level.
• Chill the salad for 15-20 minutes before serving to allow flavors to meld and develop a more intense taste profile.
• Substitute soy sauce with tamari for a gluten-free version of this refreshing summer dish.

Variations to Change Up Shrimp and Cucumber Salad

• Vegan Ocean Alternative: Replace shrimp with marinated tofu cubes, using tamari instead of soy sauce for a gluten-free option.
• Low-Carb Marine Crunch: Swap cucumber with zucchini noodles and add extra red pepper flakes for a spicier kick.
• Protein-Packed Seafood Blend: Mix shrimp with cooked bay scallops and add diced avocado for extra richness.
• Asian Fusion Remix: Incorporate sliced green onions, julienned carrots, and add a splash of mirin for deeper flavor complexity.

Best Pairings for Shrimp and Cucumber Salad Dish

• Pair Crisp White Wine: Sauvignon Blanc or Pinot Grigio perfectly complement the light, refreshing shrimp and cucumber salad with their zesty, citrusy notes that enhance the dish's delicate flavors.
• Create Asian-Inspired Beer Match: Sapporo or Tsingtao light lagers offer a clean, crisp accompaniment that balances the salad's subtle spiciness from red pepper flakes and provides a cool contrast.
• Select Sparkling Water Boost: Lime or cucumber-infused sparkling water adds a bright, effervescent touch that echoes the salad's fresh ingredients and cleanses the palate between bites.
• Elevate with Sake Pairing: Chilled junmai sake brings a smooth, subtle umami quality that harmonizes with the soy sauce and sesame oil, creating a sophisticated dining experience.

Proper Storage for Shrimp and Cucumber Salad

Store the salad in a sealed container for up to 2 days, keeping shrimp and vegetables crisp and fresh in the refrigerator.

Keep dressing separately from salad ingredients to prevent soggy cucumbers and maintain the salad’s crunch.

Warm shrimp gently in a skillet over low heat for 1-2 minutes, avoiding overcooking to preserve texture.

Best enjoyed within 24 hours for optimal flavor and freshness, as seafood and cucumber can lose their quality quickly.

FAQs

• What kind of shrimp works best for this recipe?

Fresh or frozen medium-sized shrimp are ideal. Ensure they’re peeled and deveined for easy preparation and best taste.

• Can I substitute the cilantro if I don't like it?

Yes, you can replace cilantro with fresh parsley or green onions for a similar fresh flavor profile.

• Is this salad spicy?

The red pepper flakes add a mild heat, but you can adjust the amount or omit them completely to control the spice level according to your preference.

• How long can the salad sit before serving?

The salad can be refrigerated for up to 2 hours before serving. Beyond that, the cucumber might release too much water and dilute the dressing.

Shrimp And Cucumber Salad Recipe

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4.7 from 22 reviews

• Total Time: 15 minutes
• Yield: 4 1x

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Description

Mediterranean zest meets cool refreshment in this Shrimp and Cucumber Salad, blending tangy herbs with succulent seafood. Crisp cucumber slices and perfectly seasoned shrimp create a light, elegant dish you’ll crave for summer gatherings.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 pound (454 grams) shrimp, cooked, peeled, and deveined
• 1 large cucumber, sliced

Seasoning Ingredients:

• 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

Finishing Ingredients:

• Salt to taste
• Pepper to taste

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Instructions

1. Gently mix cooked shrimp, thinly sliced cucumber, minced garlic, and chopped cilantro in a spacious mixing bowl.
2. Create a vibrant dressing by whisking soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes in a separate small container until fully incorporated.
3. Drizzle the zesty dressing over the seafood and vegetable mixture, carefully folding ingredients to ensure even coating.
4. Delicately adjust seasoning with salt and freshly cracked black pepper, tasting to balance flavors.
5. For optimal freshness, serve immediately at room temperature or refrigerate for 30 minutes to allow flavors to meld together.
6. Optional: Garnish with additional cilantro leaves or sprinkle toasted sesame seeds before presenting for enhanced visual appeal and textural contrast.

Notes

• Swap cilantro for parsley if you dislike the herb’s strong flavor or have a genetic sensitivity that makes it taste soapy.
• Use gluten-free soy sauce or tamari for a celiac-friendly version of this refreshing salad.
• Quickly blanch shrimp in boiling water for 1-2 minutes to ensure tender, perfectly cooked seafood without rubbery texture.
• Add sliced green onions or toasted sesame seeds for extra crunch and nutty complexity to elevate the dish’s flavor profile.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Mixing
• Cuisine: Asian

Nutrition

• Serving Size: 4
• Calories: 102 kcal
• Sugar: 2 g
• Sodium: 570 mg
• Fat: 2 g
• Saturated Fat: 0.3 g
• Unsaturated Fat: 1.5 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 18 g
• Cholesterol: 160 mg