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This Asian Shrimp Salad is a vibrant, refreshing meal that feels both light and satisfying. It combines plump shrimp, crunchy slaw, and a zingy savory-sweet dressing for a perfect texture and flavor celebration. Best of all, it comes together quickly and is wonderfully versatile for any season.

Why You’ll Love This Asian Shrimp Salad

Texture party: Tender shrimp, crisp veggies, and crunchy toppings in every bite.
Incredible dressing: A magical balance of savory, sweet, tangy, and spicy.
Quick & easy: Ready in under 30 minutes for a fast, impressive meal.
Light yet satisfying: Packed with protein and hearty vegetables to keep you full.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
1 tbsp neutral oil (like avocado or grapeseed)
1/2 tsp salt
1/4 tsp black pepper
300 g shredded green cabbage
150 g shredded red cabbage
2 large carrots, julienned or grated
1 red bell pepper, thinly sliced
1 cucumber, thinly sliced or spiralized
4 spring onions, thinly sliced
1/2 cup fresh cilantro, roughly chopped
1/4 cup fresh mint leaves, roughly chopped
1/4 cup roasted peanuts or sesame seeds, for garnish
1/3 cup lime juice (about 2-3 limes)
2 tbsp fish sauce
2 tbsp soy sauce or tamari
1 tbsp honey or maple syrup
1 tbsp fresh ginger, grated
1 small garlic clove, minced
1/2 – 1 tsp chili garlic sauce or sriracha (adjust to taste)

Tools: A large mixing bowl, a large skillet or wok, a small jar or whisk for the dressing, and a sharp knife for prepping all those beautiful veggies.

Notes: Don’t stress if you’re missing one herb or vegetable—the recipe is wonderfully adaptable. The real stars are the fresh shrimp and that vibrant, umami-packed dressing.

Nutrition (per serving)

Calories:	285 kcal
Protein:	24 g
Fat:	9 g
Carbs:	28 g
Fiber:	6 g

Serves: 4 | Prep Time: 20 minutes | Cook Time: 5 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

Get your shrimp right. I highly recommend using raw, peeled, and deveined shrimp for the best texture and flavor. If they’re frozen, just thaw them overnight in the fridge or under cold running water. Pat them very dry with paper towels before cooking—this is the secret to a good sear instead of a steam.
Don’t skip the fresh herbs. I know, sometimes you’re tempted to leave them out, but the cilantro and mint are non-negotiable for that authentic, bright flavor. They add a layer of freshness that dried herbs just can’t replicate.
Taste your dressing as you go. The balance of salty (soy/fish sauce), sour (lime), sweet (honey), and spicy (chili) is personal. Mix it up, taste it, and don’t be afraid to adjust. Want more tang? Add lime. More depth? A splash more fish sauce. Make it yours!
Prep your veggies uniformly. Try to slice or shred your vegetables to a similar size. This isn’t just for looks—it ensures you get a little bit of everything in each forkful and makes the salad much more enjoyable to eat.

How to Make Asian Shrimp Salad

Step 1: First, let’s make that incredible dressing. In a small jar with a lid or a bowl, combine the lime juice, fish sauce, soy sauce, honey, grated ginger, minced garlic, and chili garlic sauce. Seal the jar and shake it vigorously for about 30 seconds, or whisk it in a bowl until everything is perfectly emulsified. You’ll notice the honey dissolves and the mixture becomes a lovely, uniform color. Give it a quick taste and adjust any element to your liking—maybe a pinch more honey if it’s too sharp, or another dash of chili for more heat. Set this aside while you work on the rest.

Step 2: Now, pat your shrimp completely dry with paper towels. This is a crucial step for getting a nice sear instead of boiling them in their own moisture. Season them evenly with the salt and black pepper. Heat the neutral oil in a large skillet or wok over medium-high heat. When the oil is shimmering hot, add the shrimp in a single layer. You should hear a satisfying sizzle.

Step 3: Cook the shrimp for about 1-2 minutes per side. You’re looking for them to turn pink and opaque all the way through, with a slight golden-brown crust on the outside. Be careful not to overcrowd the pan—if you need to, cook them in two batches. Overcooked shrimp become rubbery, so as soon as they curl and turn pink, they’re done. Transfer them to a clean plate to stop the cooking process. Let them cool for a few minutes.

Step 4: While the shrimp are cooling, assemble your salad base. In your large mixing bowl, combine the shredded green and red cabbage, julienned carrots, sliced red bell pepper, cucumber, and most of the sliced spring onions (save a few for garnish). The colors at this stage are just beautiful—so vibrant and fresh.

