Shrimp and cucumber salad
4 servings
20 minutes
Shrimp and cucumber salad is a light and refreshing dish of Pan-Asian cuisine that combines the tenderness of seafood with the crisp freshness of vegetables. Shrimp marinated in balsamic vinegar with sugar and salt acquire a light sweet-sour note that perfectly complements juicy cucumbers. The dressing made from mayonnaise, horseradish, and dill adds spiciness and aromatic depth to the flavor. This salad is ideal as a standalone light appetizer or as an accompaniment to main dishes. It can be served on a hot summer day or included in a festive dinner menu. Thanks to the freshness of the ingredients and balanced taste, it will appeal to lovers of exotic yet simple and elegant dishes.
1
Boil the shrimp and marinate in vinegar with sugar and salt.
- Peeled shrimp: 500 g
- Balsamic vinegar: 1 tablespoon
- Sugar: 0.5 teaspoon
- Salt: to taste
2
Cut the cucumbers into strips.
- Cucumbers: 3 pieces
3
Mix shrimp with cucumbers and dress with a sauce of mayonnaise, horseradish, and dill. Add salt and pepper.
- Peeled shrimp: 500 g
- Cucumbers: 3 pieces
- Horseradish: 15 g
- Mayonnaise: 1 tablespoon
- Chopped dill: 50 g
- Salt: to taste
- Ground black pepper: to taste