Spicy Shrimp and Cucumber Salad with Mint
Spicy Shrimp and Cucumber Salad with Mint is perfect for a cool and refreshing summer dish. You can adjust the amount of hot sauce to make this as spicy or mild as you prefer.
I think this Spicy Shrimp and Cucumber Salad with Mint sounds perfect for the big holidays for people this week who live in Canada or the U.S. In my family a summer holiday celebration usually includes shrimp and macaroni salad. I’m not sure if I’ll be making that one this year, but I’m guessing my shrimp-salad-loving dad would like also like this Spicy Shrimp and Cucumber Salad, adapted from a recipe by Ellie Krieger.
Truthfully, I’d never paid much attention to Ellie until my friend Lydia gave me The Food You Crave (affiliate link) for a retirement present, but I’m enjoying the book, and finding that Ellie and I have some things in common when it comes to cooking style. I rarely make recipes exactly the way they’re written, and I added a bit of cumin and Sriracha sauce for a slightly-spicy twist on Ellie’s salad. I’m looking forward to trying some more recipes from the book soon. (Thanks Lydia!)
I also want to add that if you want to use frozen cooked and shelled shrimp for the salad that will only make it easier. I do think shrimp you cook and peel yourself is a bit more flavorful, but sometimes that’s just not happening!
How to Make Spicy Shrimp and Cucumber Salad with Mint:
(Scroll down for complete recipe with nutritional information.)
- Ellie has a bigger food budget than I do, so I only used one pound of frozen shrimp, which I thawed overnight in the refrigerator. Then I cooked the shrimp in boiling water, seasoned with a bit of hot pepper flakes. After exactly 3 minutes, drain shrimp quickly, plunge into ice water, then pour the shrimp into a colander placed in the sink and let them drain well while you prep other ingredients.
- I used mini-cucumbers which have soft skins, so I kept the skins on. Chop enough cucumbers to make 2 cups chopped cucumber.
- After the shrimp have drained well, peel the shells off with your fingers. Be sure to get all the pieces of shell; they should pull off easily.
- Whisk together the dressing of lemon juice, cumin, vege-sal or salt, black pepper, Sriracha Sauce (affiliate link) and olive oil, then stir in coarsely chopped mint leaves.
- Combine shrimp and cucumber in a bowl.
- Mix dressing into cucumber-shrimp combo.
- This can be served right away or chilled for a few hours in the fridge.
More Shrimp Salad for Summer Parties:
Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta ~ Kalyn’s Kitchen
Caesar Salad with Shrimp ~ The Perfect Pantry
Easy Paleo Shrimp and Avocado Salad ~ Kalyn’s Kitchen
- 1 lb. shrimp in the shell (see notes)
- 1 tsp. fish rub (optional, to season water when cooking shrimp)
- 1/2 tsp. hot pepper flakes (optional, to season water when cooking shrimp)
- 2 cup diced cucumber (about 3 mini cucumbers)
- 1/2 cup packed mint leaves
- 3 T fresh-squeezed lemon juice (see notes)
- 1/2 tsp. ground cumin (or more)
- 1/2 tsp. Sriracha sauce (more or less to taste)
- 1/2 tsp. Vege-Sal (or a little less if using regular salt)
- several grinds black pepper
- 3 T extra virgin olive oil
- If using frozen shrimp, thaw overnight, then drain.
- Bring a medium-sized pot of water to a boil, stir in fish rub and hot pepper flakes if using, then add shrimp and let boil exactly 3 minutes (use a timer.)
- After 3 minutes, drain shrimp quickly, plunge into a bowl of ice water, then pour into a colander placed in the sink and let the shrimp drain well while you prep other ingredients.
- Cut end off cucumbers and peel if the skin is thick. (If there are very many seeds, I would scrape out the seeds with a spoon before I diced the cucumbers.)
- Dice cucumbers into 1/2 inch pieces and place in medium-sized salad bowl.
- In a small bowl, whisk together lemon juice, cumin, Sriracha Sauce (affiliate link), Vege-Sal (affiliate link) or salt, and black pepper.
- Then whisk in olive oil. (Start with smaller amount of cumin and Sriracha and add to taste.)
- Coarsely chop mint using a chef’s knife and stir into dressing. (Next time I make this, I’d chop the mint in larger pieces than is shown in these photos, but chop it as big or small as you prefer.)
- Check shrimp to be sure they have drained well enough to be quite dry, and pat dry with paper towels if needed.
- Pull off shells, including pulling off tail section, and put each shelled shrimp into salad bowl with the cucumbers as you peel it.
- When all shrimp are peeled and gently combined with cucumbers, stir in lemon-mint dressing, taste to see if you want to add a bit more salt, ground black pepper, or Sriracha (that would be Lydia, adding more Sriracha.)
- The salad can be served immediately but it’s best when chilled for a few hours before serving.
- This will keep in the fridge for a day or two.
Amount Per Serving: Calories: 236Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9.6gCholesterol: 240mgSodium: 1095mgCarbohydrates: 4.2gFiber: 1gSugar: 1.2gProtein: 26g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Spicy Shrimp and Cucumber Salad is a great option low-carb diets or for any phase of the original South Beach Diet. I think this would taste great in lettuce cups with some Spicy Guacamole if you wanted a more substantial meal.
Find More Recipes Like This One:
Use Seafood Recipes or Salad Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.