Pla Goong (Thai Shrimp Salad)
A vibrant, refreshing Thai shrimp salad with a punchy lime-chili dressing, fresh herbs, and a perfect balance of spicy, salty, and sour. Ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 210
- Protein
- 28g
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 whole lime (juiced)
- 2 tbsp fish sauce
- 1 whole fresh Thai chili, minced (or 0.5 tsp red pepper flakes)
- 1 whole shallot, thinly sliced
- 1 cup fresh mint and cilantro, chopped
- 2 whole Roma tomatoes, quartered
- 1 whole cucumber, sliced into thin rounds
- 1 pinch salt and pepper
Instructions
- 1
Bring a large pot of salted water to a boil.
- 2
While water heats, whisk lime juice, fish sauce, and minced chili in a bowl.
- 3
Slice shallot thinly and chop mint and cilantro together.
- 4
Quarter tomatoes and slice cucumber into thin rounds.
- 5
Add shrimp to boiling water. Cook until pink and firm, ~3 minutes. Do not overcook.
- 6
Drain shrimp and place in a large bowl while still warm.
- 7
Pour dressing over warm shrimp and toss to coat evenly.
- 8
Add shallot, herbs, tomatoes, and cucumber to the bowl and toss gently.
- 9
Taste and adjust seasoning with salt, pepper, or extra lime juice as needed.
- 10
Serve immediately at room temperature or chilled.
Tools you’ll need
- large pot
- small bowl (for dressing)
- large mixing bowl
- chef's knife
- cutting board
- whisk
- wooden spoon
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