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This Thai Shrimp Salad is a vibrant, satisfying meal that balances sweet, sour, salty, and spicy flavors. It comes together quickly with plump shrimp, crisp vegetables, and a zesty dressing. Perfect for busy weeknights or impressive enough for guests.

Why You’ll Love This Thai Shrimp Salad

Flavor explosion: Bright, tangy dressing with lime, fish sauce, and chili.
Quick & easy: Ready in under 20 minutes from start to finish.
Versatile & forgiving: Easily swap veggies or adjust spice to taste.
Beautiful presentation: Vibrant colors look restaurant-worthy.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
2 tbsp vegetable or avocado oil
1 large lime, juiced (about 3 tbsp)
2 tbsp fish sauce
1 tbsp honey or maple syrup
1-2 red chilies, finely sliced (adjust to taste)
2 cloves garlic, minced
1 small red onion, thinly sliced
1 medium carrot, julienned or grated
½ small red cabbage, thinly sliced
1 cucumber, halved and sliced
1 cup fresh cilantro, roughly chopped
½ cup fresh mint leaves
¼ cup roasted peanuts, roughly chopped

Tools: Large mixing bowl, medium skillet or frying pan, small bowl for dressing, sharp knife, cutting board

Notes: A little goes a long way with the dressing ingredients—especially the fish sauce and lime. They create that signature Thai balance, so measure carefully and taste as you go!

Nutrition (per serving)

Calories:	285 kcal
Protein:	24 g
Fat:	10 g
Carbs:	22 g
Fiber:	5 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

Don’t skip the fresh herbs. Cilantro and mint are non-negotiable here—they bring that unmistakable Thai aroma and freshness. If you’re not a cilantro fan, you can use Thai basil or extra mint instead.
Use raw, peeled shrimp for best results. Frozen is totally fine—just thaw them in cold water before cooking. Avoid pre-cooked shrimp, as they can become rubbery when mixed with the dressing.
Adjust the spice level to your liking. The red chilies add a nice kick, but you can remove the seeds for less heat or add a pinch of chili flakes if you don’t have fresh chilies.
Slice your veggies thinly and evenly. This ensures every bite has a mix of textures and flavors. A mandoline can help, but a sharp knife works just fine.

How to Make Thai Shrimp Salad

Step 1: Start by prepping your shrimp. Pat them dry with a paper towel—this helps them get a nice sear instead of steaming. Season lightly with a pinch of salt. Heat a skillet over medium-high heat and add the oil. Once hot, add the shrimp in a single layer. You’ll hear a satisfying sizzle! Cook for about 1-2 minutes per side, until they turn pink and opaque. Be careful not to overcook them, or they’ll become tough. Transfer them to a plate to cool slightly.

Step 2: While the shrimp are cooling, make the dressing. In a small bowl, combine the lime juice, fish sauce, honey, minced garlic, and sliced chilies. Whisk everything together until the honey dissolves. Give it a taste—it should be tangy, salty, and a little sweet. If it’s too sharp, add a touch more honey. If it’s too salty, add another squeeze of lime. This dressing is the soul of the salad, so adjust it until it sings.

Step 3: Now, let’s assemble the veggie base. In a large mixing bowl, combine the sliced red onion, carrot, red cabbage, and cucumber. Toss them together—you’ll love the vibrant colors already! Add most of the fresh cilantro and mint (reserve a little for garnish), and gently mix to distribute the herbs evenly. The combination of crisp veggies and fragrant herbs is what makes this salad so refreshing.

Step 4: Time to bring it all together. Add the slightly cooled shrimp to the bowl with the veggies. Pour about two-thirds of the dressing over everything. Using tongs or clean hands, toss everything gently but thoroughly. You want every ingredient to be lightly coated in that gorgeous dressing. Let it sit for 2-3 minutes—this allows the flavors to meld and the veggies to soften just a touch.

Step 5: Finally, garnish and serve. Sprinkle the salad with the chopped peanuts and the reserved herbs. Drizzle the remaining dressing over the top for an extra burst of flavor. The peanuts add a wonderful crunch and nuttiness that contrasts beautifully with the juicy shrimp and crisp vegetables. Serve immediately while everything is fresh and vibrant!

Storage & Freshness Guide

Fridge: Store assembled salad up to 1 day in an airtight container; best eaten fresh.
Freezer: Not recommended—vegetables will become soggy upon thawing.
Reviving: If veggies soften, add fresh herbs and a squeeze of lime before serving.

Serving Suggestions

Complementary Dishes

Sticky Jasmine Rice — The slight sweetness and floral aroma of jasmine rice balance the tangy salad perfectly. It’s also great for soaking up any extra dressing.
Fresh Summer Rolls — Serve these on the side for a light, interactive meal. They share similar flavors but offer a different texture.
Grilled Chicken Satay — If you’re feeding a crowd, these skewers add a protein boost and a smoky, savory element that pairs wonderfully with the salad.

Drinks

Thai Iced Tea — The creamy, sweet notes are a fantastic contrast to the salad’s zesty, spicy profile. It’s a classic pairing for a reason!
Citrusy White Wine — A Sauvignon Blanc or Pinot Grigio with bright acidity complements the lime and herbs without overpowering them.
Sparkling Water with Lime — Sometimes simple is best. The bubbles cleanse the palate, making each bite of the salad taste fresh and new.

Something Sweet

Mango with Sticky Rice — This iconic Thai dessert feels like a natural follow-up. The sweet, creamy mango and coconut rice are a lovely finish to the meal.
Coconut Ice Cream — A scoop of rich, creamy coconut ice cream is refreshing and not too heavy. It cools the palate if the salad was a bit spicy.
Pineapple Sorbet — Bright, tangy, and light—this dessert echoes the tropical vibes of the salad and leaves you feeling refreshed.

