The crunch of cucumber and perfectly cooked shrimp make this Asian shrimp salad a refreshing summer dish, particularly if you like some fresh chili pepper heat!
This recipe is great for this hot summer we have been having. In fact, I thought of it after reading comments from readers like you who aren’t too keen on using the stove or oven when it’s hot.
By combining a simple protein like shrimp with a couple veggies and herbs, it’s an easy, complete dish, and I hope you’ll enjoy it!
An easy summer salad recipe
This shrimp salad uses a handful of Asian ingredients that I always have on hand. I know for some of you, these ingredients may be unfamiliar, but consider this an example of the kinds of dishes you can whip up when you have things like rice vinegar, light soy sauce, oyster sauce, and sesame oil on hand!
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With summer produce being plentiful, it should be easier this time of year to find fresh chili peppers like Thai bird’s eye chilies or any other spicy red pepper you prefer. Or better yet, you might consider growing them in your garden! Chili peppers give this salad a satisfying spice that will have you going back for seconds.
With this dish in particular, you can tailor it to what you like or have on hand. A combination of cucumber and shaved zucchini would be delicious, or bell peppers and maybe even some blanched wood ear mushrooms.
A Low-Cook Summer Recipe
The only step you need to actually turn on your stove for is blanching the shrimp. I usually don’t have frozen pre-cooked shrimp, but if you prefer to use those, all you have to do is thaw them in the refrigerator, and they’re ready to go. That will make this dish even faster!
I do, however, buy frozen peeled and deveined shrimp, which speeds things up greatly.
Can I make this shrimp salad ahead of time?
If you want to make this ahead of time, you can pre-make the sauce, prepare the shrimp and vegetables, and store them in the refrigerator in separate containers. Mix the salad with the sauce right before you’re ready to eat.
You’ll want to toss the salad right before serving because cucumbers release a lot of liquid in a short time (as little as 30-60 minutes) when combined with salt and sugar, making the dish watery. Tossing right before serving will also keep the delicate herbs (cilantro and scallions) fresh.
Either way, it’s best to finish the dish the same day. Try not to eat leftover seafood, especially in the summertime.
Asian Shrimp Salad Recipe Instructions
In a large heatproof bowl, arrange the minced garlic, chopped scallion, and chopped chilies so they are adjacent to each other at the bottom of the bowl. You want them close together, but in one layer—not piled on top of each other—so you can evenly distribute hot sizzling oil over the top.
Heat the neutral oil until it is shimmering and almost smoking. Carefully drizzle it over the arranged aromatics in the heatproof bowl. It will bubble and sizzle.
Stir to evenly distribute the heat and release the fragrance of the aromatics.
Next, add the sugar, rice vinegar, light soy sauce, oyster sauce, and sesame oil. Mix well.
Time to poach the shrimp. Bring a small pot of water to boil, and cook the shrimp for a minute or so (adjust cooking time as needed if using smaller or larger shrimp). They’re done once the shrimp has just turned completely pink.
Transfer the shrimp to a bowl of ice water to stop the cooking process. Drain and shake off any excess water.
You can also pat them dry with a clean kitchen towel. If desired, you can also dice the shrimp into smaller chunks.
Add the shrimp, cucumber, red onion, and cilantro to your sauce mixture.
Mix well and salt to taste.
Serve immediately.
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Recipe
Asian Shrimp Salad
Ingredients
- 2-4 cloves garlic (minced)
- 2 scallions (finely chopped)
- 1-3 Thai chilies (finely chopped, to taste)
- 3 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
- 1-1½ teaspoons sugar
- 1 tablespoon rice vinegar (or lemon juice to taste)
- 2 tablespoons light soy sauce
- 2 teaspoons oyster sauce (or vegetarian oyster sauce)
- 1 teaspoon sesame oil
- 10 ounces peeled and deveined shrimp (21/25 size)
- ½ pound cucumber (cut into bite-size pieces)
- ⅓ cup red onion (thinly sliced)
- 0.25 cup cilantro (chopped)
- Salt (to taste)
Instructions
- In a large heatproof bowl, arrange the minced garlic, chopped scallion, and chopped chilies so they are adjacent to each other at the bottom of the bowl. You want them close together, but in one layer—not piled on top of each other—so you can evenly distribute hot sizzling oil over the top.
- Heat the neutral oil until it is shimmering and almost smoking. Carefully drizzle it over the arranged aromatics in the heatproof bowl. It will bubble and sizzle. Stir to evenly distribute the heat and release the fragrance of the aromatics.
- Next, add the sugar, rice vinegar, light soy sauce, oyster sauce, and sesame oil. Mix well.
- Time to poach the shrimp. Bring a small pot of water to boil, and cook the shrimp for a minute or so (adjust cooking time as needed if using smaller or larger shrimp). They’re done once the shrimp has just turned completely pink. Transfer the shrimp to a bowl of ice water to stop the cooking process. Drain and shake off any excess water. You can also pat them dry with a clean kitchen towel. If desired, you can also dice the shrimp into smaller chunks.
- Add the shrimp, cucumber, red onion, and cilantro to your sauce mixture. Mix well, salt to taste, and serve immediately.
