Introduction

This vibrant shrimp salad features a zesty sesame-ginger dressing that perfectly complements tender shrimp and crisp cucumbers. It’s a refreshing, flavorful dish that’s quick to prepare and ideal for a light lunch or elegant appetizer.

Shrimp Salad with Sesame-Ginger Dressing Recipe - Recipe Image

Ingredients

2 tablespoons toasted white sesame seeds
2 tablespoons finely chopped ginger (from about 3-inch piece)
1 tablespoon finely chopped shallot (from about 1 small shallot)
1 to 2 serrano or other similarly spicy chile (green or red), halved, seeded and finely chopped
3 tablespoons lemon juice or white wine vinegar
1 1/4 pounds cooked cleaned shrimp (thawed if necessary), patted dry
6 tablespoons olive oil, plus more for serving
2 teaspoons toasted sesame oil
2 cups thinly sliced cucumber (from 2 to 3 Persian cucumbers)
Salt and pepper
4 large handfuls arugula (4 to 5 ounces)
Flaky sea salt, for serving

Instructions

Step 1: In a large bowl, combine the toasted sesame seeds, chopped ginger, shallot, chile, and lemon juice or vinegar. Mix together with a fork and let the mixture sit for 5 minutes to meld the flavors.
Step 2: Add the cooked shrimp, olive oil, sesame oil, and sliced cucumber to the bowl. Season with salt and pepper, then toss thoroughly to coat everything evenly with the dressing.
Step 3: To serve, arrange a bed of arugula on each of four plates. Spoon the dressed shrimp and cucumber mixture over the greens, including any remaining dressing in the bowl. Drizzle with additional olive oil and sprinkle with flaky sea salt for a finishing touch.

Tips & Variations

For milder heat, reduce the amount of chile or substitute with a sweeter pepper. Adding fresh herbs like cilantro or mint can add an extra layer of freshness.
You can swap Persian cucumbers for regular cucumbers, just peel and seed them to avoid extra moisture.
Using freshly toasted sesame seeds enhances the nutty flavor, so toast them lightly in a dry pan before using if needed.

Storage

Store any leftover shrimp salad in an airtight container in the refrigerator for up to 1 day. Because the cucumbers release moisture, it’s best to consume the salad promptly for the freshest texture. Reheat is not recommended; instead, enjoy the salad chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw shrimp for this salad?

It’s best to use cooked shrimp for this recipe to save time and ensure food safety. If you have raw shrimp, simply cook them by boiling or sautéing until opaque before using.

What can I substitute if I don’t have sesame oil?

If you don’t have toasted sesame oil, you can use a mild olive oil or omit it altogether. The salad will still be flavorful thanks to the sesame seeds and ginger, but the sesame oil adds a distinct nutty aroma that enhances the dish.

Shrimp Salad with Sesame-Ginger Dressing Recipe

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5 from 137 reviews

A refreshing and vibrant shrimp salad featuring a zesty sesame-ginger dressing, crisp cucumbers, and peppery arugula. This light and healthy dish combines tender cooked shrimp with toasted sesame seeds, fresh ginger, shallot, and a touch of heat from serrano chile, all tossed in an olive and sesame oil vinaigrette. Perfect for a quick lunch or a light dinner.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Dressing and Flavorings

2 tablespoons toasted white sesame seeds
2 tablespoons finely chopped ginger (from about 3-inch piece)
1 tablespoon finely chopped shallot (from about 1 small shallot)
1 to 2 serrano or other similarly spicy chile (green or red), halved, seeded and finely chopped
3 tablespoons lemon juice or white wine vinegar
6 tablespoons olive oil, plus more for serving
2 teaspoons toasted sesame oil
Salt and pepper, to taste

Main Ingredients

1 1/4 pounds cooked cleaned shrimp (thawed if necessary), patted dry
2 cups thinly sliced cucumber (from 2 to 3 Persian cucumbers)
4 large handfuls arugula (4 to 5 ounces)
Flaky sea salt, for serving

Instructions

Prepare the Dressing: In a large bowl, combine toasted sesame seeds, finely chopped ginger, shallot, serrano chile, and lemon juice or white wine vinegar. Mix together gently with a fork and let the mixture sit for about 5 minutes to develop the flavors.
Toss the Salad: Add the cooked shrimp, olive oil, toasted sesame oil, and sliced cucumber to the bowl with the dressing. Season with salt and pepper to taste, then toss everything well so the shrimp and cucumbers are evenly coated with the vinaigrette.
Assemble and Serve: On four plates, arrange a bed of arugula. Spoon the dressed shrimp and cucumber mixture over the greens, ensuring to include any remaining vinaigrette from the bowl. Drizzle extra olive oil over each salad and finish with a sprinkle of flaky sea salt for added texture and flavor.

Notes

For a milder salad, reduce or omit the serrano chile.
Use peeled and deveined shrimp for best results and easier eating.
Persian cucumbers work well as they are thin-skinned and less watery, but you can substitute with English cucumbers.
To toast sesame seeds, lightly heat them in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes.
Serve immediately for the freshest flavor, as the arugula can wilt if dressed too far in advance.

Keywords: shrimp salad, sesame-ginger dressing, cucumber salad, quick salad, healthy seafood salad, light dinner, no-cook salad, arugula salad