Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Cuisine: Asian-Inspired
Course: Main Course, Salad
Difficulty: Easy
Servings: 4
Calories: Approximately 285 per serving

Ingredients

For the Salad

1 pound (450 g) large shrimp, peeled and deveined
2 large English cucumbers, thinly sliced
1 cup shredded carrots
½ small red onion, thinly sliced
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onions
1 teaspoon sesame seeds

For the Marinade

1 tablespoon olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon chili flakes

For the Spicy Dressing

2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon honey
2 teaspoons sriracha sauce
1 teaspoon chili garlic sauce
2 cloves garlic, minced
1 teaspoon grated fresh ginger

Kitchen Equipment

Large mixing bowl
Small mixing bowl
Skillet or grill pan
Cutting board
Sharp knife
Measuring spoons
Tongs

Instructions

Step 1: Prepare the Shrimp

Pat the shrimp dry using paper towels.

In a bowl, combine olive oil, paprika, garlic powder, onion powder, chili flakes, salt, and black pepper.

Add the shrimp and toss until evenly coated.

Allow the shrimp to marinate for 10 minutes.

Step 2: Cook the Shrimp

Heat a skillet over medium-high heat.

Cook the shrimp for 2 minutes per side, or until they turn pink and opaque.

Avoid overcooking, as shrimp become rubbery if left on the heat too long.

Transfer the cooked shrimp to a plate and allow them to cool slightly.

Step 3: Prepare the Vegetables

Slice the cucumbers into thin rounds.

Thinly slice the red onion.

Shred the carrots if using whole carrots.

Place all vegetables into a large mixing bowl.

Add chopped cilantro and green onions.

Step 4: Make the Dressing

Whisk together:

Lime juice
Soy sauce
Rice vinegar
Sesame oil
Honey
Sriracha
Chili garlic sauce
Garlic
Ginger

Mix until smooth.

Taste and adjust the spice level by adding more sriracha if desired.

Step 5: Assemble the Salad

Add the cooked shrimp to the vegetables.

Pour the dressing over everything.

Toss gently until all ingredients are evenly coated.

Sprinkle sesame seeds over the top.

Step 6: Chill

For the best flavor, refrigerate the salad for 10–15 minutes before serving.

Serve cold or slightly chilled.

Tips for Success

Use fresh shrimp for the best flavor and texture.
English cucumbers work best because they have fewer seeds and thinner skin.
Pat the shrimp dry before seasoning to help the spices stick.
Chill the salad before serving to allow the flavors to blend.
Add avocado just before serving for extra creaminess.

Recipe Variations

Creamy Spicy Shrimp Salad

Mix two tablespoons of Greek yogurt into the dressing for a creamy texture.

Low-Carb Version

Replace the honey with a keto-friendly sweetener and serve over lettuce.

Mango Shrimp Salad

Add diced fresh mango for a sweet and spicy combination.

Extra Crunch

Add chopped peanuts or roasted cashews before serving.

Seafood Mix

Combine shrimp with cooked crab meat or scallops for a deluxe seafood salad.

Serving Suggestions

This salad pairs wonderfully with:

Jasmine rice
Brown rice
Cauliflower rice
Garlic bread
Lettuce wraps
Grilled corn
Steamed edamame
Rice noodles

It also makes an excellent filling for tacos or wraps.

Storage Instructions

Refrigerator

Store leftovers in an airtight container for up to 2 days.

Freezing

Freezing is not recommended because cucumbers lose their crisp texture after thawing.

Meal Prep

Prepare the vegetables and dressing separately. Cook the shrimp ahead of time and combine everything just before serving for the freshest texture.

Nutrition Information (Per Serving)

Calories: 285 kcal
Protein: 28 g
Carbohydrates: 12 g
Fat: 14 g
Saturated Fat: 2.5 g
Cholesterol: 190 mg
Sodium: 720 mg
Fiber: 2 g
Sugar: 7 g
Calcium: 75 mg
Iron: 2 mg
Potassium: 480 mg

Nutrition values are approximate and may vary depending on the ingredients and brands used.

Spicy Shrimp Cucumber