Description
As a busy mom, I know how challenging it can be to whip up something delicious yet quick. That’s where my Shrimp and Cucumber Salad comes in! This refreshing dish is not only a breeze to prepare, but it also brings a burst of flavor that will impress your loved ones. Imagine crisp cucumbers mingling with succulent shrimp, all drizzled in a zesty dressing. It’s perfect for those hectic days when you need a light meal or a delightful appetizer. Trust me, this salad will become your go-to recipe for any occasion!
Ingredients
Scale
- 1 pound cooked shrimp, peeled and deveined
- 1 large cucumber, sliced
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon red pepper flakes (adjust to your spice preference)
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shrimp, cucumber, garlic, and cilantro.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes.
- Pour the dressing over the shrimp and cucumber mixture, and toss to coat.
- Season with salt and pepper to taste.
- Serve immediately or chill for later.
Notes
- Adjust the amount of red pepper flakes based on your spice preference.
- This salad can be made ahead of time and chilled for a refreshing dish later.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg