Sweet and Sour Shrimp Salad
If you love shrimp but want something lighter than heavy sauces, this shrimp salad recipe is your answer. It brings together juicy shrimp, crisp veggies, citrus tang, and that flavor-loaded Asian dressing that crackles to life with hot oil.
Ready in just 15 minutes, this salad tastes like summer on a plate, sweet, sour, spicy, and totally craveable.
Fresh, fiery, and totally addictive in just 15 minutes.
The first time I tried a sweet & sour shrimp salad was at a friend’s backyard dinner. They whipped it up fast, poured hot oil into the sauce, and I thought they’d lost their mind—then that aroma hit. One bite later, I was sneaking extra shrimp from the bowl when no one was watching. Since then, I’ve made this shrimp salad recipe for gatherings, always with that same dramatic pour.
🫶 Hui
Taste and Texture
This isn’t just a salad—it’s a flavor bomb. You get contrast in every bite: hot meets cold, crisp meets tender, sweet meets savory. The hot oil poured over the aromatics in the dressing releases fragrance you smell before you taste.
The first forkful delivers tender shrimp dancing in tangy sauce; veggies snap, dressing lingers, and you’re hooked. Bold, balanced, and not heavy, this shrimp salad recipe is snack, meal, and showstopper all in one.
More salad recipes? Try our Asparagus Shrimp Warm Salad next.
Ingredients in Sweet & Sour Shrimp Salad Recipe
Here’s what you’ll need to make your Sweet & Sour Shrimp Salad Recipe:
- Shrimp (peeled & deveined): The star — juicy and mild.
- Spring onion, sliced ginger, onion, cucumber: For crunch, freshness, and texture.
- Lemon slices & calamansi: Zingy citrus punch.
- Fresh cilantro: Bright herb lift.
- Water, light soy sauce, vinegar, oyster sauce: The tangy-savory backbone.
- Chili powder, red chilies: Spicy lift (adjust to your heat tolerance).
- Sugar & salt: Sweet-sour balance.
- Spring onion, garlic: Aromatics.
- White sesame seeds: Nutty texture.
- Cooking oil: For that hot-oil technique that transforms the dressing.
How to Make Sweet & Sour Shrimp Salad Recipe
Cook Shrimp
Boil water with ginger + spring onion. Add shrimp and simmer ~3 minutes until just cooked. Shock in an ice bath for 3 minutes. Drain.
Make Dressing
Whisk water, soy sauce, vinegar, oyster sauce, chili powder, sugar, salt, spring onion, garlic, sesame seeds, red chilies.
Hot Oil Pour
Heat oil over high until wisps of smoke. Carefully pour over the aromatics in the dressing (it will sizzle!). Stir to combine.
Assemble Salad
In a large bowl, combine shrimp, onion, cucumber, lemon slices, calamansi. Pour over hot-dressed sauce. Toss gently. Add fresh cilantro and mix.
Garnish & Chill
Sprinkle extra sesame seeds, then chill 10–15 minutes for best flavor before serving.
Substitutions/Variations
| Condition | Tips / Suggestions |
|---|---|
| Herb swap | Use parsley or mint instead of cilantro |
| Citrus tweak | Use lime if you don’t have calamansi |
| Oyster sauce alternative | Use hoisin or mushroom-based sauce for a vegetarian version |
| Nutty crunch | Swap sesame seeds with crushed peanuts or cashews |
| Veggie add-ins | Add bell peppers, shredded cabbage, or carrots for color and crunch |
| Protein twist | Swap shrimp for cooked chicken or tofu |
FAQ and Tips
Storage
- This shrimp salad recipe is best served chilled. Chill for 10–15 mins before serving.
- Refrigerate – Keep in an airtight container for up to 2 days in fridge.
- Do not freeze – Shrimp texture will degrade.
Pair this Shrimp Salad Recipe with
- Stir-Fried Tomato and Egg
- Coca Cola Chicken Wings
- Chili oil drizzle if you like it spicy
If you try this shrimp salad recipe, let us know! I want to see how your hot oil technique turns out—and how your guests fight over the last bite!
Sweet & Sour Shrimp Salad Recipe
Ingredients
- 1 lbs shrimp, peeled, deveined
- 2 stalks spring onion
- 0.3 oz ginger, sliced
- ½ cup onion, sliced
- 6 oz cucumber, thinly sliced
- ½ lemon , sliced
- 5 calamansi, halved
- 1.2 oz fresh cilantro , chopped
- ¼ cup water
- 4 Tablespoon light soy sauce
- 3 Tablespoon vinegar
- 1 Tablespoon oyster sauce
- ½ Tablespoon chili powder
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 2 Tablespoon spring onion, sliced
- 2 Tablespoon garlic, minced
- 2 teaspoon white sesame seeds
- 2 small red chilies, chopped
- 3 Tablespoon cooking oil
Method
- In a pot, bring water with sliced ginger and spring onion to a boil.0.3 oz ginger, 2 stalks spring onion
- Add shrimp and simmer for 3 minutes until just cooked.1 lbs shrimp
- Transfer shrimp to an ice bath for 3 minutes to stop cooking. Drain and set aside.
- In a mixing bowl, mix water, soy sauce, vinegar, oyster sauce, chili powder, sugar, and salt.¼ cup water, 4 Tablespoon light soy sauce, 3 Tablespoon vinegar, 1 Tablespoon oyster sauce , ½ Tablespoon chili powder, 1 teaspoon granulated sugar , 1 teaspoon salt
- Stir in spring onion, garlic, sesame seeds, and red chili.2 Tablespoon spring onion, 2 Tablespoon garlic, 2 teaspoon white sesame seeds, 2 small red chilies
- Heat the oil over high heat until it begins to smoke.3 Tablespoon cooking oil
- Carefully pour the hot oil into the mixture — it will sizzle! Stir well and set aside.
- In a large bowl, add shrimp, onion, cucumber, lemon slices, and calamansi.½ cup onion, 6 oz cucumber, ½ lemon , 5 calamansi
- Pour over the hot oil salad sauce and toss gently. Add fresh cilantro and mix evenly.1.2 oz fresh cilantro
- Sprinkle extra sesame seeds for nutty flavor. Chill for 10–15 minutes before serving for best taste.
Notes
- This shrimp salad recipe is best served chilled. Chill for 10–15 mins before serving.
- Refrigerate – Keep in an airtight container for up to 2 days in fridge.
- Do not freeze – Shrimp texture will degrade
