If you’ve been craving a dish that bursts with vibrant flavors and fresh ingredients, the Spicy Thai Shrimp Salad (Pla Goong) Recipe is exactly what you need on your table. This salad perfectly balances the zestiness of lime, the aromatic punch of lemongrass and kaffir lime leaves, and the fiery kick of Thai chilies, all wrapped around tender, juicy shrimp. It’s a refreshing, light, yet satisfying meal that captures the essence of authentic Thai cuisine in just minutes.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the secret to this salad’s irresistible taste. Each component has a role, from the bright freshness of herbs to the tangy, spicy dressing that ties everything together seamlessly.
- Large shrimp (1 pound, peeled and deveined): Provides a meaty, protein-rich foundation with a sweet, delicate flavor.
- Lemongrass (1 stalk, tender inner part finely sliced): Adds a fresh citrus aroma that instantly wakes up your palate.
- Kaffir lime leaves (3, thinly sliced): Infuses an unmistakable fragrant lime aroma unique to Thai dishes.
- Small shallot (1, thinly sliced): Offers mild sweetness and subtle bite to the salad.
- Fresh cilantro (2 tablespoons, chopped): Brings a bright, herbal freshness with each bite.
- Fresh mint (2 tablespoons, chopped): Adds a cool, refreshing contrast to the spicy elements.
- Thai chilies (1–2, finely chopped): Delivers that signature fiery heat, adjustable to your preference.
- Fish sauce (2 tablespoons): The deeply savory backbone that lends umami to the dressing.
- Lime juice (1 tablespoon): Provides sharp tanginess that balances the sweetness and saltiness.
- Sugar (1 teaspoon): Just enough to mellow acidity while enhancing flavors.
- Toasted rice powder (1 tablespoon, optional): Adds a delightful nutty crunch typical of Thai salads.
- Lettuce leaves (for serving): Crisp and fresh, perfect for wrapping or scooping the salad.
How to Make Spicy Thai Shrimp Salad (Pla Goong) Recipe
Step 1: Cook the Shrimp
Start by bringing a pot of water to a rolling boil. Add the cleaned shrimp and cook them just until they turn pink and are firm to the touch—about 2 to 3 minutes. Overcooking will make them tough, so keep a close eye. Once cooked, drain and let them cool slightly so they don’t overcook in the heat.
Step 2: Prepare the Dressing
In a large mixing bowl, combine the fish sauce, lime juice, and sugar. Stir well until the sugar fully dissolves, creating a harmonious balance of salty, sour, and sweet that forms the backbone of this salad’s flavor.
Step 3: Mix in Fresh Ingredients
Add the cooled shrimp to the bowl, then scatter in the sliced lemongrass, kaffir lime leaves, shallot, cilantro, mint, and chopped Thai chilies. Toss everything gently to coat all the ingredients with the zesty dressing, making sure the flavors meld beautifully without breaking the shrimp.
Step 4: Add Optional Toasted Rice Powder
If using toasted rice powder, sprinkle it over the salad now. This ingredient lends a subtle crunch and adds a lovely nutty depth that complements the fresh herbs and seafood. It’s a wonderful traditional touch that takes this salad up a notch.
How to Serve Spicy Thai Shrimp Salad (Pla Goong) Recipe
Garnishes
Serve the salad on a crisp bed of lettuce leaves which not only adds color and texture but doubles as a utensil for a fun, hands-on eating experience. A few extra sprigs of cilantro or mint on top can brighten the visual appeal and add a burst of fresh aroma with each bite.
Side Dishes
This Spicy Thai Shrimp Salad pairs beautifully with steamed jasmine rice to help mellow the heat, or alongside grilled meats or sticky rice for a fuller meal. Light and fresh sides like cucumber slices or even a mild coconut soup can also complement the bold flavors while providing balance.
Creative Ways to Present
For something playful, serve the salad in small lettuce cups for bite-sized appetizers, or scoop it into decorative bowls garnished with lime wedges for a vibrant centerpiece. Offering a side bowl of extra Thai chilies or fish sauce invites guests to customize their own heat and salt levels, making it an interactive dining experience.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad in an airtight container in the refrigerator for up to one day. Keep in mind the fresh herbs and crunchy ingredients will soften over time, so it’s best enjoyed fresh for maximum texture and flavor.
