Sesame Shrimp Salad with Cucumber and Arugula

This Sesame Shrimp Salad with Cucumber and Arugula is a refreshing, protein-rich dish that brings together crisp vegetables, tender shrimp, and a light sesame dressing. It is elegant, vibrant, and ideal for a nourishing lunch or light dinner.

Why You’ll Love This Recipe

• A fresh and wholesome salad ready in minutes
• Packed with lean protein and nutrient-dense greens
• Perfect for warm weather or a quick yet refined meal
• Easily adaptable with additional vegetables or grains

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

shrimp, cleaned and deveined
arugula
cucumber
scallions
sesame seeds
olive oil
sesame oil
rice vinegar or lemon juice
soy sauce or tamari
salt and pepper

Directions

1. Season shrimp with salt, pepper, and a small amount of oil.
2. Sear in a hot pan until pink and cooked through. Set aside.
3. Slice cucumber and scallions.
4. In a bowl, whisk sesame oil, rice vinegar, soy sauce, and olive oil to create the dressing.
5. Combine arugula, cucumber, and scallions in a serving bowl.
6. Add the shrimp and drizzle with dressing.
7. Sprinkle with sesame seeds before serving.

Servings and timing

Serves: 2
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes

Variations

• Add avocado for extra creaminess
• Include quinoa or farro for a heartier meal
• Replace shrimp with grilled chicken or tofu
• Add radishes or carrots for extra crunch

Storage/Reheating

Store salad components separately for best freshness.
Cooked shrimp will keep in the refrigerator for up to 2 days.
Do not reheat shrimp once mixed with salad greens; instead enjoy chilled.

FAQs

Can I use frozen shrimp?

Yes, thaw thoroughly and pat dry before cooking.

Is arugula necessary?

No, mixed greens, spinach, or romaine also work well.

Can I grill the shrimp?

Yes, grilled shrimp add a delightful smoky flavour.

Can I make the dressing ahead of time?

Yes, it can be refrigerated for up to one week.

Can I use bottled dressing?

A light sesame or ginger dressing is suitable if you prefer convenience.

Should the cucumber be peeled?

Peeling is optional; leave the skin on for extra texture and nutrients.

Is this salad gluten-free?

Use tamari instead of soy sauce to make it gluten-free.

Can I add fruit to this salad?

Yes, mango or orange segments pair beautifully.

How do I keep shrimp from overcooking?

Cook just until they turn opaque and curl slightly; this takes only minutes.

Can I serve this salad warm?

The shrimp may be served warm, but the salad base is best kept crisp and cool.

Conclusion

Sesame Shrimp Salad with Cucumber and Arugula is a refreshing, elegant dish that offers clean flavours and satisfying textures. Its simplicity and versatility make it a reliable choice for quick yet refined meals.

Sesame Shrimp Salad with Cucumber and Arugula

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A light and refreshing salad made with succulent sesame-coated shrimp, crisp cucumber, peppery arugula, and a bright sesame-lime dressing.

• Author: Emma Harper
• Prep Time: 10 mins
• Cook Time: 6 mins
• Total Time: 16 mins
• Yield: 4 servings 1x
• Category: Salad
• Method: Pan-Seared
• Cuisine: Asian Fusion
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

• 1 lb large shrimp, peeled and deveined
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tsp honey or agave
• 1 garlic clove, minced
• 1 tsp grated fresh ginger
• 1 tbsp toasted sesame seeds
• 4 cups arugula
• 1 large cucumber, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onions, sliced
• Salt and black pepper to taste
• 1/4 tsp red pepper flakes (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Pat shrimp dry and season with salt and pepper.
2. Heat sesame oil and olive oil in a skillet over medium-high heat.
3. Add shrimp and cook 2–3 minutes per side until pink and cooked through. Remove from heat.
4. In a small bowl, whisk together soy sauce, rice vinegar, lime juice, honey, garlic, ginger, and red pepper flakes if using.
5. Place arugula, cucumber, cilantro, and green onions in a large bowl.
6. Add cooked shrimp and drizzle with dressing.
7. Toss gently to combine and sprinkle with toasted sesame seeds.
8. Serve immediately.

Notes

• Add avocado for extra creaminess.
• Use mixed greens instead of arugula if preferred.
• For extra crunch, top with chopped peanuts or cashews.

Nutrition

• Serving Size: 1 bowl
• Calories: 260
• Sugar: 4g
• Sodium: 540mg
• Fat: 13g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 27g
• Cholesterol: 190mg