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Cucumber Shrimp Peanut Salad
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Cucumber Shrimp Peanut Salad

This cucumber shrimp peanut salad is packed with delicious flavor, the best crunch from mini cucumbers, and loaded with protein thanks to shrimp!  Healthy fat from avocado rounds out this amazing lunch or dinner.  You’re going to want to keep making this salad on repeat because it is that good!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Main Course, Salad
Cuisine: Asian
Keyword: cucumber, peanut sauce, salad, shrimp
Servings: 4
Author: Heather

Ingredients

Shrimp Ingredients

  • 1 lb jumbo shrimp, peeled and deveined (defrosted if using frozen)
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/2 tsp garlic granules
  • 1/4 tsp pepper

Peanut Dressing Ingredients

  • 1/2 cup natural peanut butter
  • 1/4 cup rice vinegar
  • 1/4 cup coconut aminos
  • 1/4 cup maple syrup
  • 1 tsp sriracha
  • 1/4 tsp garlic granules
  • 1/4 tsp ground ginger

Salad Ingredients

  • 4 Pure Flavor ® Mini Cucumbers
  • 1 avocado
  • 1/4 cup dry roasted peanuts
  • 1/4 cup fresh basil, minced

Instructions

  • Begin by preheating the oven to 400 degree F.  In a bowl combine the shrimp, avocado oil, garlic granules, sea salt and pepper.  Toss to combine.  Place shrimp on a rimmed baking sheet with a little space between each shrimp.  Bake for 10 minutes, or until the shrimp is opaque, and set aside to cool.
  • Make the peanut dressing by combining the peanut butter, rice vinegar, coconut aminos, maple syrup, sriracha, garlic granules, ground ginger and water together.  Whisk until combined, shake in a mason with a lid, or blend in a mini blender.
    diced cucumber and avocado
  • Dice the mini cucumbers into bite size pieces.  Peel and dice the avocado.  To make the salad, mix together the cucumber, avocado, shrimp and half the peanut dressing  Add more dressing as needed. To serve, top with basil and peanuts. Enjoy!
    Cucumber Shrimp Peanut Salad