There’s something wonderfully refreshing about a crisp, tangy cucumber salad paired with juicy shrimp.

This sunomono salad with shrimp and cucumber is light, healthy, and perfect as a starter or side dish.

With its balance of sweet, salty, and vinegary flavors, it’s a classic Japanese-inspired dish that’s easy to prepare at home.

Why You’ll Love This Recipe

It’s quick to make—ready in under 20 minutes.

The flavors are bright, tangy, and refreshing.

Shrimp adds protein, making it satisfying enough as a light meal.

Perfect for summer gatherings or as a side with sushi and grilled dishes.

What You’ll Need (Ingredient Highlights)

Cucumbers – thinly sliced for crisp, refreshing crunch.

Shrimp – boiled or sautéed, adding sweetness and protein.

Rice vinegar – the key to the signature sunomono tang.

Soy sauce – balances the acidity with umami flavor.

Sesame seeds – nutty crunch in every bite.

Dried seaweed (wakame) – adds a savory, ocean-like depth.

Pro Tips Before You Start

Salt cucumbers first to draw out excess water—this keeps the salad crisp.

Don’t overcook the shrimp; they should be just pink and tender.

Chill the salad for 10–15 minutes before serving to let the flavors develop.

Lightly toast sesame seeds for extra aroma and flavor.

How to Make Sunomono Salad with Shrimp and Cucumber

Step 1 – Prepare cucumbers

Slice cucumbers very thin with a sharp knife or mandoline.

Salt lightly, let sit for 10 minutes, then pat dry.

Step 2 – Cook shrimp

Boil or sauté shrimp until pink and opaque.

Chop into bite-sized pieces.

Step 3 – Make dressing

In a small bowl, whisk rice vinegar, soy sauce, sugar, and salt until sugar dissolves.

Step 4 – Assemble salad

Combine cucumbers, shrimp, and sesame seeds in a bowl.

Pour dressing over and toss well.

Step 5 – Finish and serve

Top with wakame seaweed. Serve chilled or at room temperature.

What to Serve It With

Pair with sushi rolls or sashimi for a Japanese-inspired meal.

Serve as a refreshing starter before grilled meats or seafood.

Great alongside rice bowls for a light lunch.

Variations / Substitutions

Use crab meat or imitation crab instead of shrimp.

Swap wakame for thinly sliced nori strips.

Add sliced radish or carrots for extra crunch.

Make it spicy by adding a dash of chili oil or red pepper flakes.

Storage & Leftovers

Best enjoyed fresh, but can be refrigerated up to 1 day.

Keep covered in an airtight container.

Drain excess liquid before serving leftovers.

FAQs

Can I make this ahead of time?
Yes, but store dressing separately and combine before serving for best texture.

What kind of cucumbers work best?
Japanese cucumbers or English cucumbers are ideal since they’re less watery.

Do I need to soak the wakame?
Yes, if using dried wakame, rehydrate it in water for 5 minutes before adding.

Can I use frozen shrimp?
Absolutely—just thaw and pat dry before cooking.

How do I keep the salad crunchy?
Salting cucumbers first prevents sogginess.

Can I make this vegetarian?
Yes, omit the shrimp and add more vegetables or tofu.

Final Thoughts

This sunomono salad with shrimp and cucumber is crisp, tangy, and full of delicate flavors.

It’s simple enough for a weeknight but elegant enough to serve at dinner parties.

A true refreshing favorite you’ll want to make again and again.