If you’re on the hunt for something fresh, zesty, and just a little bit fiery, let me introduce you to Spicy Thai Shrimp Salad (Pla Goong). This vibrant Thai classic is positively bursting with juicy shrimp, crunchy veggies, and a lively dressing that dances between tart lime, salty fish sauce, sweet sugar, and a welcome hit of chili. Each forkful is like biting into a tropical summer—bright, punchy, and totally energizing. Whether you’re making dinner for friends or just treating yourself, Spicy Thai Shrimp Salad (Pla Goong) is a showstopping centerpiece that makes it easy to eat healthy and truly enjoy every bite.
Ingredients You’ll Need
You’ll be amazed at how such a short list of simple, everyday ingredients can come together to create such an unforgettable salad. Each component adds a unique flavor, texture, or splash of color, resulting in a dish that’s as beautiful to look at as it is to eat!
- Shrimp (1 pound, large, peeled and deveined): Sweet, plump, and tender shrimp are the star of this recipe, soaking up all the flavors in every bite.
- Lime juice (1 tablespoon, fresh): Adds bright tanginess that lifts and balances the salad’s spicy, salty, and sweet notes.
- Fish sauce (1 tablespoon): Brings the ultimate savory, umami richness at the heart of Thai cuisine—don’t skip this if you want authentic flavor!
- Sugar (1 teaspoon): Offsets the heat and saltiness, creating that perfect sweet-sour profile.
- Thai bird’s eye chilies (1 to 2, finely chopped): Deliver that classic spicy kick—use more or less depending on how much heat you love!
- Garlic (1 clove, minced): Infuses the dish with a subtle pungency that brings all the flavors together.
- Shallots (2 tablespoons, thinly sliced): Add a gentle crunch and mellow oniony flavor.
- Lemongrass (2 tablespoons, tender white part, thinly sliced): Provides a citrusy, floral aroma that makes this salad taste truly Thai.
- Mint leaves (2 tablespoons, fresh): Offer cool, refreshing herbal sweetness in every forkful.
- Cilantro leaves (2 tablespoons, fresh): Add vibrancy and a signature herbal brightness.
- Green onions (1 tablespoon, sliced): Bring color and a hint of zippy sharpness.
- Roasted rice powder (1 tablespoon, optional): Lends a unique crunch and toasted nutty flavor—worth trying if you can make or find it!
- Shredded lettuce or cabbage (1 cup, for serving): Provides the perfect crunchy, refreshing bed for your salad.
How to Make Spicy Thai Shrimp Salad (Pla Goong)
Step 1: Cook the Shrimp
Start by bringing a pot of water to a gentle boil—no need to aggressively bubble, just a pleasant simmer will do. Add your peeled and deveined shrimp, and cook them for just 2 to 3 minutes until they turn a beautiful pink and are cooked through. Take care not to overcook! Drain them immediately and set aside so they’ll cool down a bit before they take a flavorful plunge in the salad dressing.
Step 2: Prepare the Dressing
In a medium mixing bowl, whisk together the lime juice, fish sauce, and sugar until the sugar is completely dissolved. Next, stir in the chopped Thai chilies and minced garlic. This little bowl of magic is the flavor engine of your Spicy Thai Shrimp Salad (Pla Goong), filling the whole kitchen with that unmistakable Thai aroma.
Step 3: Toss the Shrimp with the Dressing
Add the still-slightly-warm shrimp to the bowl with your dressing. Toss gently but thoroughly to coat every piece. This step allows the shrimp to really absorb all those crave-worthy flavors—don’t rush, and let the shrimp lounge in that goodness for a minute or two.
Step 4: Add Fresh Herbs and Crisp Ingredients
Now, it’s time for the fresh crunch and fragrant herbs that make Spicy Thai Shrimp Salad (Pla Goong) absolutely sing. Add the sliced shallots, lemongrass, mint leaves, cilantro, green onions, and, if you have it, the roasted rice powder. Toss everything together until there’s a rainbow of herbs and shrimp in your bowl and every shrimp wears a jacket of flavor.
Step 5: Serve Over Greens
To finish, arrange a generous bed of shredded lettuce or cabbage on each serving plate, and heap the salad right on top. You’ll love how the crisp greens catch all those bright, zippy juices—just begging to be scooped up. Serve immediately for maximum freshness and crunch.
How to Serve Spicy Thai Shrimp Salad (Pla Goong)
Garnishes
A beautiful dish deserves a bit of flair! I love topping Spicy Thai Shrimp Salad (Pla Goong) with extra mint or cilantro, thinly sliced chilies for brave spice fans, or even a sprinkle of more roasted rice powder. Edible flowers are another beautiful touch if you want to make it party-worthy.
Side Dishes
This salad is a star on its own, but it also loves company! Try pairing Spicy Thai Shrimp Salad (Pla Goong) with sticky rice, jasmine rice, or a plate of sliced cucumbers and cherry tomatoes for a cooling balance. Fresh spring rolls or a simple vegetable stir-fry round out a Thai-inspired meal perfectly.
