🦐 Spicy Garlic Shrimp & Cucumber Salad

A refreshing, savory, slightly spicy dish that’s perfect cold or room temperature.

🥒 Ingredients (Serves 3–4)

For the Shrimp:

• 500g (1 lb) large shrimp (peeled & deveined)

• 1 tbsp oil

• 3–4 cloves garlic (minced)

• ½ tsp salt

• ½ tsp black pepper

For the Salad:

• 2 large cucumbers (cut into thick sticks or smashed chunks)

• 1–2 red chilies (sliced)

• Small handful fresh cilantro

• 1 tsp sesame seeds (optional)

For the Dressing:

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp rice vinegar (or lemon juice)

• 1 tsp sugar (or honey)

• 1 tsp sesame oil

• 1 tbsp chili oil (optional for heat)

🔥 Instructions

Step 1: Cook the Shrimp

1. Heat oil in a pan over medium heat.

2. Add garlic and sauté for about 30 seconds.

3. Add shrimp, salt, and pepper.

4. Cook 2–3 minutes per side until pink and opaque.

5. Remove from heat and let cool slightly.

⚠ Do not overcook — shrimp become rubbery fast.

Step 2: Prepare the Cucumbers

• Lightly smash cucumbers with the side of a knife (helps absorb flavor).

• Cut into chunky pieces.

• Optional: Sprinkle with a little salt and let sit 10 minutes, then drain excess water.

Step 3: Make the Dressing

In a bowl, mix:

• Soy sauce

• Oyster sauce

• Vinegar

• Sugar

• Sesame oil

• Chili oil

Stir until sugar dissolves.

Step 4: Assemble

1. Combine shrimp, cucumbers, chilies, and cilantro.

2. Pour dressing over.

3. Toss well.

4. Sprinkle sesame seeds on top.

5. Chill 15–30 minutes before serving for best flavor.

❓ Q & A Section

Q1: Can I use frozen shrimp?

Yes! Just thaw completely and pat dry before cooking.

Q2: Can I skip oyster sauce?

Yes. Replace with:

• 1 tbsp soy sauce + ½ tsp sugar
  OR

• 1 tbsp hoisin sauce

Q3: How spicy is this?

Mild–medium.
For more heat → add extra chili oil or fresh chilies.
For less heat → skip chili oil.

Q4: Can I make it ahead?

Yes, but best eaten within 24 hours.
Cucumbers release water if stored too long.

Q5: Can I eat it cold?

Yes! It’s actually best chilled.