Shrimp & Cucumber Salad
Prep time
Cook time
Total time
A quick, summery salad made with fresh shrimp, cucumbers and celery.
Serves: serves 4
  • 1 pound of small shrimp, deveined, shelled and tails removed
  • 2 cucumbers, washed, thinly sliced and halved
  • 3 large stalks of celery, washed and thinly sliced
  • ½ cup chopped cilantro, plus more for garnish
  • 3 green onions, thinly sliced, plus more for garnish
  • 3 cloves of garlic, minced
  • 1 jalapeño pepper, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • ¼ cup rice wine vinegar
  • 2 tablespoons sesame oil (plus more for cooking the shrimp)
  • 1 tablespoons granulated sugar
  • juice of 1 lime
  • 1 teaspoon sesame seeds, for garnish
  1. Heat about 1 tablespoon of sesame oil over medium-high heat. Add in your cleaned shrimp, and cook until pink and opaque, about 5-8 minutes, stirring often. Sprinkle the shrimp with a pinch of salt and pepper, toss, and set aside to cool.
  2. Toss together your sliced cucumbers, sliced celery, chopped cilantro, green onions, garlic, jalapeño, salt and red pepper flakes in a large bowl. In a small bowl, whisk together your rice wine vinegar, sesame oil, sugar and lime juice. Toss together the cucumbers and cooled shrimp, then pour the sauce over everything. Taste and adjust seasonings as needed, though remember that the flavors will intensify after the salad sits for an hour or so.
  3. Cover the salad, place it in the fridge and let the salad sit in there to chill and for the flavors to come together. After an hour, take the salad out and taste, then adjust seasonings as necessary. Garnish with the sesame seeds and extra cilantro and green onions. Serve chilled or at room temperature. This salad will last for up to 3 days in the refrigerator, so it makes for a great weekday lunch!
Adapted From
Easy Gourmet by I Am a Food Blog
Recipe by The Crepes of Wrath at