Description
This vibrant Thailand Shrimp Salad combines fresh shrimp with a zesty lime and fish sauce dressing, accented by lemongrass, garlic, and a touch of heat from jalapeño and chili flakes. Served atop crisp cucumber rounds and julienned carrots, it’s a light, refreshing dish ideal for quick dinners or entertaining, bursting with bold Thai flavors and fresh herbs like mint and cilantro.
Ingredients
Scale
Dressing
- 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
Shrimp & Herbs
- 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)
Vegetable Base
- 2 cucumbers (sliced into thin 1/8-inch rounds)
- 1 large carrot (julienned or shredded into 2-inch matchsticks)
Instructions
- Prepare Dressing and Chop Ingredients: While heating the skillet, finely mince the garlic cloves to release aromatic oils, and thinly slice the jalapeño, removing seeds if a milder flavor is desired. Thinly slice the shallot, chop the mint and cilantro separately, slice cucumbers into thin 1/8-inch rounds, and julienne or shred the carrot into 2-inch matchsticks. In a small bowl, whisk together minced garlic, jalapeño slices, lime juice, fish sauce, lemongrass, brown sugar, and red chili flakes until the sugar dissolves. Let the dressing flavors marry while you cook the shrimp.
- Pan-Sear the Shrimp: Heat grapeseed oil in a skillet over medium-high heat until shimmering. Add the peeled and deveined shrimp in a single layer without crowding. Cook undisturbed for 1-2 minutes until the underside turns pink and just begins to curl into a loose C shape. Flip the shrimp and cook an additional 1-2 minutes until fully pink and opaque. Avoid overcooking to prevent rubbery texture. Remove shrimp to a cutting board, allow to cool slightly, then roughly chop into bite-sized pieces.
- Toss Shrimp with Dressing and Herbs: In a medium bowl, combine chopped shrimp with the sliced shallot, chopped mint, and cilantro. Pour the prepared dressing over and toss gently but thoroughly to coat each piece. Let the salad rest for 2-3 minutes so flavors meld and shrimp absorb the tangy, spicy dressing for a harmonious taste.
- Assemble and Serve: Arrange cucumber rounds and julienned carrots on a serving platter or individual plates as a crisp, fresh base. Generously top with the dressed shrimp mixture, allowing the flavorful dressing to drizzle onto the vegetables. Serve immediately while the shrimp remains warm and the vegetables retain their crunch for the best texture and flavor experience.
Notes
- Stop cooking shrimp as soon as they curl into a loose C shape to avoid rubbery texture. Shrimp continue cooking slightly from residual heat.
- If fish sauce is unavailable, substitute soy sauce, tamari, coconut aminos, or anchovy paste diluted with water for similar salty and umami notes.
- If fresh lemongrass is not on hand, replace with lemon zest plus grated ginger or dried lemongrass steeped in hot water.
- The dressing can be made up to 3 days in advance and stored in the refrigerator to deepen flavors.
- Shrimp can be cooked a day ahead and refrigerated; chop just before serving.
- Slice cucumbers and carrots no more than 2 hours before serving to maintain crispness and avoid mushy texture.
- Chop fresh herbs right before plating to prevent wilting and browning.
- Assemble the salad just before serving to preserve bright, fresh textures and flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Thai
Keywords: Thai shrimp salad, shrimp salad recipe, quick shrimp salad, fresh shrimp salad, lemongrass shrimp, lime shrimp salad, Asian shrimp salad, easy Thai recipe
