Asian Shrimp Salad

5 from 10 votes

The crunch of cucumber, chili, and perfectly cooked shrimp make this Asian shrimp salad a refreshing dish that requires little cooking!

Prep Time15

Cook Time10

Total Time25

Course: Seafood

Cuisine: Chinese

Servings:

Calories: 186kcal

Author: Judy

Ingredients

2-4 cloves garlic (minced)
2 scallions (finely chopped)
1-3 Thai chilies (finely chopped, to taste)
3 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
1-1½ teaspoons sugar
1 tablespoon rice vinegar (or lemon juice to taste)
2 tablespoons light soy sauce
2 teaspoons oyster sauce (or vegetarian oyster sauce)
1 teaspoon sesame oil
10 ounces peeled and deveined shrimp (21/25 size)
½ pound cucumber (cut into bite-size pieces)
⅓ cup red onion (thinly sliced)
0.25 cup cilantro (chopped)
Salt (to taste)

US Customary - Metric

Instructions

In a large heatproof bowl, arrange the minced garlic, chopped scallion, and chopped chilies so they are adjacent to each other at the bottom of the bowl. You want them close together, but in one layer—not piled on top of each other—so you can evenly distribute hot sizzling oil over the top.
Heat the neutral oil until it is shimmering and almost smoking. Carefully drizzle it over the arranged aromatics in the heatproof bowl. It will bubble and sizzle. Stir to evenly distribute the heat and release the fragrance of the aromatics.
Next, add the sugar, rice vinegar, light soy sauce, oyster sauce, and sesame oil. Mix well.
Time to poach the shrimp. Bring a small pot of water to boil, and cook the shrimp for a minute or so (adjust cooking time as needed if using smaller or larger shrimp). They’re done once the shrimp has just turned completely pink. Transfer the shrimp to a bowl of ice water to stop the cooking process. Drain and shake off any excess water. You can also pat them dry with a clean kitchen towel. If desired, you can also dice the shrimp into smaller chunks.
Add the shrimp, cucumber, red onion, and cilantro to your sauce mixture. Mix well, salt to taste, and serve immediately.

Nutrition

Asian Shrimp Salad by The Woks of Life. 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