Description
A quick and flavorful Thai salad featuring cooked shrimp tossed in a spicy, tangy lime dressing.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 1 tablespoon granulated sugar
- 1 to 2 teaspoons chili flakes (or to taste)
- 1/2 cup thinly sliced red onion
- 1/2 cup chopped fresh cilantro
- 1/4 cup fresh mint leaves
- 1 stalk lemongrass, tender inner part only, thinly sliced
- 1/2 cup cherry tomatoes, halved
Instructions
- Cook the shrimp until pink and opaque. Immediately plunge into ice water to stop cooking, then drain well.
- In a small bowl, whisk together the fish sauce, lime juice, sugar, and chili flakes until the sugar dissolves. This is your dressing.
- In a medium bowl, combine the cooked shrimp, red onion, cilantro, mint, lemongrass, and cherry tomatoes.
- Pour the dressing over the shrimp mixture. Toss gently to coat all ingredients evenly.
- Serve immediately.
Notes
- For extra heat, add one finely sliced bird’s eye chili to the dressing.
- You can substitute cooked chicken or squid for the shrimp.
- For best flavor, use freshly squeezed lime juice.
- Prep Time: 15 min
- Cook Time: 5 min
- Category: Salad
- Method: Tossing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8
- Sodium: 750
- Fat: 3
- Saturated Fat: 0.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 38
- Cholesterol: 250
Keywords: Thai shrimp salad, Yum Goong, spicy shrimp, lime dressing, Asian salad