Cucumber Shrimp Salad with Lemon Chia Dressing

Cucumber Shrimp Salad

Wide cucumber ribbons curl around whole chilled shrimp, with thin red pepper and carrot strips tucked between them. A light lemon-sesame dressing carries chia seeds across the salad, while dill and lemon slices finish the bowl.

The key to keeping the ribbons distinct is to salt and dry them briefly, then fold them with cooled shrimp and dressing just before serving. Shrimp size affects simmering time, so check for doneness rather than relying on the clock alone.

Prep time: 20 minutes | Cook time: 3–4 minutes | Total time: About 35 minutes, including draining and cooling

Serves: 4 as a light main or 6 as a side

Ingredients for Cucumber Shrimp Salad

• 1 lb raw medium or large shrimp, peeled and deveined (450g)
• Kosher salt, for the cooking water, plus 1/2 teaspoon for the cucumber
• 1 large English cucumber, about 12 oz (340g)
• 1/2 medium red bell pepper, thinly sliced (75g)
• 1 small carrot, shaved or cut into thin strips (60g)
• 2 tablespoons rice vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon honey
• 1 teaspoon toasted sesame oil
• 1 tablespoon chia seeds
• 1/8 teaspoon black pepper, or to taste
• 2 tablespoons chopped fresh dill, plus small fronds for garnish
• 1 lemon, cut into thin slices, for serving

How to Make Cucumber Shrimp Salad

1. Drain the cucumber: Use a vegetable peeler to shave the cucumber lengthwise into long, wide ribbons, stopping at the seedy center. Toss with 1/2 teaspoon kosher salt and drain in a colander for about 10 minutes. Gently pat dry with paper towels or a clean kitchen towel; do not squeeze the ribbons.
2. Simmer and cool the shrimp: Bring enough lightly salted water to cover the shrimp to a boil in a medium saucepan. Reduce to a gentle simmer, add the shrimp in a loose layer, and cook uncovered, stirring once gently. Work in batches if needed. Start checking at 2 minutes; depending on size, they should take about 2–4 minutes. Drain when they are pink, opaque throughout, firm, and gently curled. Cool promptly under cold running water or in an ice bath, then drain and pat dry.
3. Make the dressing: Whisk the rice vinegar, lemon juice, soy sauce, honey, sesame oil, chia seeds, and black pepper in a small bowl. Let stand for about 5 minutes, then whisk again to disperse the seeds. The dressing should still be pourable.
4. Prepare the vegetables: Thinly slice the red pepper and shave or cut the carrot into narrow strips. Chop the dill, reserving a few small fronds.
5. Assemble: Add the dried cucumber ribbons, cooled shrimp, pepper, carrot, and chopped dill to a large bowl. Pour in enough dressing to coat lightly and fold gently, keeping the ribbons loose and the shrimp whole. Transfer to a shallow serving bowl and finish with dill fronds and lemon slices. Serve chilled or cool.

How to Keep the Cucumber Ribbons from Getting Watery

Brief salting draws moisture from the cucumber; patting the ribbons dry keeps that liquid from diluting the dressing. English cucumber has a smaller seed cavity, but a regular cucumber also works if you leave behind its watery center. Dress the salad close to serving, since the ribbons will release more liquid as they sit.

Make-Ahead and Storage

Cook and chill the shrimp, prepare the dressing, and cut the vegetables ahead if needed, but refrigerate them separately. If using fully cooked shrimp, thaw and chill them, then skip the simmering step.

Refrigerate leftovers promptly in an airtight container and plan to eat them within about 1 day. Drain any liquid that collects before serving again. Serve cold or cool; reheating and freezing are not recommended for this cucumber-ribbon salad.

Serving

Serve in a shallow bowl with the shrimp and ribbons visible on top. Offer extra lemon at the table.

Nutrition

Approximate nutrition per serving, based on 4 servings: 165 calories, 27g protein, 4g fat, and 12g carbohydrates. Approximate nutrition per 100g: 65 calories, 10g protein, 2g fat, and 5g carbohydrates. Values may vary with ingredient brands, shrimp size, and the amount of dressing used.