Description
A refreshing Japanese-inspired cucumber and shrimp salad tossed with a tangy lime, rice vinegar, sesame, and herb dressing.
Ingredients
Scale
- 1 pound cooked medium shrimp, peeled and deveined
- 2 Japanese cucumbers, thinly sliced
- 1/2 cup cilantro, chopped
- 2 green onions, thinly sliced
- 1 green bell pepper, finely diced
- 3 garlic cloves, minced
- 1 Serrano chile pepper, seeded and minced
- 1/4 cup lime juice
- 1/4 cup rice wine vinegar
- 1 tablespoon sesame oil
- 2 teaspoons fish sauce
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1 teaspoon sesame seeds
- 8 mint leaves, chopped
Instructions
- Slice cucumbers thinly and prepare all vegetables and herbs.
- Place shrimp, cucumbers, cilantro, green onions, and bell pepper in a large bowl.
- Whisk together lime juice, rice vinegar, sesame oil, fish sauce, salt, red pepper flakes, sesame seeds, mint, garlic, and Serrano pepper.
- Pour dressing over the salad ingredients.
- Toss gently until evenly coated.
- Serve immediately or chill briefly before serving.
Notes
- Use English or Persian cucumbers if Japanese cucumbers are unavailable.
- For extra flavor, lightly toast the sesame seeds.
- Serve chilled for the best texture and flavor.
- Prep Time: 20 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 159
- Sugar: 4
- Sodium: 1180
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 1
- Carbohydrates: 11
- Fiber: 2
- Protein: 17
- Cholesterol: 143