Sweet, Tart, and Spicy Shrimp and Cucumber Salad

Name: Sweet, Tart, and Spicy Shrimp and Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup fresh lime juice; 3 tablespoons golden brown sugar; 2 tablespoons fish sauce (such as nam pla or nuoc nam); 2 tablespoons vegetable oil; 1 tablespoon finely grated lime peel; 1 teaspoon hot chili paste (such as sambal oelek); 1 teaspoon grated peeled fresh ginger; 2 lbs Persian cucumbers (about 8) or 2 lbs japanese cucumbers (about 8); 1 ½ teaspoons salt; 1 tablespoon vegetable oil; ¾ cup lightly dry roasted salted peanut; 1 lb cooked deveined peeled medium shrimp; 4 cups thinly sliced napa cabbage; 1 large red bell pepper, cut into matchstick-size strips; 3 green onions, cut into matchstick-size strips; ½ cup fresh cilantro leaves; ½ cup torn fresh Thai basil or ½ cup regular basil leaves; 2 teaspoons black sesame seeds, toasted

Servings: persons

¼ cup fresh lime juice
3 tablespoons golden brown sugar
2 tablespoons fish sauce (such as nam pla or nuoc nam)
2 tablespoons vegetable oil
1 tablespoon finely grated lime peel
1 teaspoon hot chili paste (such as sambal oelek)
1 teaspoon grated peeled fresh ginger
2 lbs Persian cucumbers (about 8) or 2 lbs japanese cucumbers (about 8)
1 ½ teaspoons salt
1 tablespoon vegetable oil
¾ cup lightly dry roasted salted peanut
1 lb cooked deveined peeled medium shrimp
4 cups thinly sliced napa cabbage
1 large red bell pepper, cut into matchstick-size strips
3 green onions, cut into matchstick-size strips
½ cup fresh cilantro leaves
½ cup torn fresh Thai basil or ½ cup regular basil leaves
2 teaspoons black sesame seeds, toasted

1
For dressing: Whisk all dressing ingredients to blend in small bowl; let dressing stand while preparing salad.
2
For salad: Peel half of cucumbers; cut in half lengthwise and scoop out seeds with small spoon.
3
Cut into 1/4-inch cubes (about 2 cups) and place in large strainer set over bowl.
4
Cut off ends from remaining cucumbers and cut in half lengthwise.
5
Scoop out seeds.
6
Cut halves crosswise into 1/4-inch-thick slices (about 2 1/2 to 3 cups); add to strainer.
7
Sprinkle with 1 1/2 teaspoons salt; let drain 30 minutes.
8
Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.
9
Add peanuts; saute until golden.
10
Using slotted spoon, transfer peanuts to paper towel to drain.
11
Combine shrimp, cabbage, bell pepper, green onions, cilantro, and basil in large bowl.
12
Pat cucumber pieces dry and add to salad.
13
Toss with dressing; sprinkle with peanuts and black sesame seeds.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ¼ cup fresh lime juice, 3 tablespoons golden brown sugar, 2 tablespoons fish sauce (such as nam pla or nuoc nam), 2 tablespoons vegetable oil, and more.

Yes, Sweet, Tart, and Spicy Shrimp and Cucumber Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!