Usuba
Shrimp and Pickled Cucumber Salad
Light Asian salad with seared shrimp, crispy vegetables, and aromatic rice vinegar dressing. Pickled cucumbers add a tangy flavor to the dish, while sesame and peanuts provide texture and depth of taste.
- Total
- 25 min
- Standard serving
- 331.1 g
Ingredients
Total 12
Instructions
- 1
Step 1
Slice the cucumbers thinly. Bring rice vinegar to a boil, add sugar and salt. Pour the hot marinade over the cucumbers and let stand for 10–15 minutes.
- 2
Step 2
Boil the shrimp until half-cooked, then peel off the shells. Fry in olive oil until golden.
- 3
Step 3
Julienne the carrots into thin strips.
- 4
Step 4
Roast the peanuts in a dry skillet over medium heat until fragrant, stirring occasionally.
- 5
Step 5
Combine the shrimp, carrots, peanuts, pickled cucumbers, bean sprouts, and finely chopped herbs.
- 6
Step 6
Whisk rice vinegar with olive oil for the dressing.
- 7
Step 7
Dress the salad, sprinkle with sesame seeds. Arrange the mixture on iceberg lettuce leaves and serve.
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