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
Scale
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
