Thai Shrimp Salad
A refreshing and vibrant salad pairing tender shrimp with crunchy vegetables and a zesty dressing, perfect for any occasion.
Ingredients
For the Base
- 1/2 lb shrimp (peeled and deveined) Can substitute with chicken or tofu.
- 2 pieces cucumbers (sliced into thin 1/8-inch rounds)
- 1 large carrot (shredded or julienned)
- 1 piece shallot (thinly sliced)
- 1/4 cup mint (chopped) Fresh herbs recommended.
- 1/4 cup cilantro (chopped) Fresh herbs recommended.
For the Sauce
- 2 cloves garlic (freshly minced)
- 1 piece jalapeño (sliced) Adjust heat to taste.
- 3 tbsp lime juice
- 2 tbsp fish sauce Substitute with soy sauce for a vegetarian option.
- 2 tbsp lemongrass (finely chopped) Use lemon zest and lime juice if unavailable.
- 1 1/2 tsp brown sugar
- 1/4 tsp red chili flakes Adjust spice level to taste.
- 1 tbsp grapeseed oil
Instructions
Preparation
- In a bowl, combine the freshly minced garlic, sliced jalapeño, lime juice, fish sauce, lemongrass, brown sugar, and red chili flakes. Stir well to dissolve the sugar.
- In a skillet, heat the grapeseed oil over medium-high heat. Add the shrimp in a single layer and cook for about 1-2 minutes until they turn pink. Flip and cook for another 1-2 minutes. Remove from heat and chop roughly.
- In a medium bowl, mix the chopped shrimp, sliced shallot, chopped mint, and cilantro. Pour the dressing over the salad and toss thoroughly until everything is evenly coated.
- On a plate, arrange the cucumber slices and shredded carrot to create a base. Top with the dressed shrimp salad and serve immediately.
Notes
Use fresh herbs for better flavor. Adjust seasoning and spice level according to taste. Salad is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days.