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
Scale
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.
