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Thai shrimp and cucumber salad

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


A traditional Thai cucumber and shrimp salad.


  • 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


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


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


  • Serving Size:
  • Calories: 128
  • Sugar: 9 g
  • Sodium: 1510.9 mg
  • Fat: 1.5 g
  • Saturated Fat: 0.2 g
  • Carbohydrates: 13.6 g
  • Fiber: 2.6 g
  • Protein: 16.5 g
  • Cholesterol: 114 mg

Keywords: Appetizer, seafood, side

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