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Cucumber and Shrimp Salad with Chili, Garlic and Lime

Cucumber and Shrimp Salad with Chili, Garlic and Lime

By Courtney HillSeptember 22, 2021

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

This fragrant, flavor-packed salad was loosely inspired by Malaysian kerabu, raw vegetable or fruit salads boldly seasoned with ingredients such as dried shrimp or shrimp paste, chilies and lime. We make a flavor paste by pureeing fresh chilies, garlic, shallots, lime zest and juice, and sugar, add some to the shrimp as they cook and mix the rest into sliced cucumbers that have been salted and squeezed of excess water. Serve as a part of a multi-dish Southeast Asian meal or as a light main course with jasmine rice.

Tip

Don’t forget to salt and then squeeze the cucumbers. This removes excess moisture and yields cucumber slices with a satisfying crunch. Either regular cucumbers or English cucumbers work well, so use whichever you prefer.

Ingredients
  • 2

    pounds cucumbers, peeled, halved lengthwise, seeded and sliced about ½ inch thick on the diagonal

  • Kosher salt

  • 3 or 4

    Fresno OR serrano chilies, stemmed and seeded

  • 3

    medium garlic cloves, smashed and peeled

  • 2

    large shallots, chopped

  • 2

    teaspoons white sugar

  • 2

    teaspoons grated lime zest, plus 3 tablespoons lime juice, divided

  • 2

    tablespoons grapeseed or other neutral oil, divided

  • ½

    cup wide-flake coconut, toasted

  • 1

    pound extra-large shrimp (21/25 per pound) peeled, deveined and patted dry

  • ½

    cup lightly packed fresh cilantro, chopped

Step 1

In a colander set in a large bowl, toss the cucumbers with ¾ teaspoon salt. Using your hands, lightly rub the salt into the slices just until they begin to wilt, then let stand for about 20 minutes.

Step 2

Meanwhile, in a food processor, combine the chilies, garlic, shallots, sugar, lime zest, 2 tablespoons of lime juice, 1 tablespoon of oil and ¼ teaspoon salt. Process until smooth, 1 to 2 minutes, scraping the bowl as needed.

Transfer to a small bowl.

Step 3

In a 12-inch nonstick skillet over medium, toast the coconut, stirring often, until light golden brown, 2 to 3 minutes.

Transfer to a small bowl and set aside.

Step 4

In the same skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering.

Add the shrimp in a single layer and cook without stirring until golden brown on the bottom, about 2 minutes.

Add ¼ cup of the chili-shallot puree, then cook, stirring often, until the shrimp are just opaque, 1 to 2 minutes.

Remove the pan from the heat, add the remaining 1 tablespoon lime juice and toss; set aside.

Step 5

Using your hands, gently squeeze the cucumbers to remove excess liquid and transfer to a serving bowl.

Add the remaining chili-shallot puree, the toasted coconut and the cilantro; toss to combine.

Taste and season with salt, then top with the shrimp.