Dinner

Thailand Shrimp Salad Recipe

Name: Thailand Shrimp Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 2 garlic cloves (freshly minced for best aroma); 1 jalapeño (thinly sliced, seeds removed if less heat preferred); 3 tbsp lime juice; 2 tbsp fish sauce; 2 tbsp fresh lemongrass (finely chopped); 1 1/2 tsp brown sugar; 1/4 tsp red chili flakes; 1 tbsp grapeseed oil; 1/2 lb shrimp (peeled and deveined); 1 shallot (thinly sliced); 1/4 cup fresh mint (chopped); 1/4 cup fresh cilantro (chopped); 2 cucumbers (sliced into thin 1/8-inch rounds); 1 large carrot (julienned or shredded into 2-inch matchsticks)

ByLila Prescott July 5, 2026July 5, 2026

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Introduction

This Thailand Shrimp Salad is a bright and refreshing dish full of zesty lime, fragrant lemongrass, and a punch of heat from jalapeño. Perfect for a quick dinner, it combines tender shrimp with crisp cucumber, shredded carrot, and fresh herbs for a vibrant, flavorful bowl that tastes like a Thai restaurant at home.

The image shows a close-up of a fresh shrimp salad with several layers and colors. At the base is a layer of thin, green spiralized zucchini and orange carrot strips, adding a crunchy texture. On top of this is a layer of pinkish-white cooked shrimp, slightly curled and garnished with small green cilantro leaves scattered throughout. Thin rings of purple onion are mixed in, creating a contrast with the greens and shrimp. The salad looks fresh, light, and colorful, set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the dressing:
- 2 garlic cloves, freshly minced
- 1 jalapeño, sliced
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 2 tbsp lemongrass
- 1 1/2 tsp brown sugar
- 1/4 tsp red chili flakes
For the shrimp:
- 1 tbsp grapeseed oil
- 1/2 lb shrimp, peeled and deveined
- 1 shallot, thinly sliced
- 1/4 cup mint, chopped
- 1/4 cup cilantro, chopped
For the base:
- 2 cucumbers, sliced into thin 1/8-inch rounds
- 1 large carrot, shredded or julienned into 2-inch matchsticks

Instructions

Step 1: Prepare all ingredients. Mince the garlic finely and slice the jalapeño into thin rounds, removing seeds for less heat if desired. Thinly slice the shallot, chop the mint and cilantro separately, slice cucumbers into thin rounds, and julienne or shred the carrot into matchsticks. In a small bowl, whisk together garlic, jalapeño, lime juice, fish sauce, lemongrass, brown sugar, and red chili flakes until the sugar dissolves. Let the dressing flavors meld while cooking the shrimp.

Step 2: Heat grapeseed oil in a skillet over medium-high heat until shimmering. Add the shrimp in a single layer without crowding. Cook for 1-2 minutes until the underside turns pink, then flip and cook another 1-2 minutes until pink and just cooked through. Remove shrimp from heat, let cool slightly, and roughly chop into bite-sized pieces.
Step 3: In a medium bowl, combine the chopped shrimp, sliced shallot, chopped mint, and cilantro. Pour the dressing over and toss gently to coat everything evenly. Let the salad sit for 2-3 minutes to allow the flavors to meld and the shrimp to absorb the dressing.
Step 4: Arrange the cucumber rounds and carrot matchsticks on a serving platter or individual plates as a crisp base. Top generously with the dressed shrimp mixture, letting the dressing drizzle onto the vegetables. Serve immediately while the shrimp is warm and vegetables remain crunchy.

Tips & Variations

To avoid rubbery shrimp, cook them just until they curl into a loose “C” shape and turn pink—overcooking makes them tough.
If you don’t have fish sauce, substitute with soy sauce or tamari for saltiness, or coconut aminos for a sweeter touch. Anchovy paste diluted with water can add a similar umami punch.
No lemongrass? Use lemon zest and grated ginger for a citrusy note, or dried lemongrass steeped in hot water as a substitute.

Prepare the dressing up to 3 days ahead and refrigerate to deepen the flavors.
Slice cucumbers and carrots no more than 2 hours before serving to keep them crisp and fresh.
Chop herbs just before serving to prevent wilting and discoloration.

Storage

Store leftover shrimp in a covered container in the refrigerator for up to 1 day. Keep the dressing separate in a sealed jar for up to 3 days. Prepare vegetable slices and fresh herbs shortly before serving to maintain crispness. Reheat shrimp gently before mixing if desired, though serving at room temperature works well for this salad.

How to Serve

The image shows a close-up of a fresh shrimp salad. The dish has multiple layers beginning with spiralized light green zucchini noodles as the base. On top are plump, cooked shrimp, pinkish-white with slight orange edges and a soft texture. Thin slices of purple onion rings and thin orange carrot strips are mixed evenly with the shrimp and zucchini. Bright green cilantro leaves are scattered across, adding a fresh touch. The salad appears lightly seasoned with small specks of seasoning visible on the shrimp and vegetables, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the dressing and cook the shrimp up to a day in advance. Keep them refrigerated separately. Slice the vegetables and chop herbs close to serving time to keep everything fresh. Assemble the salad just before serving to maintain the best texture and flavor.

What if I don’t like spicy food?

Simply remove the seeds from the jalapeño to reduce heat or omit the chili flakes in the dressing. You can also use mild peppers or leave out jalapeño altogether and adjust the seasoning to your taste.