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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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/shrimp-salad-with-sesame-ginger-dressing-recipe/