Description
A vibrant and refreshing shrimp salad tossed in a zesty sesame-ginger dressing featuring toasted sesame seeds, fresh ginger, and a touch of spicy serrano chile. Paired with crisp cucumber and peppery arugula, this light and flavorful dish is perfect for a healthy lunch or elegant appetizer.
Ingredients
Scale
Sesame-Ginger Dressing
- 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
- 6 tablespoons olive oil, plus more for serving
- 2 teaspoons toasted sesame oil
- Salt and pepper, to taste
Main Ingredients
- 1 1/4 pounds cooked cleaned shrimp (thawed if necessary), patted dry
- 2 cups thinly sliced cucumber (from 2 to 3 Persian cucumbers)
- 4 large handfuls arugula (4 to 5 ounces)
- Flaky sea salt, for serving
Instructions
- Prepare Dressing: In a large bowl, combine toasted sesame seeds, finely chopped ginger, shallot, serrano chile, and lemon juice or white wine vinegar. Mix together thoroughly with a fork and let the mixture sit for 5 minutes to allow the flavors to meld.
- Toss Shrimp and Cucumber: Add the cleaned, cooked shrimp to the bowl along with the olive oil, toasted sesame oil, and thinly sliced cucumber. Season with salt and pepper to taste. Toss the ingredients well to evenly coat the shrimp and cucumber in the dressing.
- Assemble Salad: Arrange a bed of arugula on each of 4 plates. Spoon the dressed shrimp and cucumber mixture over the arugula. Drizzle additional olive oil over the top and sprinkle with flaky sea salt for an extra burst of flavor. Serve immediately.
Notes
- You can substitute white wine vinegar with lemon juice or vice versa based on preference.
- Adjust the amount of serrano chile to control the spice level of the salad.
- Use Persian cucumbers for a mild, crunchy texture. English cucumbers can be used as an alternative.
- This salad is best served fresh and not refrigerated for long periods to maintain crispness.
- For a nuttier flavor, lightly toast the sesame seeds yourself before use if not already toasted.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
Keywords: Shrimp salad, sesame ginger dressing, healthy seafood salad, cucumber salad, arugula salad, quick lunch, no cook salad