Step 5: Add the fresh cilantro and mint to the bowl. Now, pour about two-thirds of the dressing over the vegetable mixture. Using a pair of tongs or two large spoons, toss everything together really well. You want to make sure every single strand of cabbage and every piece of vegetable is lightly coated in that delicious dressing. Let it sit for just a minute to allow the flavors to start mingling.

Step 6: Time to bring it all together. Add the slightly cooled shrimp to the salad bowl. Gently toss everything one more time to incorporate the shrimp. The trick is to be gentle so you don’t break up the shrimp. Drizzle the remaining dressing over the top—this ensures every component is perfectly seasoned.

Step 7: Finally, garnish your masterpiece. Sprinkle the roasted peanuts (or sesame seeds) and the reserved spring onions over the top. This adds a final layer of crunch and visual appeal. Your Asian Shrimp Salad is now ready to serve immediately while the shrimp are still tender and the veggies are at their crispiest!

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 1 day; veggies will soften.
Freezer: Not recommended—shrimp and vegetables become mushy when thawed.
Reviving: For best texture, store components separately and combine just before eating.

Serving Suggestions

Complementary Dishes

Steamed Jasmine Rice — A simple bed of fluffy jasmine rice is perfect for soaking up any extra dressing and turning this salad into a more substantial meal.
Fresh Summer Rolls — Serve these on the side for a double dose of fresh, herby, and crunchy textures. They’re a fantastic, light starter.
Grilled Chicken Satay Skewers — If you’re feeding a crowd or want extra protein, these skewers with a peanut dipping sauce complement the salad’s flavors beautifully.

Drinks

Iced Green Tea with Mint — The clean, slightly bitter notes of green tea and the freshness of mint are a fantastic palate cleanser that doesn’t compete with the salad’s vibrant flavors.
A Crisp Lager or Pale Ale — The effervescence and mild bitterness of a cold beer cut through the richness of the dressing and shrimp wonderfully.
Ginger Lime Spritzer — Mix sparkling water with a splash of lime juice and a bit of ginger syrup for a refreshing, non-alcoholic option that echoes the salad’s ingredients.

Something Sweet

Mango Sticky Rice — The sweet, creamy coconut and fresh mango are a classic Southeast Asian dessert that provides the perfect sweet ending after the savory, tangy salad.
Lychee Sorbet — This is incredibly light and refreshing. The floral, delicate sweetness of lychee is a wonderful contrast and feels like a clean finish.
Fortune Cookies — A fun, thematic, and light way to end the meal. It’s just a little something sweet without being too heavy.

Top Mistakes to Avoid

Overcooking the shrimp. I’ve messed this up before too… shrimp cook incredibly fast and become tough and rubbery if left on the heat for just a minute too long. As soon as they turn pink and opaque, they’re done. Pull them off the heat immediately.
Dressing the salad too early. If you mix the dressing with the veggies and then let it sit for hours, the cabbage will wilt and lose its wonderful crunch. For meal prep, keep the components separate and combine them just before eating.
Using bottled lime juice. It just doesn’t have the same bright, fresh acidity as juice from real limes. The flavor is flat and can sometimes have a slightly bitter aftertaste that will throw off your whole dressing.
Skipping the taste test on the dressing. Your fish sauce, limes, and chili sauce might be different strengths than mine. Always taste and adjust the balance of salty, sour, sweet, and spicy to suit your palate perfectly.

Expert Tips

Tip: For an extra flavor boost, marinate your shrimp. Toss the raw, dried shrimp in a tablespoon of the dressing and let them sit for 10-15 minutes in the fridge before cooking. It infuses them with flavor from the inside out.
Tip: If you’re sensitive to the “soapy” taste of cilantro, you can substitute it with fresh Thai basil or even flat-leaf parsley. You’ll still get that herby freshness, just with a different profile.
Tip: To make this ahead for lunches, store the dressed slaw, cooked shrimp, and extra dressing in three separate containers. Combine them in your bowl when you’re ready to eat for the best possible texture.
Tip: For maximum crunch, toast your peanuts in a dry skillet for a few minutes until fragrant before chopping and sprinkling over the salad. It deepens their flavor and adds another layer of texture.

FAQs

Can I use pre-cooked shrimp?
You absolutely can for a super quick fix, but I’d recommend raw if you have the time. Pre-cooked shrimp can be a bit chewier and sometimes have a less fresh flavor. If you do use them, just thaw them, pat them dry, and add them directly to the salad without cooking. You might want to add a pinch of salt to compensate for the seasoning they’re missing from not being seared.

How long do the leftovers keep?
This salad is best eaten the day it’s made. However, you can store leftovers in an airtight container in the fridge for up to 1 day. The veggies will soften and release some water, and the herbs will wilt, so it won’t be as crisp, but it will still taste delicious. I wouldn’t recommend freezing it, as the texture of the shrimp and vegetables will be compromised upon thawing.

