Asian Shrimp Salad

There’s something about this Asian Shrimp Salad that just feels like summer to me – not always the blazing heat of it, but the kind of summer that lingers in late afternoons, cool shade, bare feet on a tile floor. The shrimp are warm and salty, the dressing bright and a little sweet, and the salad itself so crisp you can almost hear it before you take a bite. It’s one of those dishes that doesn’t ask for too much, but gives back such a satisfying little moment – full of color, texture, and just enough zing to make your eyes open wide for a second. You know?

Why You’ll Crave It

• That dressing – tangy lime, nutty sesame oil, and a whisper of honey – pulls everything together so easily
• It’s fast – start to finish in barely 15 minutes, even if you’re moving slowly
• Has the kind of fresh-crunchy texture that makes you pause between bites (in a good way)
• Feels light, almost delicate… but still satisfying enough for dinner if you’re not too hungry
• Great for using up random cucumbers and herbs hanging out in your fridge drawer

The first time I made this, it was by accident – truly – just me trying to use leftover shrimp and some wilting cilantro, but somehow it became a bit of a thing in our house.

What You’ll Need

• Shrimp: 300g raw, peeled and deveined – medium size is best, nothing too tiny
• Mixed salad greens: 150g – baby spinach, arugula, even romaine will do in a pinch
• Red bell pepper: 1, thinly sliced – the sweetness really balances the dressing
• Cucumber: 1 small, julienned – Persian or English, doesn’t water down the salad as much
• Green onions: 2 stalks, thinly sliced on the diagonal if you’re feeling fancy
• Fresh cilantro: a very generous handful, roughly chopped
• Sesame oil: 2 tablespoons – toasted sesame oil really deepens the flavor
• Soy sauce: 1 tablespoon – low-sodium is usually fine, or tamari if gluten-free is the goal
• Lime juice: 1 tablespoon – fresh is best, bottled just doesn’t give the same spark
• Honey: 1 teaspoon – enough to balance without tipping into sweetness
• Sesame seeds: a sprinkle for garnish – white or black, both work nicely

Easy How-To

Prep the shrimp

If yours are frozen, give them a quick bath in cold water to thaw. Peel ’em, remove tails if needed, and pat dry – this helps them sear and not just steam in the pan.

Cook them quick

Heat a drizzle of neutral oil in a skillet, medium heat. Shrimp go in – don’t overcrowd them – and let them pink up, about 2-3 minutes per side. They should curl up slightly and feel firm but not rubbery.

Make the dressing

In a small bowl or jar (I always use a little mason jar and shake it), whisk together soy sauce, sesame oil, lime juice, and honey. Give it a taste – adjust if something feels too sharp or flat.

Chop your veggies

Slice up the red pepper and cucumber into delicate strips – no big chunks here – and get your greens and herbs ready in a big mixing bowl.

Toss it all together

Once the shrimp have cooled slightly, add them into the bowl with the veggies. Pour over the dressing and gently toss – hands work best here, honestly, so you don’t bruise the greens too much.

Finish and serve

Divide into bowls or one big platter if sharing. Sprinkle with sesame seeds and maybe a bit more cilantro if you’ve got it. Serve right away before the greens get tired.

Good to Know

• Make sure the shrimp are dry before cooking – otherwise, they just sort of steam in a sad way
• This tastes even better if the veggies have been chilling in the fridge for a bit
• If the dressing sits in the fridge, it may separate – just re-whisk or shake and it’ll come back together

Serving Ideas

• Serve alongside cold soba noodles tossed in a little sesame oil and scallions for a heartier meal
• Wrap it up in rice paper for fresh spring rolls – great picnic idea
• Add a hard-boiled egg or some sliced avocado for extra richness

Top Tricks

• Cooking shrimp with just a pinch of salt and a dash of lime juice makes them extra flavorful from the start – almost little bursts of savory
• Layer components instead of mixing all at once if you’re serving later – keeps things crisp and clean-looking

Frequently Asked Questions

Can I use frozen shrimp for this salad?

Yes, no problem at all. Just make sure they’re fully thawed and patted dry before cooking so they don’t get mushy.

What other vegetables can I add to this salad?

Snap peas, thinly sliced radishes, shredded napa cabbage… anything crunchy works. Even mango if you want a little sweetness in there.

How can I make this salad vegetarian?

Swap out shrimp for grilled tofu or crispy chickpeas. The dressing still works beautifully with plant-based proteins.

Can I prepare this ahead of time?

You can prep components ahead, yes – chop veggies, cook the shrimp, make the dressing. But dress it all just before serving so the greens stay fresh.

What’s the best way to store leftovers?

If possible, store undressed leftovers in an airtight container in the fridge, and keep dressing separate. It’ll hold up for about a day or so.