Shrimp Salad

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Naomi Duguid

Published 2012

  • About

This shrimp salad makes an enticing appetizer. The shrimp are briefly fried and then dressed with minced chiles, chopped scallions, and a blend of fish sauce and lime juice. Cucumber gives a refreshing crunch.


  • 2 tablespoons peanut oil or Shallot Oil
  • About 1 pound medium to large shrimp, peeled, deveine


Place a wok or large skillet over medium-high heat. Add the oil, then toss in the shrimp and stir-fry just until they turn pink, a minute or two.

Transfer the shrimp to a cutting board. Slice on the diagonal and place in a shallow bowl. Add the scallions.

Cut the cucumber into 1½-inch lengths and slice each length into julienne (you should have a scant cup). Add the cucumber, co