Shrimp Salad with Sesame-Ginger Dressing Recipe
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.
- 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
