Cucumber Shrimp Salad
This Cucumber Shrimp Salad is not only light and fresh, but made in minutes and the dressing is packed with Thai flavors! My cold shrimp salad recipe is a great make-ahead meal for lunch or dinner.
- 1 lb medium shrimp cooked (See Note 1)
- 2 English cucumbers thinly sliced and halved
- 1/2 cup cilantro chopped
- 2 green onions thinly sliced
- 1 green bell pepper thinly sliced
- 3 garlic cloves minced
- 1 Serrano chile pepper seeded and minced
- 1/4 cup lime juice (See Note 2)
- 1/4 cup rice wine vinegar
- 1 tbsp sesame oil
- 2 tsp fish sauce (optional)
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 1 tsp sesame seeds
- 8 mint leaves chopped
In a small bowl whisk together the lime juice, vinegar, sesame oil, fish sauce (optional), salt, red pepper flakes, sesame seeds and mint. Stir in the garlic and chile and set aside.
Im a medium sized bowl add the shrimp, cucumbers, cilantro, green onion and bell pepper. Pour dressing over and toss to mix. Serve with more cilantro and or mint leaves with sesame seeds sprinkled on top. Refrigerate covered if not eating right away.
- Shrimp need to be deveined, shelled with tails removed prior to cooking OR use already cooked and thawed as in this recipe. If cooking fresh or thawed, uncooked: Season shrimp on both sides with the salt and pepper. Add olive oil to a large skillet over medium-high heat. When oil starts to shimmer add shrimp and sear both sides until golden, about 2 minutes each side (shrimp should be opaque). Remove from skillet and set aside to cool.
- Fresh or bottled, but fresh is always preferred. It usually takes about 2-3 limes.
Calories: 191kcal | Carbohydrates: 10g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 883mg | Potassium: 428mg | Fiber: 2g | Sugar: 4g | Vitamin A: 635IU | Vitamin C: 41mg | Calcium: 210mg | Iron: 3mg