If you’re looking for a fresh, flavorful dish that comes together quickly, this sesame shrimp recipe is the perfect choice. Combining tender, juicy shrimp with a crisp cucumber soy salad, this dish delivers a balance of savory, tangy, and slightly nutty flavors that feel both light and satisfying.
Inspired by Asian-style cuisine, sesame shrimp is known for its simple yet bold ingredients—think toasted sesame oil, soy sauce, and fresh vegetables. The shrimp cook in just minutes, making this an ideal option for busy weeknights when you want something healthy without spending hours in the kitchen. Pairing the shrimp with a refreshing cucumber salad adds a cooling contrast that enhances the overall dish. The cucumbers absorb a flavorful soy-vinegar dressing, creating a crisp, slightly tangy bite that complements the richness of the sesame-coated shrimp perfectly.
Another reason this recipe stands out is its versatility. You can serve sesame shrimp over rice, noodles, or even enjoy it on its own as a low-carb meal. It also works beautifully as a meal prep option since the components can be prepared ahead of time and assembled when ready to eat. Shrimp’s naturally mild flavor makes it ideal for absorbing marinades and seasonings, ensuring every bite is packed with flavor.
Whether you’re cooking for family, entertaining guests, or simply craving something fresh and delicious, this sesame shrimp with cucumber soy salad is a reliable go-to. It’s light, vibrant, and packed with protein—proof that healthy eating doesn’t have to be complicated or boring.
Serve this with Pot Stickers – Chive and Pork and some crunchy Mushroom Spring Rolls.
Sesame Shrimp with Cucumber-Soy Salad
- Total Time: :14
- Yield: 4 1x
Ingredients
- 1 cup sushi rice
- 1 English cucumber, sliced very thin
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 red jalapeño chile, sliced thinly
- 2 green onions, sliced diagonally
- 1 tablespoon vegetable oil
- 1 tablespoon Asian (toasted) sesame oil
- 1 pound large shrimp (16 to 20 per lb.), peeled and deveined
- 1 teaspoon toasted sesame seeds
Instructions
- Cook rice according to package directions.
- Meanwhile, prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds).
- In a medium bowl, combine cucumber, vinegar, soy sauce, sugar, jalapeño, and onions. Set aside.
- In another medium bowl, combine oils with shrimp. Skewer shrimp lengthwise through the tail so they’re straight.
- Grill, turning once, until cooked through and grill marks appear, about 4 minutes total.
- Sprinkle with sesame seeds and serve with rice and cucumber salad.
Notes
Storage & Reheating Suggestions
Storage:
- Store shrimp and cucumber salad separately in airtight containers.
- Shrimp: up to 3 days in the refrigerator.
- Cucumber salad: best within 24 hours (can become watery over time).
Reheating Shrimp:
- Reheat gently in a skillet over medium-low heat for 2–3 minutes.
- Avoid microwaving too long—shrimp can become rubbery quickly.
- Optional: add a splash of water or soy sauce to keep moisture.
Serving Leftovers:
- Cucumber salad is best served cold or chilled.
- If prepping ahead, keep dressing separate and toss before serving to maintain crunch.
- Prep Time: :10
- Cook Time: :04
- Category: Entree
- Method: Grilled
- Cuisine: Asian