Japanese Chilled Shrimp and Cucumber Salad

  • Active Time 10m
  • Total Time 1h 10m

Makes 6 servings

Sushi bars and Japanese restaurants everywhere serve a simple sunomono salad of cucumbers and rice vinegar. Garnished with the sweet little precooked bay shrimp sold in the seafood section of most markets, this easy variation on that traditional dish makes a refreshing, light change of pace to more robust outdoor or picnic fare. Serve it as an appetizer or light main course. Kept well-chilled, it travels well and prolonged marination only improves the flavors and textures. Long, skinny hothouse cucumbers, usually sold shrink-wrapped in plastic, have mild-tasting skins and need no peeling. Keep the sesame seeds separate, to sprinkle on as a garnish at serving time.


  • 1/4 cup unseasoned rice vinegar
  • 2 teaspoons sugar
  • 1 English hothouse cucumber, thinly sliced crosswise
  • 1/2 pound cooked baby bay shrimp, rinsed
  • 2 teaspoons finely chopped fresh chives
  • Salt

  • 1 tablespoon toasted sesame seeds


Stir the vinegar and sugar in large non-reactive bowl until the sugar dissolves. Add the cucumber, shrimp and chives. Toss to coat. Season to taste with salt. Cover and refrigerate at least 1 hour for the flavors to blend.

Transfer the salad to a serving bowl. Sprinkle with the sesame seeds and serve.


If packing for a picnic, transfer the salad to an airtight, unbreakable container and keep cool in an insulated carrier with blue ice nearby. Pack the toasted sesame seeds in a separate bag or cup to sprinkle at serving time.

Recipe created exclusively for Cooking.com by Norman Kolpas.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4097

nutrition information per serving

61 calories; 2g total fat; 57mg cholesterol; 58mg sodium; 3g carbohydrates; 1g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Sign Up for Cooking.com Newsletters Here

Get recipes, private sale alerts and more goodies, oh joy!

Follow Cooking.com