Introduction

This refreshing Shrimp Salad with Sesame-Ginger Dressing combines tender shrimp, crisp cucumber, and a zesty dressing infused with ginger, sesame, and a touch of heat from serrano chile. It’s a light yet flavorful dish perfect for a quick lunch or elegant dinner.

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 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

Step 1: In a large bowl, combine the toasted sesame seeds, chopped ginger, shallot, serrano chile, and lemon juice. Mix well with a fork and let the mixture sit for 5 minutes to meld the flavors.
Step 2: Add the cooked shrimp, olive oil, toasted sesame oil, and sliced cucumber to the bowl. Season with salt and pepper. Toss everything gently to coat the shrimp and cucumber evenly with the dressing.
Step 3: To serve, arrange the arugula evenly on four plates. Spoon the dressed shrimp and cucumber mixture on top, including the vinaigrette left in the bowl. Drizzle each salad with a little extra olive oil and finish with a sprinkle of flaky sea salt.

Tips & Variations

For extra crunch, add chopped toasted peanuts or sliced almonds on top before serving.
If serrano chiles are too spicy, substitute with milder jalapeños or omit entirely.
Use fresh shrimp if available and cook briefly by steaming or boiling before combining with the dressing.
Try swapping arugula for baby spinach or mixed salad greens for a different flavor profile.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Because of the fresh dressing and tender shrimp, it’s best enjoyed within this time for optimal texture and flavor. When reheating, serve cold or at room temperature rather than warming to preserve the freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried ginger instead of fresh?

Fresh ginger provides the best flavor and aroma for this dressing, but if unavailable, you can use about 1/2 teaspoon of ground ginger as a substitute. Keep in mind the taste will be less vibrant.

What type of shrimp works best for this salad?

Pre-cooked, cleaned shrimp is convenient and works perfectly. If using raw shrimp, cook them by boiling or steaming until just opaque, then cool before mixing into the salad.

Shrimp Salad with Sesame-Ginger Dressing Recipe

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★★★★★

5 from 72 reviews

A refreshing and vibrant shrimp salad featuring a zesty sesame-ginger dressing, crisp cucumbers, and peppery arugula. Perfect for a light lunch or appetizer, this dish combines delicate cooked shrimp with tangy lemon juice, toasted sesame seeds, and a hint of spice from serrano chiles.

Author: Marco
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 Salad 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, to taste
4 large handfuls arugula (4 to 5 ounces)
Flaky sea salt, for serving

Instructions

Prepare the Dressing: In a large bowl, combine the toasted sesame seeds, finely chopped ginger, shallot, serrano chile, and lemon juice or white wine vinegar. Mix together with a fork and allow the mixture to sit for 5 minutes to let the flavors meld and the aromatics soften.
Add the Shrimp and Vegetables: To the bowl with the dressing, add the cooked shrimp along with the olive oil, toasted sesame oil, and thinly sliced cucumbers. Season the mixture generously with salt and freshly ground black pepper. Toss everything thoroughly to coat the shrimp and cucumber evenly with the flavorful dressing.
Assemble and Serve: Divide the arugula evenly among 4 plates, creating a fresh, peppery bed. Spoon the dressed shrimp and cucumber mixture over the arugula, making sure to include the extra vinaigrette left in the bowl. Drizzle additional olive oil over each salad and finish with a sprinkle of flaky sea salt to enhance the texture and flavor. Serve immediately.

Notes

For a milder salad, reduce or omit the serrano chile.
Use fresh shrimp that is pre-cooked and peeled; avoid raw shrimp as cooking is not part of this recipe.
To add extra crunch, consider adding thinly sliced radishes or toasted almonds.
This salad is best served immediately to keep the arugula crisp and the shrimp fresh.
Store leftovers separately to prevent the arugula from wilting.

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