Burmese Shrimp and Cucumber Salad

I don’t know how the longtime bloggers keep track of what dishes they made oh 4, 6, 8 years ago.  When I was talking to a friend last weekend about what I’d cooked, I mentioned I’d made a shrimp and cucumber salad.  You’ve made something like before, haven’t you?  I quickly responded no.

Well, I was wrong.  Not only did I make and post a Vietnamese Shrimp and Cucumber salad already, but it was 1) less than a year ago and 2) it was so so good I have no idea how I’d forgotten about it so soon.

So I now have two shrimp and cucumber salads posted.  But even though they’ve both got quite a few of the same base ingredients (shrimp, cucumbers, chile peppers, lime juice, fish sauce), the similarities end there.

The Vietnamese salad is something of a beast.  It’s not something that you’re going to whip out on a weeknight when you get home from work totally ravenous.  It’s the kind of dish best served at a weekend dinner party, when you’ve got guests to impress and plenty of time to prep.

This Burmese salad, however, is a total snap to throw together.   So maybe it’s a good thing I have a shoddy memory because sometimes simple is good.  And well, choice is good too.  So don’t  be surprised if I end up making another version if I find another recipe in a Thai or Lao cookbook.   Consider yourself warned because I apparently have a thing for shrimp and cucumber salads.


Burmese Shrimp and Cucumber Salad

If you have leftovers you may need to add a little extra fish sauce and lime juice, as the salad tends to soak up any liquids if stored for more than an hour or so.

Yield: 4 side servings


* 2 Tablespoons vegetable oil
* 1 pound medium shrimp, peeled, deveined, rinsed
* 4 green onions, sliced lengthwise and then cut into 1-inch pieces
* 2 medium cucumbers
* 1/4 cup chopped cilantro leaves
* 1 red Jalapeno pepper, seeded and minced
* 1 Tablespoon fish sauce
* 2 Tablespoons lime juice
* salt (optional)


Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring frequently, until they turn pink. Remove from heat and transfer to a cutting board. Roughly chop and transfer the shrimp and any accumulated juices to a large bowl or platter. Add the green onions.

Cut the cucumbers lengthwise and scoop out any seeds. Cut into approximate 1-1/2-inch lengths and then cut those pieces into thick matchsticks. Add the cucumber, cilantro, Jalapeno, fish sauce and lime juice to the shrimp and toss to coat. Taste and add a little salt, if necessary.

Serve immediately.

Adapted from Burma: Rivers of Flavor by Naomi Duguid

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6 Responses to “Burmese Shrimp and Cucumber Salad”

  1. #
    Eileen — February 12, 2013 at 10:02 am

    I don’t know about other foodbloggers, but I just go ahead and own what I’m making. If it’s a repeat, that’s ok–the recipe is already written up, and after all, who doesn’t make the same food time after time? :) This salad sounds so good, it’s easy to see why you want to make it over and over!


    • Cate — February 12th, 2013 @ 5:14 pm

      Yeah, no shame in repeats I guess. And that’s what I love too about “new” recipes that are just tweaks. Copy and paste the old recipe, change a couple ingredients and voila! Total time saver :)


  2. #
    A farmer in the dell — February 14, 2013 at 12:30 pm

    This salad is worthy of a repeat! Sounds amazing. All that’s missing is lovely glass of Chardonnay!


    • Cate — February 14th, 2013 @ 5:13 pm

      Thanks Andrea :)


  3. #
    Jennifer — May 8, 2013 at 2:38 pm

    I made this for dinner tonight. My husband and I LOVED it!!! It was light and yet the flavors were outstanding. And super fast to make. (I’d forgotten to defrost the shrimp & yet I had it made and on the table in under 30 minutes.) We ate every bit of it.

    We paired it with the Indian Spiced Mashed Cauliflower. We finished that as well!

    Thanks for the great recipes, Cate.


    • Cate — May 8th, 2013 @ 6:09 pm

      Hooray! So glad you liked it Jennifer :) Thanks so much for taking the time to comment and let me know.


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