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Side view of Sweet and Sour Shrimp Salad served in a white bowl, garnished with cilantro, chili, and lime.

Sweet & Sour Shrimp Salad Recipe

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 14 minutes
This shrimp salad recipe 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.
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Sweet & Sour Shrimp Salad Recipe

Ingredients
  

For the Salad
  • 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
For the Salad Dressing
  • 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
 

Cook the shrimp
  1. In a pot, bring water with sliced ginger and spring onion to a boil.
    0.3 oz ginger, 2 stalks spring onion
  2. Add shrimp and simmer for 3 minutes until just cooked.
    1 lbs shrimp
  3. Transfer shrimp to an ice bath for 3 minutes to stop cooking. Drain and set aside.
Make the Salad Dressing
  1. 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
  2. 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
  3. Heat the oil over high heat until it begins to smoke.
    3 Tablespoon cooking oil
  4. Carefully pour the hot oil into the mixture — it will sizzle! Stir well and set aside.
Assemble the Salad
  1. In a large bowl, add shrimp, onion, cucumber, lemon slices, and calamansi.
    ½ cup onion, 6 oz cucumber, ½ lemon , 5 calamansi
  2. Pour over the hot oil salad sauce and toss gently. Add fresh cilantro and mix evenly.
    1.2 oz fresh cilantro
Garnish and serve
  1. Sprinkle extra sesame seeds for nutty flavor. Chill for 10–15 minutes before serving for best taste.

Notes

  1.  
Storage: 
  1. This shrimp salad recipe is best served chilled. Chill for 10–15 mins before serving.
  2. Refrigerate - Keep in an airtight container for up to 2 days in fridge.
  3. Do not freeze - Shrimp texture will degrade