Shrimp And Cucumber Salad Recipe

Shrimp and Cucumber Salad Recipe

Indulge in the freshness of the sea with this delightful Shrimp and Cucumber Salad! Combining succulent shrimp, crunchy cucumbers, and a hint of zesty lemon, this salad is perfect for a light and revitalizing meal.

Prep Time: 10-12 minutes
Cook Time: 2-3 minutes (for cooking shrimp)
Total Time: 12-15 minutes

Ingredients:

1 pound cooked shrimp, peeled and deveined

1 large cucumber, sliced

2 cloves garlic, minced

¼ cup chopped cilantro

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

½ teaspoon sugar

1/2 teaspoon sesame seeds

Optional: red pepper flakes or chili for spice

Instructions:

In a large bowl, combine the shrimp and cucumber.
In a small bowl, whisk together the garlic, cilantro, soy sauce, rice vinegar, sesame oil, and sugar.
Pour the dressing over the shrimp and cucumber add the sesame seeds and toss to combine.
Serve immediately or chill for later.

Tips and Tricks

1. Use fresh and sustainable shrimp: Opt for wild-caught or sustainably farmed shrimp for the best flavor and texture.
2. Don’t overcook the shrimp: Cook the shrimp until they’re pink and just cooked through, as overcooking can make them tough.
3. Add some crunch with toasted almonds or pistachios: A sprinkle of toasted nuts adds a satisfying crunch to the salad.
4. Customize with your favorite herbs: Add some chopped fresh herbs like parsley, dill, or basil to give the salad a unique flavor.
5. Serve immediately: Serve the salad immediately after preparing, as the flavors and textures are best when fresh.

Nutritional Information (per serving)

Calories: 150-200
Protein: 20-25g
Fat: 2-3g
Saturated Fat: 0.5-1g
Carbohydrates: 5-7g