Top Mistakes to Avoid

Overcooking the shrimp. They continue to cook a bit after you take them off the heat, so pull them as soon as they turn pink and opaque. Rubbery shrimp can ruin the texture of the whole salad.
Skipping the tasting step for the dressing. The balance of sweet, sour, and salty is crucial. If you don’t taste and adjust, you might end up with a dressing that’s too sharp or too salty.
Adding the dressing too early. If you dress the salad long before serving, the veggies can become soggy and lose their crunch. Toss everything just before you’re ready to eat.
Using wilted or old herbs. Fresh herbs are key here—if they’re sad and limp, the salad will lack that vibrant, aromatic quality. Look for bright green, perky leaves.

Expert Tips

Tip: For an extra layer of flavor, marinate the shrimp. Toss them with a tablespoon of the dressing and let them sit for 10 minutes before cooking. This infuses them with a subtle tang and keeps them juicy.
Tip: If you have time, quick-pickle the red onion. Soak the sliced onion in the lime juice for 5-10 minutes before making the dressing. It softens the sharpness and adds a lovely tangy crunch.
Tip: Toast the peanuts lightly in a dry pan before chopping. It deepens their nutty flavor and makes them even more fragrant—a little extra step that makes a big difference.
Tip: Make it ahead by prepping components separately. Keep the dressing, cooked shrimp, and chopped veggies in separate containers in the fridge. Combine everything right before serving to maintain texture.

FAQs

Can I make this salad ahead of time?
You can prep the components ahead, but I don’t recommend assembling the entire salad more than an hour in advance. The veggies will release water and become sogy, and the herbs can wilt. Instead, store the dressing, cooked shrimp, and chopped veggies separately in the fridge. Toss everything together just before serving—it’ll still be quick, and the texture will be perfect.

What can I use instead of fish sauce?
If you don’t have fish sauce or prefer a vegetarian version, you can use soy sauce or tamari. The flavor will be slightly different—less funky, more salty—but still delicious. You might want to add an extra squeeze of lime to balance it. Coconut aminos are another option, though they’re sweeter and less salty.

How do I know when the shrimp are cooked?
Shrimp cook very quickly! They’re done when they turn pink and opaque all the way through, and they curl into a loose “C” shape. If they curl tightly into an “O,” they’re likely overcooked. The total cooking time is usually 2-4 minutes, depending on their size.

Can I add fruit to this salad?
Absolutely! Sliced mango, papaya, or even some juicy pineapple work beautifully. They add a sweet contrast that plays well with the spicy, tangy dressing. Just add them right before serving so they don’t make the salad too watery.

Is this salad spicy?
It has a mild to medium spice level, but you can easily adjust it. Remove the seeds from the chilies for less heat, or leave them in if you like it fiery. If you’re sensitive to spice, start with just half a chili—you can always add more later.

Thai Shrimp Salad

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Thai, asian

Servings 4

Total Time 20 minutes

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Make a fresh and zesty Thai Shrimp Salad in just 20 minutes! This easy recipe features plump shrimp and a tangy dressing. Get the full recipe here!

Ingredients

For the Ingredients

450 g large raw shrimp (peeled and deveined)
2 tbsp vegetable or avocado oil
1 large lime (juiced (about 3 tbsp))
2 tbsp fish sauce
1 tbsp honey or maple syrup
1-2 red chilies (finely sliced (adjust to taste))
2 cloves garlic (minced)
1 small red onion (thinly sliced)
1 medium carrot (julienned or grated)
0.5 small red cabbage (thinly sliced)
1 cucumber (halved and sliced)
1 cup fresh cilantro (roughly chopped)
0.5 cup fresh mint leaves
0.25 cup roasted peanuts (roughly chopped)

Instructions

01
Start by prepping your shrimp. Pat them dry with a paper towel—this helps them get a nice sear instead of steaming. Season lightly with a pinch of salt. Heat a skillet over medium-high heat and add the oil. Once hot, add the shrimp in a single layer. You’ll hear a satisfying sizzle! Cook for about 1-2 minutes per side, until they turn pink and opaque. Be careful not to overcook them, or they’ll become tough. Transfer them to a plate to cool slightly.
02
While the shrimp are cooling, make the dressing. In a small bowl, combine the lime juice, fish sauce, honey, minced garlic, and sliced chilies. Whisk everything together until the honey dissolves. Give it a taste—it should be tangy, salty, and a little sweet. If it’s too sharp, add a touch more honey. If it’s too salty, add another squeeze of lime. This dressing is the soul of the salad, so adjust it until it sings.
03
Now, let’s assemble the veggie base. In a large mixing bowl, combine the sliced red onion, carrot, red cabbage, and cucumber. Toss them together—you’ll love the vibrant colors already! Add most of the fresh cilantro and mint (reserve a little for garnish), and gently mix to distribute the herbs evenly. The combination of crisp veggies and fragrant herbs is what makes this salad so refreshing.
04
Time to bring it all together. Add the slightly cooled shrimp to the bowl with the veggies. Pour about two-thirds of the dressing over everything. Using tongs or clean hands, toss everything gently but thoroughly. You want every ingredient to be lightly coated in that gorgeous dressing. Let it sit for 2-3 minutes—this allows the flavors to meld and the veggies to soften just a touch.
05
Finally, garnish and serve. Sprinkle the salad with the chopped peanuts and the reserved herbs. Drizzle the remaining dressing over the top for an extra burst of flavor. The peanuts add a wonderful crunch and nuttiness that contrasts beautifully with the juicy shrimp and crisp vegetables. Serve immediately while everything is fresh and vibrant!