Cucumber and shrimp salad
Discover the refreshing and zesty flavors of our Cucumber and Shrimp Salad, a perfect fusion of fresh cucumber, succulent shrimp, and aromatic herbs. Enhanced with shallots, spearmint, and red hot chili peppers, and dressed in a tangy lime, peanut oil, and fish sauce mixture, this easy-to-make salad is perfect for a light, healthy meal or appetizer. Topped with crunchy peanuts for the ultimate finish.
- 16 May 2025
- Cook time 0 min
- Prep time 20 min
- 4 Servings
- 10 Ingredients
Cucumber and shrimp salad is a refreshing and flavorful dish that combines the crunchiness of cucumber with the tenderness of shrimp. This salad is deeply infused with aromatic herbs and zesty lime juice, making it the perfect choice for a light meal or an appetizer.
Ingredients:
Instructions:
- If using raw shrimp, bring a pot of lightly salted water to a boil. Add the shrimp and cook for about 2-3 minutes, or until they turn pink and are cooked through. If using pre-cooked shrimp, simply thaw them if they are frozen.
- Drain the shrimp and set them aside to cool.
- Peel and thinly slice the shallots.
- Dice the cucumber.
- Finely chop the red hot chili peppers, removing seeds if you want less heat.
- In a small bowl, combine the lime juice, peanut oil, fish sauce, and brown sugar. Mix well until the sugar is dissolved.
- In a large bowl, combine the cooled shrimp, cucumber slices, shallots, and chopped chili peppers.
- Pour the dressing over the salad and toss gently to ensure everything is well coated.
- Roughly chop the parsley and sprinkle them over the salad.
- Coarsely chop the peanuts and sprinkle them on top as well.
- Gently toss the salad once more to distribute the parsley and peanuts evenly.
- Serve immediately or let it chill in the refrigerator for about 15 minutes to allow the flavors to meld together.
Tips:
- Make sure to devein and clean the shrimps thoroughly before cooking.
- For added flavor, you can marinate the shrimps in a mixture of lime juice, garlic, and olive oil for 15-20 minutes before cooking.
- If you prefer a milder flavor, you can remove the seeds from the red hot chili peppers.
- Use a mandoline slicer to achieve uniformly thin cucumber slices for a more professional presentation.
- Toast the peanuts lightly in a dry skillet to enhance their flavor and crunchiness before adding them to the salad.
- This salad is best served chilled, so consider refrigerating it for 30 minutes before serving.
This cucumber and shrimp salad is a delightful recipe that's quick to prepare and packed with fresh, vibrant flavors. The combination of herbs, spices, and a touch of sweetness creates a balanced and delicious dish that's sure to impress anyone who tries it. Enjoy your homemade creation and savor every bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 170kcal | 9% |
| Protein | |
| Protein 15g | 10% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 1.94g | 5% |
| Sugar 5g | 5% |
| Fat | |
| Fat 9g | 10% |
| Saturated 1.36g | 5% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 80mg | 15% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 2.83mg | 18% |
| Vitamin B6 0.34mg | 20% |
| Vitamin B9 50ug | 13% |
| Vitamin B12 0.95ug | 40% |
| Vitamin C 36mg | 40% |
| Vitamin E 2.51mg | 17% |
| Vitamin K 20ug | 16% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.32mg | 35% |
| Iron, Fe 1.10mg | 10% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 280mg | 22% |
| Potassium, K 450mg | 13% |
| Selenium, Se 27ug | 48% |
| Sodium, Na 210mg | 14% |
| Zinc, Zn 1.38mg | 13% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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