Shrimp Salad With Sesame-Ginger Dressing

By Christian Reynoso

Published July 31, 2024

Shrimp Salad With Sesame-Ginger Dressing
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4(92)
Comments
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Give in to the convenience of already poached shrimp in this bright main-dish salad, perfect for lunch or a light dinner. The core is easy and uncomplicated: Fresh ginger and chiles are married with sesame seeds and oil in a tangy vinaigrette for tender shrimp, crisp cucumbers and a bed of peppery arugula. It’s decidedly unfussy and very easily adaptable — add scoops of avocado or soft-boiled eggs for extra richness or simply serve with buttered toast and make open-faced sandwiches. Individual chiles have their own heat ranges, just like our taste buds. Use the amount in the recipe as a guide, but trust your instincts to adjust.

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Ingredients

Yield:4 servings
  • 2tablespoons toasted white sesame seeds
  • 2tablespoons finely chopped ginger (from about 3-inch piece)
  • 1tablespoon finely chopped shallot (from about 1 small shallot)
  • 1 to 2serrano or other similarly spicy chile (green or red), halved, seeded and finely chopped 
  • 3tablespoons lemon juice or white wine vinegar 
  • 1¼pounds cooked cleaned shrimp (thawed if necessary), patted dry
  • 6tablespoons olive oil, plus more for serving
  • 2teaspoons toasted sesame oil
  • 2cups thinly sliced cucumber (from 2 to 3 Persian cucumbers)
  • Salt and pepper
  • 4large handfuls arugula (4 to 5 ounces)
  • Flaky sea salt, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

377 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 31 grams protein; 668 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To a large bowl, add the sesame seeds, ginger, shallot, chile(s) and lemon juice and mix together with a fork; let sit for 5 minutes.

  2. Step 2

    Add the shrimp to the bowl along with the olive oil, sesame oil and cucumber and season with salt and pepper. Toss well to coat the shrimp and cucumber.

  3. Step 3

    Serve the salad by placing a bed of arugula on each of 4 plates, then top with the dressed shrimp and cucumbers along with the extra pool of vinaigrette left in the bowl. Drizzle more olive oil over the salad and sprinkle with flake sea salt.

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Ratings

4 out of 5
92 user ratings
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Comments

Gabriela

I topped the salad with a handful of chopped herbs: mint, cilantro, Thai basil and dill. The salad was a big hit.

Caterina

I am picturing adding avocado in this enticing salad.

Elena

So good and fresh! To the dressing: added 3 graded garlic cloves, 2 tablespoons of rice wine vinegar, another table spoon of lemon juice. To the salad added: two m celery sticks diagonally sliced and some chopped romaine for more crunch. Instead of the oil measurements given: I used 3 tablespoons of olive oil and 2 of sesame seed oil. Sliced the shrimp length-wise.

Abi

Made and served over vermicelli instead of arugula to give it some heft, so good! Would make extra dressing if serving over pasta but otherwise delicious.

Jennifer W

I followed this recipe exactly. And despite liking all the individual ingredients, it just didn't work. It did not taste good. Will not make again.

Bonnie

This salad is splendid and looks beautiful on the plate. I had to resort to jalapeño, and it was fine. I did find that a bit more white wine vinegar than called for boosted its sparkle.

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