Thai cucumber shrimp salad recipe
Thai cucumber shrimp salad with garlic-ginger poached shrimp, crisp cucumbers, herbs, peanuts, and sweet chili lime dressing. Light and protein-packed.
Servings: 4 servings
Ingredients
Salad:
- 0.6 oz garlic cloves sliced, about 5 medium cloves
- 0.5 oz fresh ginger peeled and sliced, about one 2-inch knob
- 1 lb white shrimp 26–30 count per pound, peeled and deveined
- 4 whole Persian cucumbers
- ¼ tsp coarse sea salt or to taste
- 2 oz shallot about 1 medium shallot
- 1.34 oz cilantro sprigs about 2 packed cups tender leaves and stems
- 0.35 oz mint leaves tightly packed ½ cup
- Large handful roasted salted red-skinned peanuts about 4–5 heaping tbsp
- Lime wedges for serving
Thai sweet chili lime dressing (Makes 1 cup)
- 4 tbsp rice vinegar
- 3 tbsp soy sauce
- 1.5 tbsp fish sauce or more to taste
- 2 tbsp lime juice
- 2 tbsp coconut brown sugar
- 0.35 oz. garlic cloves grated (3 medium)
- 4 tbsp roasted peanut oil
- 1 red fresno chili pepper diced, (or 1 small Thai red chili) seeds removed
Instructions
- Flavor the poaching liquid: In a small soup pot, about 1.8 liters or large enough to hold 7–8 cups water, add the sliced garlic and ginger. Fill the pot about two-thirds full with water. Bring to a boil, then lower the heat to medium-low and simmer for 5 minutes.
- Prepare the shrimp: While the poaching liquid simmers, butterfly the shrimp. Make a shallow cut along the back of each shrimp to open it up slightly, without cutting all the way through.
- Poach the shrimp: Add the shrimp to the pot. Give them a quick stir, cover the pot with a lid, and immediately turn off the heat. Let the shrimp poach for 4 minutes for medium shrimp, 26–30 count per pound. For larger shrimp, poach for 5 minutes and check again. The shrimp should turn pink and feel springy, tender, and snappy, not dry.
- Cool the shrimp: Remove the shrimp from the poaching liquid. Drain well but do not rinse. Transfer the shrimp to a large bowl and let them cool to room temperature. Discard the poaching liquid, garlic, and ginger.
- Make the dressing: In a measuring cup or small bowl, combine the rice vinegar, soy sauce, fish sauce, lime juice, coconut sugar, and grated garlic. Stir until the sugar dissolves.
- Slowly drizzle in the roasted peanut oil while whisking to emulsify the dressing. Remove the seeds from the chili pepper, finely dice it, and stir it into the dressing. Let the dressing sit at room temperature for 5 minutes before using so the flavors can mingle.
- Prepare the cucumbers: Roll-cut the cucumbers into bite-size pieces. To do this, slice the cucumber at a 45-degree angle, roll it a quarter turn, and slice again. Repeat until all the cucumbers are cut. This gives the cucumbers more surface area, so they catch the dressing better. Add them to a large serving bowl and season with a small pinch of salt.
- Prepare the shallot: Remove the outer skin from the shallot. Slice it along the grain into long, thin strips. Soak the shallot in a small bowl of ice-cold water for about 5 minutes to soften the sharp bite. Drain well before adding to the salad.
- Prepare the herbs: Trim away the thicker, tougher ends of the cilantro and use the tender stems and leaves. Chop them into small pieces. For the mint, use the leaves only. Stack or roll the leaves, then slice them into thin ribbons.
- Assemble the salad: Add the shrimp, cucumber, shallot, cilantro, and mint to the serving bowl. Pour in about ½ cup of the dressing and toss well. Let the salad sit for 5 minutes so the flavors can mingle. Taste and add more dressing if needed.
- Finish and serve: Sprinkle the peanuts over the salad right before serving so they stay crunchy. Serve chilled or at room temperature with lime wedges on the side.
Notes
- Dressing amount: This dressing recipe makes about 1 cup. You may not need all of it for the salad. Start with ½ cup, toss, taste, and add more as needed.
- Do not skip the roasted salted peanuts: They add crunch, salt, and richness, and they make the salad taste complete.
- Flavor profile: This salad is fresh, funky, lightly sweet, herby, savory, and so good you’ll keep going back for another bite.
- About the herbs: It may look like a lot of fresh herbs at first, but once tossed with the shrimp, cucumber, and dressing, they soften slightly and the balance is just right.
- Add the peanuts last: Sprinkle them in after tossing the salad with the dressing so they stay crunchy.
- Best serving tip: For the best texture, combine the salad with the dressing right before serving. The cucumbers will release water as they sit.
- Storage, if already mixed with dressing: Scoop out the shrimp, cucumbers, herbs, and shallots and store them in a large airtight container. Leave the extra dressing and cucumber juices pooled at the bottom of the bowl. Save those juices in a separate small jar and pour them back over the salad before serving.
- Make-ahead: The poached shrimp can be stored in the fridge for 3–4 days. The dressing keeps well in the fridge for up to 5 days. Store the peanuts separately and add them right before serving.
- Cilantro storage: Lay the cilantro flat on a lightly damp paper towel and gently roll it into a bundle. Place it in a food storage bag, but do not seal the bag completely. Store it in the vegetable crisper drawer.
Nutrition
Serving: 1serving | Calories: 357kcal | Carbohydrates: 18g | Protein: 22g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 2094mg | Potassium: 465mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1062IU | Vitamin C: 24mg | Calcium: 109mg | Iron: 2mg