Creative Ways to Present
If you want to wow your guests, try serving the salad in individual lettuce cups for a playful appetizer, or pile it high in a large communal bowl for sharing. Hollowed cucumber boats or bell pepper halves make fun, edible serving vessels that add even more color and crunch to your Spicy Thai Shrimp Salad (Pla Goong).
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Spicy Thai Shrimp Salad (Pla Goong), you’re in luck—it’s just as tasty the next day! Store it in an airtight container in the fridge for up to 24 hours. The flavors will mingle and deepen, though the herbs may lose some of their brightness, so try to add a handful of fresh mint or cilantro before serving leftovers.
Freezing
While freezing is technically possible, I wouldn’t recommend it here. The fresh herbs and crunchy veggies lose their texture and flavor after thawing, and the shrimp can become rubbery. For best results, enjoy your Spicy Thai Shrimp Salad (Pla Goong) fresh or chilled from the refrigerator within a day.
Reheating
This is a salad made to be eaten cold or at room temperature, so there’s really no need to reheat. If your leftovers feel a little flat, just add a squeeze of fresh lime juice or a sprinkle of fresh herbs right before serving to revive them.
FAQs
Can I use pre-cooked or frozen shrimp for Spicy Thai Shrimp Salad (Pla Goong)?
Absolutely! If using pre-cooked shrimp, just thaw (if frozen), rinse, and pat dry before adding to the dressing. You might not need to cook them again, but the flavors will mix even better if they’re just slightly warm when mixed into the salad.
How spicy is this dish, and can I adjust the heat level?
The beauty of Spicy Thai Shrimp Salad (Pla Goong) is its customizability. Use just one chili for moderate heat, or substitute with milder peppers or even a little red pepper flake if you’re sensitive to spice. Feel free to go bold if you’re a spice lover!
What can I use instead of fish sauce?
If you’d like to avoid fish sauce, try substituting with soy sauce or coconut aminos, though the flavor will be different. For vegetarians or vegans, a dash of light soy and a splash of lime can get you close to the salty-tangy combo, but nothing quite matches the authentic umami of fish sauce.
What is roasted rice powder, and do I need it?
Roasted rice powder adds a unique nutty crunch and subtle toastiness to the salad, but it’s totally optional. To make your own, toast raw sticky rice in a dry skillet until golden, then grind it to a powder. If you can’t find sticky rice, omit it—the salad is still delicious.
Can I make Spicy Thai Shrimp Salad (Pla Goong) ahead of time?
This salad is best when made fresh, but you can cook the shrimp and mix the dressing a few hours ahead. Store them separately in the fridge, then toss with the herbs and veggies just before serving to keep everything bright and crunchy.
Final Thoughts
With its bold flavors and stunning colors, Spicy Thai Shrimp Salad (Pla Goong) has become one of my favorite dishes to share with friends and family. It’s a dish that feels special yet is so simple to throw together, and it never fails to impress. If you’re ready to bring a taste of Thailand into your kitchen, give this salad a whirl—the explosion of flavors will have you coming back for more!
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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: Non-Vegetarian
Description
This Spicy Thai Shrimp Salad, known as Pla Goong, is a vibrant and flavorful dish that combines the freshness of shrimp with a zesty Thai dressing. Packed with aromatic herbs and spices, this salad is perfect for a light and refreshing meal.
Ingredients
For the Salad:
- 1 pound large shrimp (peeled and deveined)
- 1 tablespoon fresh lime juice
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 to 2 Thai bird’s eye chilies (finely chopped, adjust to heat preference)
- 1 garlic clove (minced)
- 2 tablespoons shallots (thinly sliced)
- 2 tablespoons fresh lemongrass (thinly sliced, tender white part only)
- 2 tablespoons fresh mint leaves
- 2 tablespoons fresh cilantro leaves
- 1 tablespoon green onions (sliced)
- 1 tablespoon roasted rice powder (optional, for added texture)
- 1 cup shredded lettuce or cabbage (for serving)
Instructions
- Cook the Shrimp: Bring a pot of water to a gentle boil. Add the shrimp and cook for 2 to 3 minutes, or until pink and just cooked through. Drain and set aside to cool slightly.
- Prepare the Dressing: In a mixing bowl, combine the lime juice, fish sauce, sugar, chopped chilies, and minced garlic. Stir until the sugar dissolves.
- Combine Ingredients: Add the cooked shrimp to the bowl and toss to coat. Mix in the shallots, lemongrass, mint, cilantro, green onions, and roasted rice powder if using. Toss everything together until well combined.
- Serve: Serve the salad over a bed of shredded lettuce or cabbage for crunch.
Notes
- Roasted rice powder adds a nutty flavor and crunch—toast raw sticky rice in a dry pan until golden, then grind it.
- Adjust chili level to taste or substitute with red pepper flakes for milder heat.
- Best served fresh and slightly chilled.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 3g
- Sodium: 730mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 170mg
