VietnameseMedium · Room Temperature
Bright Shrimp and Cucumber Salad
A refreshing Vietnamese-inspired salad with plump poached shrimp, crisp cucumber ribbons, and a bright lime-ginger dressing fragrant with fresh herbs.
Prep
15 min
Cook
10 min
Total
25 min
Method
Poach the Shrimp
1
Bring a pot of lightly salted water to a gentle simmer. Add the shrimp and cook for 2-3 minutes until they turn pink and curl. Drain immediately and transfer to a bowl of ice water to stop the cooking.
2
Once cool, peel and devein the shrimp. Set aside half for the salad and finely chop the remainder for the dressing.
Build the Dressing
3
Finely mince the garlic and ginger. In a small bowl, combine the minced garlic and ginger with soy sauce, rice vinegar, sesame oil, salt, and white pepper.
4
Squeeze the juice from both limes into the dressing mixture. Whisk gently to combine. Taste and adjust seasoning if needed.
Assemble the Salad
5
Using a vegetable peeler or mandoline, slice the cucumbers into long, thin ribbons. Place the ribbons in a large bowl.
6
7
8
Serve immediately at room temperature or slightly chilled, garnished with extra herb leaves if desired.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -3
Calories
171
per serving
High in protein · 30gLow sugar · 2gLow saturated fat · 0g
Protein
30g
Carbs
12g
Fat
2g
Sat. fat
0g
Fiber
4g
Sugar
2g
Sodium
768mg
Gluten FreeDairy FreeLow FatPescatarianHigh ProteinLow CalorieLow CarbWeight Management
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
3.2
per serving
ECarbonBEU all-round· carbon sets the grade
Water
21m³
Land
31Pt
Runoff
1.0g P
Shrimp drives 94% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
5
Salty
7
Sour
2
Bitter
1
Spicy
Textures
CrispyTenderFresh
Aromas
HerbalCitrusPungent
Kitchen Equipment
Primary Tool
StockpotStockpotStrainerLadleChef KnifeCutting BoardVegetable PeelerMixing BowlWhiskMeasuring SpoonsMeasuring CupsColanderTongs
Counter FootprintMedium
Safety & Storage
Allergen Warning
This dish contains shellfish (shrimp), soy, wheat, sesame, and gluten. Clearly label and communicate these allergens to consumers before serving.
Cooking Temperature
Poach shrimp in gently simmering water (180-200°F) until pink and curled, approximately 2-3 minutes. Use a food thermometer to confirm thorough cooking.
Cross Contamination
Raw shrimp poses cross-contamination risk. Use separate cutting boards, utensils, and containers for raw shrimp. Wash all surfaces with hot soapy water after contact.
Storage
Refrigerate shrimp at or below 40°F. The finished salad contains perishable shrimp and fresh herbs; serve within 2 hours or discard. Do not leave at room temperature for more than 1 hour.
High Risk Population
Shellfish is a high-risk allergen for severe allergic reactions (anaphylaxis). Individuals with shellfish allergies should avoid this dish entirely. Young children, elderly, and immunocompromised individuals should consume only properly cooked and refrigerated portions.
Handling
Purchase shrimp from reputable suppliers. Verify cold chain integrity. Keep shrimp ice-cold until cooking. Once poached, transfer immediately to ice water bath to stop cooking and prevent bacterial growth.
Pro Tips
Technique
Poach your shrimp in barely simmering water—think of it as giving them a warm bath rather than a boil. When they curl and turn the soft pink of a sunrise, they're done. The ice water stop is essential; it locks in that tender snap that makes each bite feel alive.
Substitution
If lime feels too bright for your palate, start with one lime and taste before adding the second. You can also swap in rice wine vinegar tempered with a touch of honey for a gentler acid that still honors the Vietnamese spirit of the dish.
Equipment
A mandoline or Y-shaped peeler creates those elegant cucumber ribbons that hold the dressing beautifully, but a sharp chef's knife and steady hand will serve you just as well—the goal is thin, not perfect.
From the chef
Plump shrimp poached just until they blush and curl, then laid over long cucumber ribbons with a lime-ginger dressing fragrant with rice vinegar and sesame. The cilantro, mint, and scallion go in last, torn and scattered so their fragrance stays sharp against the cool, clean base. This salad is about restraint — nothing overcooked, nothing heavy, just bright acidity and fresh herbs doing exactly what they are meant to do. Serve it immediately, at room temperature, while everything is still alive.
TagsFreshBrightLightHealthyQuickWeeknight DinnerNo CookGluten Free
AllergensShellfishSoyWheatSesameGluten
Source: generated · June 10, 2026