Warm Shrimp Salad with Cucumbers and Wasabi Vinaigrette - See more at:

Provided by Chef Ming Tsai, Blue Ginger

4 servings



  • 1 pound Uncooked small, peeled and deveined Shrimp

  • 1 large English cucumber, washed and thinly sliced

  • 1 1/2 cups grape tomatoes, cut into halves

Wasabi Vinaigrette:

  • 1 tablespoon sugar

  • 1 tablespoon soy sauce, naturally brewed

  • 6 scallions, thinly sliced (reserve 1 tablespoon of thinly sliced greens for garnish)

  • 1/2 cup canola oil

  • 1 tablespoon wasabi powder (bloom mixture by mixing with warm water and setting for 2 minutes)

  • juice of 1 lemon

  • kosher salt and freshly ground pepper to taste


  • Bloom wasabi by mixing wasabi powder with enough warm water to form a thick paste.

  • Allow mixture to bloom for 2 minutes and set aside.

  • In a large mixing bowl, combine sugar, soy sauce and lemon juice.

  • Mix until sugar has completely dissolved and add wasabi mixture.

  • Whisk until smooth.

  • Continue whisking mixture and gently stir in canola oil.

  • Add scallions (reserve 1 tablespoon) and desired amount of salt and pepper.

  • On a serving plate, arrange cucumbers \”carpaccio style\” and season with desired amount of salt and pepper and set aside.

  • In a large skillet or wok lightly coated with oil, saute 1 tablespoon of scallions and shrimp over medium to high heat for 2 minutes or until shrimp turns pink.

  • Add grape tomatoes and wasabi vinaigrette (reserve 2 tablespoons) and toss.

  • Spoon shrimp mixture onto the center of the cucumber plate and drizzle with remaining vinaigrette.

  • Garnish with scallion greens and serve.