Is there a substitute for fish sauce?
Yes, if you’re vegetarian or just don’t have any, you can use soy sauce or tamari. The flavor profile will be different—you’ll lose that deep, funky umami that fish sauce provides—but it will still be tasty. For a closer approximation, you could try a teaspoon of miso paste thinned with a little water.

Can I make this salad spicier?
Of course! The beauty of this recipe is its adaptability. To up the heat, you can add more chili garlic sauce or sriracha to the dressing. For an extra kick and texture, garnish with thinly sliced fresh red chilies or a sprinkle of crushed red pepper flakes just before serving.

What other protein can I use?
This salad base is very versatile. Grilled chicken (diced or shredded), thinly sliced steak, or even baked tofu or edamame would be fantastic substitutes for the shrimp. Just make sure whatever protein you use is well-seasoned and cooled slightly before adding it to the salad so it doesn’t wilt the greens.

Asian Shrimp Salad

Cost Level $$

Category Shrimp Recipes

Difficulty High

Cuisine Asian, thai

Servings 4

Total Time 25 minutes

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Make this fresh and easy Asian Shrimp Salad in under 30 minutes. Packed with flavor and perfect for a light lunch or dinner. Get the recipe now!

Ingredients

For the Shrimp & Salad

450 g large raw shrimp (peeled and deveined)
1 tbsp neutral oil (like avocado or grapeseed)
1/2 tsp salt
1/4 tsp black pepper
300 g shredded green cabbage
150 g shredded red cabbage
2 large carrots (julienned or grated)
1 red bell pepper (thinly sliced)
1 cucumber (thinly sliced or spiralized)
4 spring onions (thinly sliced)
1/2 cup fresh cilantro (roughly chopped)
1/4 cup fresh mint leaves (roughly chopped)
1/4 cup roasted peanuts or sesame seeds (for garnish)

For the Dressing

1/3 cup lime juice (about 2-3 limes)
2 tbsp fish sauce
2 tbsp soy sauce or tamari
1 tbsp honey or maple syrup
1 tbsp fresh ginger (grated)
1 small garlic clove (minced)
1/2 - 1 tsp chili garlic sauce or sriracha (adjust to taste)

Instructions

01
First, let's make that incredible dressing. In a small jar with a lid or a bowl, combine the lime juice, fish sauce, soy sauce, honey, grated ginger, minced garlic, and chili garlic sauce. Seal the jar and shake it vigorously for about 30 seconds, or whisk it in a bowl until everything is perfectly emulsified. You'll notice the honey dissolves and the mixture becomes a lovely, uniform color. Give it a quick taste and adjust any element to your liking—maybe a pinch more honey if it's too sharp, or another dash of chili for more heat. Set this aside while you work on the rest.
02
Now, pat your shrimp completely dry with paper towels. This is a crucial step for getting a nice sear instead of boiling them in their own moisture. Season them evenly with the salt and black pepper. Heat the neutral oil in a large skillet or wok over medium-high heat. When the oil is shimmering hot, add the shrimp in a single layer. You should hear a satisfying sizzle.
03
Cook the shrimp for about 1-2 minutes per side. You're looking for them to turn pink and opaque all the way through, with a slight golden-brown crust on the outside. Be careful not to overcrowd the pan—if you need to, cook them in two batches. Overcooked shrimp become rubbery, so as soon as they curl and turn pink, they're done. Transfer them to a clean plate to stop the cooking process. Let them cool for a few minutes.
04
While the shrimp are cooling, assemble your salad base. In your large mixing bowl, combine the shredded green and red cabbage, julienned carrots, sliced red bell pepper, cucumber, and most of the sliced spring onions (save a few for garnish). The colors at this stage are just beautiful—so vibrant and fresh.
05
Add the fresh cilantro and mint to the bowl. Now, pour about two-thirds of the dressing over the vegetable mixture. Using a pair of tongs or two large spoons, toss everything together really well. You want to make sure every single strand of cabbage and every piece of vegetable is lightly coated in that delicious dressing. Let it sit for just a minute to allow the flavors to start mingling.
06
Time to bring it all together. Add the slightly cooled shrimp to the salad bowl. Gently toss everything one more time to incorporate the shrimp. The trick is to be gentle so you don't break up the shrimp. Drizzle the remaining dressing over the top—this ensures every component is perfectly seasoned.
07
Finally, garnish your masterpiece. Sprinkle the roasted peanuts (or sesame seeds) and the reserved spring onions over the top. This adds a final layer of crunch and visual appeal. Your Asian Shrimp Salad is now ready to serve immediately while the shrimp are still tender and the veggies are at their crispiest!