Spicy Shrimp and Cucumber Salad
A Vietnamese shrimp and cucumber salad that combines crisp vegetables, tender shrimp, and a zesty fish sauce dressing spiked with fresh chili and garlic. Light, protein-packed, and ready in under 20 minutes.
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A Vietnamese shrimp and cucumber salad that combines crisp vegetables, tender shrimp, and a zesty fish sauce dressing spiked with fresh chili and garlic. Light, protein-packed, and ready in under 20 minutes.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Prepare the vegetables. Partially peel and thinly slice the cucumbers. Halve the cherry tomatoes. Thinly slice the shallot. Separate the cilantro stems and leaves, and chop both.
To make the dressing base, add the red chili peppers, garlic, and chopped cilantro stems to a mini food processor. Pulse until finely minced.
Transfer the minced mixture to a bowl. Add the ground black pepper, fish sauce, sugar, chili paste, and fresh lime juice. Stir well until the sugar is completely dissolved.
Bring a pot of water to a boil. Add the raw shrimp and cook just until they turn pink and curl, about 30-60 seconds after the water returns to a boil. Do not overcook. Drain immediately.
Once cool enough to handle, peel and devein the shrimp. For better flavor absorption, slice each shrimp in half lengthwise.
In a large mixing bowl, combine the sliced cucumbers, chopped cilantro leaves, sliced shallots, and halved cherry tomatoes.
Add the prepared shrimp to the bowl with the vegetables, then pour the dressing over everything.
Gently toss the salad until all ingredients are evenly coated in the dressing. Serve immediately, optionally with a side of steamed rice.
Store assembled salad in an airtight container up to 2 hours; dressing separates and vegetables soften if left longer. Best served fresh.
Yes. Thaw completely, pat dry, and cook as directed. Frozen shrimp cook evenly and work well in cold salads.
Heat level depends on the red chili peppers used. Remove seeds for milder heat, or add an extra pepper for more kick.
Prep ingredients separately, but assemble just before serving. Fish sauce dressing can be made 1 day ahead and refrigerated.
Pair with jasmine rice, rice noodles, or lettuce cups for a lighter option.
Yes—it's the backbone of authentic Vietnamese flavor. No substitute delivers the same umami depth.
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