Ingredients for Cucumber Shrimp Salad
- 1 pound shrimp
- 2 large cucumbers, thinly sliced (about 2 cups)
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon wasabi paste
- 1/4 cup chopped peanuts
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped green onions
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cucumber Shrimp Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cucumber Shrimp Salad
- Rinse 1 pound of shrimp and pat completely dry with paper towels.
- Thinly slice 2 large cucumbers (about 2 cups sliced).
- In a medium bowl, whisk together 1/4 cup rice vinegar, 2 tablespoons sugar, 1 tablespoon soy sauce, and 1 teaspoon wasabi paste until sugar dissolves.
- Add the sliced cucumbers and shrimp to the dressing. Gently toss to combine.
- Refrigerate for at least 20 minutes to allow flavors to meld (but don't marinate shrimp longer than 30 minutes to maintain optimal texture).
- Garnish with 1/4 cup chopped peanuts, 2 tablespoons chopped fresh parsley, and/or 2 tablespoons chopped green onions just before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
23g
Fat
3g
Carbs
3g
