Cucumber & Shrimp Salad With Chia Vinaigrette Dressing
Prep time: 
Cook time: 
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Serves: 4 servings
Shrimp sautéed in herb butter:
  • 12 large shrimp, peeled
  • 1 tbsp high quality butter
  • 1 tbsp sage, minced
  • salt + pepper, to taste
  • 1 large English cucumber, peeled
  • 1 medium red bell pepper, very thinly sliced
  • ⅓ cup fresh cilantro, roughly chopped
  • sea salt, to garnish
Chia vinaigrette dressing
  • 1 tbsp soy ginger sauce
  • 1 tbsp coconut vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 1 tbsp chia seeds
  1. In a cast iron pan, melt the butter in medium heat. Add the shrimp, sage and garnish with salt and pepper. Sauté the shrimp cooked and both sides are golden brown (about 10 minutes). Let it cool off completely.
  2. Spiralize the cucumber and lay out on paper towels. Gently pat cucumber it towels to soak up the excess liquid. Using kitchen scissors, trim cucumber into bite-size pieces. Set aside.
  3. In a large bowl, whisk together the vinaigrette ingredients. Add the chilled shrimp and toss to coat.
  4. Add the cucumber and toss to coat.
  5. Garnish with cilantro and sea salt. Serve immediately
Leftovers can be stored in an airtight container and refrigerated for up to a day. The cucumber will release excess water as it sits. You can drain the water before serving
Recipe by Garden in the Kitchen at