Freezing
Freezing is not recommended for this salad because the cooked shrimp and fresh herbs won’t retain their texture or flavor once thawed. Fresh is always best for the Spicy Thai Shrimp Salad (Pla Goong) Recipe.
Reheating
Since this salad is served chilled or at room temperature, reheating is unnecessary and can negatively affect the shrimp’s texture and herb freshness. Simply enjoy any refrigerated leftovers cold straight from the fridge.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw them fully and pat dry before cooking to ensure even cooking and avoid excess moisture in your salad.
How spicy is the salad, and can I adjust the heat?
The heat mainly comes from the Thai chilies, which are quite potent. You can reduce or increase the quantity depending on your heat tolerance, or remove the seeds to soften the punch.
What if I can’t find kaffir lime leaves?
If fresh leaves aren’t available, dried ones can be used, though the flavor is less intense. A bit of fresh lime zest can help mimic some of the brightness they add.
Is toasted rice powder necessary?
While optional, toasted rice powder adds a delightful nutty texture that’s traditional in many Thai salads. You can skip it if unavailable, but it really elevates the dish.
How long does the salad keep its best flavor?
For peak freshness and texture, enjoy the salad within a few hours after preparation. The herbs and shrimp taste best fresh and lively.
Final Thoughts
I can’t recommend enough giving the Spicy Thai Shrimp Salad (Pla Goong) Recipe a try if you’re looking to brighten up your meal routine. It’s an explosion of flavor and freshness that’s quick to make, impressively balanced, and wonderfully satisfying. Once you taste all those vibrant Thai flavors mingling with perfectly cooked shrimp, you’ll want to make this delightful salad again and again.
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Spicy Thai Shrimp Salad (Pla Goong) Recipe
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
Spicy Thai Shrimp Salad (Pla Goong) is a vibrant and refreshing seafood salad packed with bold flavors from lemongrass, kaffir lime leaves, fresh herbs, and fiery Thai chilies. This quick and easy stovetop recipe features tender shrimp tossed in a zesty fish sauce and lime dressing, garnished with toasted rice powder for a delightful nutty crunch. Perfect as a light meal or appetizer, this gluten-free and dairy-free salad brings the authentic taste of Thailand to your table in under 20 minutes.
Ingredients
Shrimp and Herbs
- 1 pound large shrimp, peeled and deveined
- 1 stalk lemongrass, tender inner part finely sliced
- 3 kaffir lime leaves, thinly sliced
- 1 small shallot, thinly sliced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1–2 Thai chilies, finely chopped (adjust to heat preference)
Dressing
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
Optional Garnish
- 1 tablespoon toasted rice powder
- Lettuce leaves for serving
Instructions
- Cook the shrimp: Bring a pot of water to a boil. Add the shrimp and cook for 2–3 minutes until they turn pink and are just cooked through. Drain and allow to cool slightly to prevent overcooking.
- Prepare the dressing: In a large bowl, stir together fish sauce, lime juice, and sugar until the sugar completely dissolves, creating a balanced tangy and savory dressing.
- Combine ingredients: Add the cooked shrimp, lemongrass, kaffir lime leaves, sliced shallot, cilantro, mint, and Thai chilies to the bowl with the dressing. Gently toss everything together until the shrimp and herbs are evenly coated.
- Add toasted rice powder: If using, sprinkle the toasted rice powder over the salad and toss lightly to incorporate the nutty texture, enhancing the salad’s authentic flavor.
- Serve: Arrange lettuce leaves on a serving platter or individual plates. Spoon the shrimp salad on top or into the lettuce cups. Serve immediately to enjoy the fresh vibrant flavors.
Notes
- Toasted rice powder gives a pleasant nutty texture; make your own by toasting uncooked sticky rice until golden and grinding it finely.
- Adjust the number of Thai chilies based on your preferred spice level for a milder or hotter salad.
- For extra citrus aroma and brightness, add lime zest or an additional squeeze of lime juice just before serving.
