This light, fresh shrimp and cucumber salad is bursting with flavors inspired by Burmese cuisine.
For a quick-and-easy side dish or light entree, throw this healthy shrimp salad together and serve with a scoop of steamed white rice.
Burmese shrimp and cucumber salad recipe
Adapted from Burma: Rivers of Flavor
Serves 4 as a side dish
- 2 medium cucumbers
- 2 tablespoons vegetable oil
- 1 pound medium shrimp, peeled and deveined
- 4 green onions, sliced in half lengthwise and then cut into 1-inch pieces
- 1/4 cup chopped cilantro leaves
- 1 red jalapeño (or Fresno pepper), seeded and minced
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- Salt (optional)
- Cut the cucumbers in half lengthwise and scoop out the seeds. Cut into 1-1/2-inch lengths, then cut those pieces into thick matchsticks. Reserve.
- In a large skillet over medium-high heat, heat the oil. Add the shrimp and cook, turning occasionally, until cooked through. Remove from heat and transfer to a cutting board. Roughly chop the shrimp and transfer the shrimp and any accumulated juices to a large bowl or platter.
- Add the cucumber, green onions, cilantro, red jalapeño, fish sauce and lime juice to the shrimp and toss to coat. Season with salt, if desired.
- Serve immediately.
If you make this salad ahead, you may need to add a little extra fish sauce and lime juice, as it tends to soak up any liquids if stored for more than an hour.