Cucumber Shrimp Salad Ebi Sunomono

Recipe Description

This is from a sushi feature in Sunset Magazine. But the shrimp in this salad isn't raw. It looked so good; I'm saving it here for later and sharing with you. The cucumbers become more flavorful, the longer you soak them. You need to chill it up to 2 hours, but 30 minutes at the very least.


  • 8 ounces cooked peeled and deveined shrimp, tails removed (31 - 40 per pound
  • 2 English cucumber, about 1 1/2 pounds total, rinsed
  • 1/3 cup rice vinegar
  • 2 tablespoons Granulated sugar|Sugar
  • 2 teaspoons soy sauce
  • 1/3 cup unsalted dry roasted peanuts, chopped


Rinse and drain shrimp then cut in half lengthwise - blot dry with papertowels to remove excess water.
Slice the cucumbers thinly.
In a pretty bowl, combine the vinegar, Granulated sugar|Sugar and soy sauce, then mix in the cucumbers and shrimp.
Chill at least 30 minutes, up to 2 hours is best.
Garnish with peanuts just before serving.
This article uses material from the "Cucumber Shrimp Salad Ebi Sunomono" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License