Shrimp Salad with Sesame-Ginger Dressing Recipe
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.
- 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
