Thai Cucumber and Shrimp Salad (Light, Zesty & Refreshingly Crisp)

This Thai Cucumber and Shrimp Salad is crisp, refreshing, and bursting with bold flavor. Juicy shrimp are lightly seasoned and tossed with crunchy cucumber, fresh cilantro, and a vibrant lime-fish sauce dressing that balances sweet, salty, tangy, and just a touch of heat. It’s light but satisfying thanks to the protein-rich shrimp and hydrating vegetables.

It fits beautifully into an Asian-inspired comfort food rotation alongside Garlic Soy Noodles, Sweet Chili Shrimp, or Vegetarian Fried Rice. Serve it as a bright main dish, a side for grilled meats, or as part of a fresh summer dinner spread.

Why You’ll Love This

• Light but protein-packed

• Crisp, refreshing texture

• Sweet, savory, tangy, and slightly spicy

• Naturally gluten-free

• Ready in under 30 minutes

Recipe Card

Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes Servings: 4

Ingredients

• 1 lb raw shrimp, peeled and deveined (450 g)

• 1 tablespoon olive oil (15 ml)

• 1/2 teaspoon salt (3 g)

• 1/4 teaspoon black pepper

• 2 large cucumbers, thinly sliced (500 g)

• 1/4 cup thinly sliced red onion (40 g)

• 1/4 cup chopped fresh cilantro (15 g)

• 1 tablespoon chopped fresh mint (optional)

Dressing:

• 3 tablespoons fresh lime juice (45 ml)

• 1 1/2 tablespoons fish sauce (22 ml)

• 1 tablespoon honey or sugar (15 ml or 12 g)

• 1 teaspoon rice vinegar (5 ml)

• 1 small garlic clove, minced

• 1/2 teaspoon grated fresh ginger (1 g)

• 1/2 teaspoon red chili flakes or 1 small Thai chili, minced

Nutrition Information

(Per Serving, Approximate)

• Calories: 210

• Protein: 24 g

• Carbohydrates: 9 g

• Fat: 8 g

• Fiber: 1 g

• Sugar: 6 g

Ingredients

• Shrimp

• Olive oil

• Salt and black pepper

• Cucumbers

• Red onion

• Fresh cilantro

• Fresh mint (optional)

• Lime juice

• Fish sauce

• Honey or sugar

• Rice vinegar

• Garlic

• Fresh ginger

• Red chili flakes or Thai chili

Instructions

1. Pat shrimp dry and season with salt and black pepper.

2. Heat olive oil in a skillet over medium-high heat. Cook shrimp for 1–2 minutes per side until pink and opaque. Remove from heat and let cool slightly.

3. In a small bowl, whisk together lime juice, fish sauce, honey (or sugar), rice vinegar, garlic, ginger, and chili.

4. In a large bowl, combine cucumbers, red onion, cilantro, and mint.

5. Add cooked shrimp to the vegetables.

6. Pour dressing over the salad and toss gently to combine.

7. Chill for 10–15 minutes before serving for the best flavor.

Tips & Variations

• Use English cucumbers for fewer seeds and extra crunch

• Add shredded carrots for color and texture

• Sprinkle with chopped peanuts for crunch

• Swap shrimp for grilled chicken if preferred

• Adjust chili level to taste

Make-Ahead & Storage

This salad is best enjoyed within 24 hours. Store in an airtight container in the refrigerator. For meal prep, keep the dressing separate and combine just before serving to maintain crisp texture.

FAQ

Can I use pre-cooked shrimp? Yes. Simply rinse and pat dry before tossing with the salad and dressing.

Is this very spicy? It has mild heat, but you can easily adjust the chili to your preference.

Can I make this dairy-free? Yes — this recipe is naturally dairy-free.

Final Thoughts

Thai Cucumber and Shrimp Salad is bright, balanced, and full of fresh flavor — the kind of recipe that feels light but completely satisfying. It’s perfect for warm evenings, quick lunches, or when you want something refreshing that still delivers protein and bold flavor.

If you love vibrant, savory dishes, pair this with Keto Beef & Broccoli, Lo Mein–Style Noodles, or Bang Bang Shrimp for a cozy Asian-inspired comfort meal.