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 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

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, chile, and lemon juice. Mix together 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, then toss gently to coat everything evenly in the dressing.

Step 3: Arrange a bed of arugula on four plates. Divide the dressed shrimp and cucumber mixture over the greens, spooning any extra vinaigrette from the bowl on top.

Step 4: Drizzle additional olive oil over the salad and finish with a sprinkle of flaky sea salt before serving.

Tips & Variations

Use lime juice instead of lemon juice for a slightly different tangy flavor.

Substitute the serrano chile with a milder pepper if you prefer less heat.

For added crunch, sprinkle toasted chopped peanuts or cashews on top just before serving.

If cooked shrimp isn’t available, quickly sauté raw shrimp until pink and opaque before using.

Try mixing in thinly sliced radishes or bell peppers for extra color and texture.

Storage

Store any leftover shrimp salad in an airtight container in the refrigerator for up to 2 days. Keep the arugula separate to avoid wilting. When ready to eat, toss the shrimp mixture with fresh greens and add a little extra olive oil if needed. Do not freeze this salad as the cucumber and greens will lose texture.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the shrimp and dressing mixture up to a day in advance and refrigerate it. Add the arugula and toss just before serving to keep the greens fresh and crisp.

What can I use if I don’t have sesame oil?

If you don’t have toasted sesame oil, you can omit it or substitute with a small amount of toasted nuts oil or a mild vegetable oil. The sesame oil adds a distinctive nutty flavor but the salad will still be delicious without it.