Shrimp Salad with Sesame-Ginger Dressing Recipe

Introduction

This Shrimp Salad with Sesame-Ginger Dressing is a bright and flavorful dish perfect for a light lunch or elegant appetizer. The combination of tender shrimp, crisp cucumber, and a zesty sesame-ginger dressing provides a refreshing and satisfying bite every time.

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

1. Step 1: In a large bowl, combine the toasted sesame seeds, chopped ginger, shallot, chile(s), and lemon juice. Mix together with a fork and let sit for 5 minutes to allow the flavors to meld.
2. Step 2: Add the cooked shrimp, olive oil, sesame oil, and sliced cucumber to the bowl. Season with salt and pepper, then toss everything well to coat the shrimp and cucumber with the dressing.
3. Step 3: To serve, arrange a bed of arugula on each of four plates. Spoon the dressed shrimp and cucumber mixture on top, including any extra dressing left in the bowl.
4. Step 4: Drizzle additional olive oil over the salad and finish with a sprinkle of flaky sea salt for added texture and flavor.

Tips & Variations

• For a milder salad, reduce or omit the chili peppers, or substitute with a milder variety.
• Use fresh-cooked shrimp if preferred, just be sure to cool and dry them before mixing.
• Try adding thinly sliced radishes or avocado for extra crunch and creaminess.
• Swap arugula with baby spinach or mixed greens to vary the base.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The cucumbers may release water, so it’s best to keep the dressing separate if storing in advance. Re-toss gently before serving. For best flavor, serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this shrimp salad ahead of time?

Yes, but it’s best to prepare the dressing and chop ingredients separately, then combine just before serving to keep the cucumbers crisp.

What can I use if I don’t have serrano chiles?

You can substitute with jalapeño or another mildly spicy green chile. Adjust the amount based on your preferred heat level.

Shrimp Salad with Sesame-Ginger Dressing Recipe

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★★★★★

4.8 from 58 reviews

A refreshing and vibrant shrimp salad featuring a flavorful sesame-ginger dressing, crisp cucumber, and peppery arugula. This quick and easy dish combines tender cooked shrimp with a zesty dressing made from toasted sesame seeds, ginger, shallots, and a hint of spicy chile, making it perfect for a light lunch or elegant appetizer.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian-Inspired
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Dressing and Salad:

• 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 chiles (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, to taste
• 4 large handfuls arugula (4 to 5 ounces)
• Flaky sea salt, for serving

Instructions

1. Prepare the Dressing Base: In a large bowl, combine the toasted white sesame seeds, finely chopped ginger, finely chopped shallot, chopped serrano chile(s), and lemon juice or white wine vinegar. Mix thoroughly with a fork and let the mixture sit for 5 minutes to allow the flavors to meld.
2. Add the Shrimp and Vegetables: Add the cooked shrimp, olive oil, toasted sesame oil, and thinly sliced cucumber to the bowl with the dressing base. Season generously with salt and pepper. Toss everything well to evenly coat the shrimp and cucumber with the dressing.
3. Assemble and Serve: Arrange a bed of arugula on each of four plates. Top the arugula with the dressed shrimp and cucumber mixture, including any remaining vinaigrette from the bowl. Drizzle with additional olive oil and finish with a sprinkle of flaky sea salt for a delicate crunch and added flavor.

Notes

• Use cooked, cleaned shrimp for convenience; shrimp can be fresh or thawed from frozen.
• Adjust the amount of serrano chile according to your spice preference.
• To toast sesame seeds, dry toast them in a pan over medium heat until golden and fragrant, about 2-3 minutes.
• This salad is best served immediately but can be chilled for up to an hour before serving.
• For a less spicy version, omit the chiles or reduce quantity.
• Use Persian cucumbers for a crisp and less watery cucumber option.

Keywords: shrimp salad, sesame-ginger dressing, cucumber salad, Asian-inspired salad, no cook shrimp recipe, healthy shrimp salad