Thai Cucumber & Shrimp Salad

Looking for a light meal that actually tastes exciting? This Thai Cucumber & Shrimp Salad brings bold flavors together in under 20 minutes. Perfect for busy weeknights, meal prep, or anyone wanting to eat healthier without sacrificing taste.

I first discovered authentic Tam Taeng with shrimp during a humid July evening in Chiang Mai. My friend Noi — she runs a tiny food stall near the night market — handed me a bowl of this salad. One bite and I understood why locals eat it almost daily during summer months. The crunch of cucumber against tender shrimp. That hit of lime. The slow burn from chilies. Everything just worked.

“You have to make this at home,” she told me. So I did. Over and over. Now this easy Thai shrimp salad recipe sits in regular rotation at my dinner table.

Why This Thai Cucumber & Shrimp Salad Wins

This isn’t your average side salad. The spicy Thai salad with fish sauce dressing hits every taste bud — salty, sour, sweet, spicy. All at once. Your mouth doesn’t get bored.

Here’s the thing. Most salads leave you hungry an hour later. Not this one. The protein from shrimp keeps you satisfied. Meanwhile, cucumbers add volume without heavy calories. It’s a healthy Thai prawn salad that actually fills you up.

Speed matters too. From cutting board to table takes maybe 15 minutes. That’s faster than ordering takeout.

Ingredients You’ll Need

The Base

• 1 pound large shrimp — peeled and deveined. They’re the star here.
• 2 English cucumbers — sliced thin. English ones have fewer seeds and better crunch.
• 1/4 red onion — adds sharp bite that mellows in the dressing.
• Fresh cilantro — roughly a handful. Brings that unmistakable Thai freshness.
• Fresh mint leaves — another handful. This summer Thai salad with herbs needs both.

The Dressing

• 3 tablespoons fish sauce — the backbone of flavor. Don’t skip it.
• 3 tablespoons fresh lime juice — bottled won’t give you the same zing.
• 1 tablespoon palm sugar — or brown sugar works fine.
• 2-4 Thai chilies — minced. Adjust based on your heat tolerance.
• 3 garlic cloves — minced fine.

How I Make Thai Cucumber & Shrimp Salad

Step 1: Cook the Shrimp

Bring salted water to a boil. Drop shrimp in. Wait until they turn pink — about 2-3 minutes. Drain immediately. Run cold water over them to stop cooking. Nobody wants rubbery shrimp.

Step 2: Prep Your Vegetables

Slice cucumbers into thin half-moons. Cut that red onion paper-thin. Rough chop your herbs. Toss everything into a big bowl.

Step 3: Make the Dressing

Whisk fish sauce, lime juice, and sugar together until sugar dissolves. Add minced garlic and chilies. Taste it. Should be a balance of salty, sour, sweet with heat building at the end.

Step 4: Bring It Together

Add cooled shrimp to the cucumber mixture. Pour dressing over everything. Toss gently — you want the dressing coating every piece without bruising the cucumbers.

Tips That Make a Difference

• Use the freshest shrimp you can find. Frozen works but thaw them properly in cold water first.
• Salt your cucumber slices lightly and let them sit for 10 minutes. Pat dry. This pulls out excess water so your quick cucumber and shrimp salad doesn’t get watery.
• Make the dressing first. Let it sit while you prep other ingredients. Flavors meld better that way.
• Crush the garlic before mincing. Releases more oils and gives stronger flavor.

Easy Variations

• Make it milder: Use just one chili or skip them entirely. The salad still tastes great.
• Add more substance: Throw in glass noodles or shredded green papaya.
• Switch proteins: Grilled chicken or crispy tofu work instead of shrimp.
• Extra crunch: Top with roasted peanuts or crispy shallots right before serving.

Storage and Reheating

This make-ahead Thai shrimp cucumber salad keeps well — with one trick. Store the dressed salad for up to 2 days in the fridge. After that, cucumbers get too soft.

Better approach? Keep dressing separate. Combine just before eating. Undressed components last 3-4 days easily.

Reheating? Don’t. This is meant to be eaten cold or room temperature. The fresh crunch is the whole point.

Frequently Asked Questions

Can I make Thai Cucumber & Shrimp Salad ahead of time?

Yes. Prep everything separately and store in the fridge. Combine 10-15 minutes before serving for best texture. Dressed salad stays good for 2 days but gets softer over time.

What can I substitute for fish sauce?

Soy sauce mixed with a tiny bit of anchovy paste comes close. Or use coconut aminos for a lighter, slightly sweeter version. The flavor profile changes but it still works.

Is this Thai Cucumber & Shrimp Salad healthy?

Absolutely. High protein from shrimp. Low calories from cucumbers. No heavy oils or creamy dressings. This healthy Thai prawn salad fits most eating plans including keto, paleo, and Whole30.

Final Note

Every time I make this Thai Cucumber & Shrimp Salad, I think about that evening in Chiang Mai. Food connects us to moments and people. This salad isn’t just about eating well — though it definitely does that. It’s about bringing a piece of Thailand into your kitchen.

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