Name: Thai Cucumber and Shrimp Salad
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Cuisine: Thai
Ingredients: 8 raw jumbo shrimp (peeled, deveined, and cut in half lengthwise); 1 cup cucumber (chopped bite size); 2 shallots (finely sliced); 1 small tomato (chopped bite size); 2 leaves lettuce (shredded by hand (optional)); 1 teaspoon sesame seeds; 2 Thai chili; 2 tablespoons fish sauce; 2 tablespoons fresh lemon juice; 1 teaspoon honey

Thai Cucumber and Shrimp Salad

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A traditional Thai cucumber and shrimp salad.

Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Yield: 2 sides 1x
Category: Salads
Method: Boiling
Cuisine: Thai

Ingredients

Scale

8 raw jumbo shrimp (peeled, deveined, and cut in half lengthwise)
1 cup cucumber (chopped bite size)
2 shallots (finely sliced)
1 small tomato (chopped bite size)
2 leaves lettuce (shredded by hand (optional))
1 teaspoon sesame seeds

For the dressing:

2 Thai chili
2 tablespoons fish sauce
2 tablespoons fresh lemon juice
1 teaspoon honey

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Instructions

Bring a small pot of water to boil and cook the shrimp for 3 minutes.
Drain and pat the shrimp dry with paper towel. Refrigerate to cool.
Make the dressing by mixing all the ingredients in a small bowl.
Put all the ingredients for the salad in a bowl, including the shrimp and pour the dressing over.
Toss well and serve cold.

Notes

This salad is best eaten fresh. For storing, refrigerate in an airtight container. It will will keep for 2 days.

Find it online: https://pickledplum.com/thai-cucumber-salad-recipe/