Smashed Cucumber, Avocado and Shrimp Salad – 15-Minute Recipe
A refreshing summer salad that pairs crisp cucumbers, creamy avocado, and succulent shrimp in a tangy, sesame‑infused dressing. The dish balances sweet, salty, and spicy notes, making it a perfect light lunch or elegant appetizer.
Recipe by @clarkbar· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 1 lb cucumber
- 1/4 tsp fine sea salt
- 1/4 tsp granulated sugar
- 2 tbsp soy sauce
- 1 1/2 tbsp olive oil
- 3 tsp toasted sesame oil
- 1 tsp chile crisp
- 1 lb shrimp
- 2 avocado
- 2 tbsp rice wine vinegar
- 2 scallion
- 2 tsp toasted white sesame seeds
- 1/4 cup cilantro
Instructions
- 1Bring a pot of water to a boil, add a pinch of fine sea salt, and gently drop in the peeled and deveined shrimp. Boil for 2–3 minutes, until the shrimp turn pink and opaque; then drain and transfer to an ice bath to stop cooking and keep them chilled.
- 2While the shrimp cool, place the cucumber in a large bowl. Using a rolling pin or the flat side of a chef’s knife, lightly smash the cucumber pieces to create bite‑size chunks, then add the fine sea salt and granulated sugar. Toss briefly and let the cucumber sit for 5 minutes to release excess moisture.
- 3Prepare the dressing by whisking together soy sauce, olive oil, toasted sesame oil, chile crisp, and rice wine vinegar in a small bowl. Adjust seasoning if needed.
- 4Drain any released cucumber liquid, then pour the dressing over the cucumber. Toss to coat evenly, ensuring the flavors are well distributed.
- 5Slice the ripe avocados in half, remove the pits, and scoop the flesh into the bowl. Gently fold the avocado into the cucumber mixture, being careful not to mash it.
- 6Add the cooled shrimp to the bowl and gently combine all ingredients, preserving the texture of the shrimp and avocado.
- 7Stir in the thinly sliced scallions for a fresh bite and extra color.
- 8Transfer the salad to a serving platter or individual bowls, chill for 5 minutes if desired, then garnish with toasted white sesame seeds and chopped cilantro just before serving.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Cool the shrimp quickly
After boiling, transfer the shrimp to an ice bath before draining to stop cooking.
Release cucumber moisture
After smashing and seasoning, let the cucumber sit for 5 minutes, then drain excess liquid before adding dressing.
Add avocado last
Fold sliced avocado into the bowl after the dressing is mixed.
Garnish just before serving
Sprinkle sesame seeds and cilantro after chilling.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Smashed Cucumber, Avocado and Shrimp Salad?
- About 15 minutes in total: 10 minutes of prep and 5 minutes of cooking.
- How many servings does this Smashed Cucumber, Avocado and Shrimp Salad recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Smashed Cucumber, Avocado and Shrimp Salad recipe come from?
- It was shared by @clarkbar on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.