Asian-Style Shrimp, Tomato, and Cucumber Salad


Preparation info

  • Difficulty


  • Makes



Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

On summer evenings when I can’t stand the idea of turning on any heat source in the kitchen, I like to put together this refreshing salad. I serve crunchy, gluten-free rice crackers alongside.


  • Fresh lime juice, 3 tablespoons
  • Vegetable oil, 3 tablespoons
  • Asian fish sauce, 1 tablespoon
  • Serrano chiles, 1½–2, seeded and minced
  • Shallot, 2 teaspoons minced
  • Sugar, ½ teaspoon
  • Kosher salt and freshly ground pepper
  • Large or medium shrimp (26–35 per pound), 1 lb (500 g) peeled, deveined, and cooked
  • Persian cucumbers, 6, halved lengthwise, cut crosswise into ½-inch (12 mm) pieces
  • Heirloom tomatoes, 2 large, cut into ¾–1-inch (2–2.5 cm) pieces
  • Fresh mint, cup ( oz/10 g) small leaves
  • Fresh basil, cup ( oz/10 g) small leaves
  • Salted peanuts, 3 tablespoons coarsely chopped
  • Lime wedges for serving


  1. In a small bowl, mix the lime juice, oil, fish sauce, chiles, shallot, and sugar. Season the dressing to taste with salt and black pepper.
  2. In a large bowl, combine the shrimp, cucumbers, and tomatoes. Add the dressing, mint, and basil and toss to combine. Divide the salad among 4 plates. Sprinkle with peanuts. Serve right away with lime wedges to squeeze over the salad.