Spicy Thai Shrimp Salad (Pla Goong) Recipe

I’m excited to share my Spicy Thai Shrimp Salad, a bright, herb-filled bowl dressed in a lively Thai dressing that you’ll want to explore from my Summer Thai Recipes.

I can’t stop thinking about this Spicy Thai Shrimp Salad, it hits you with bright flavors that make you curious to keep eating. I love how the medium shrimp bring a clean, briny snap and the bird’s eye chilies add a sudden, electric heat that wakes up every bite.

It’s light but never boring, something I reach for on hot afternoons when I want bold taste without feeling weighed down. As one of my Summer Thai Recipes it’s got that perfect party of fresh and fiery, and I promise there’s a little twist that made me keep coming back for more.

Ingredients

• Shrimp: Lean protein, low calories, adds juicy texture and seafood umami.
• Fish sauce: Salty, savory, gives deep umami and rounds out sour lime.
• Lime juice: Bright sour, vitamin C, lifts flavors and cuts richness.
• Palm sugar: Subtle caramel sweetness, balances heat and acid, cleaner than white.
• Bird’s eye chilies: Intense heat, little volume, boosts metabolism and flavor, use carefully.
• Lemongrass: Citrusy grassy aroma, aids digestion, gives salad fresh fragrant bite.
• Cilantro: Bright herb, citrusy note, antioxidants present, love it or hate it.
• Thai basil: Peppery sweet herb, clove like flavor, adds depth and aroma.
• Roasted peanuts: Crunch, healthy fats protein, toasty salt contrast, great texture.

Ingredient Quantities

• 1 lb (450 g) medium shrimp peeled and deveined
• 1 tbsp neutral oil
• 3 tbsp fish sauce
• 3 tbsp fresh lime juice about 2 limes
• 1 to 2 tbsp palm sugar or light brown sugar
• 3 to 5 bird’s eye chilies chopped (adjust heat)
• 2 cloves garlic minced
• 1 small shallot thinly sliced
• 1 stalk lemongrass white part finely sliced
• 1 cup cherry tomatoes halved
• 1 cup cucumber thinly sliced
• 1 small red onion thinly sliced
• 4 cups mixed salad greens or butter lettuce leaves
• 1/2 cup cilantro leaves
• 1/4 cup fresh mint leaves
• 1/4 cup Thai basil leaves
• 2 green onions sliced
• 1/4 cup roasted peanuts roughly chopped
• 1 tbsp toasted rice powder khao khua optional
• Pinch sea salt and black pepper

How to Make this

1. Make the dressing: in a bowl whisk together 3 tbsp fish sauce, 3 tbsp fresh lime juice, 1 to 2 tbsp palm or light brown sugar until the sugar mostly dissolves, then stir in 3 to 5 chopped bird’s eye chilies, 2 minced garlic cloves, the thinly sliced small shallot and the white part of 1 stalk lemongrass finely sliced; taste and tweak sweet, sour, salty to your liking.

2. Prep the shrimp: pat 1 lb medium shrimp dry, season lightly with a pinch of sea salt and black pepper.

3. Cook the shrimp: heat 1 tbsp neutral oil in a skillet over medium high heat until shimmering, add the shrimp in a single layer and cook 1 to 2 minutes per side until opaque and pink, don’t overcook or they’ll get rubbery.

4. Warm toss: remove skillet from heat, immediately toss the hot shrimp with about half the dressing so they soak up flavor while still warm; reserve the rest of the dressing for the salad.

5. Build the salad base: in a large bowl combine 4 cups mixed salad greens or butter lettuce, 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, 1 small thinly sliced red onion and the sliced green onions.

6. Add herbs and aromatics: fold in 1/2 cup cilantro leaves, 1/4 cup fresh mint leaves and 1/4 cup Thai basil leaves, they give the salad the real Thai punch.

7. Combine shrimp and salad: add the dressed shrimp to the big bowl, pour the remaining dressing over everything and toss gently so the leaves don’t bruise.

8. Finish with crunch: sprinkle 1/4 cup roughly chopped roasted peanuts and if you have it, 1 tbsp toasted rice powder khao khua for a nutty toasty note; give a final taste and add a pinch more sea salt or lime if it needs it.

9. Rest briefly and serve: let the salad sit 3 to 5 minutes to let flavors marry, then serve immediately so the greens stay crisp.

Equipment Needed

1. Large mixing bowl for the salad and to hold the dressing while you toss things
2. Small bowl or measuring cup for whisking the dressing, whichever you have
3. Whisk or a fork to dissolve the sugar and blend the dressing
4. Sharp chef’s knife and a cutting board for the herbs, shallot, chilies and veg
5. 12 inch skillet or frying pan to cook the shrimp
6. Spatula or tongs to flip and then toss the hot shrimp in the dressing
7. Measuring spoons and a tablespoon for the fish sauce, lime juice and sugar
8. Citrus juicer or reamer to get the most juice from the limes
9. Salad tongs or two large spoons for gently tossing and serving

FAQ

Spicy Thai Shrimp Salad (Pla Goong) Recipe Substitutions and Variations

• Shrimp: swap for cooked firm white fish (cod or halibut), sliced grilled chicken breast, or extra-firm tofu if you want a vegetarian version. Texture will change but it still works great.
• Fish sauce: use soy sauce or tamari (about 2 tbsp) plus a squeeze of lime and a tiny pinch of seaweed flakes or mushroom powder to add umami for a veg-friendly option.
• Palm sugar: replace with light brown sugar, or granulated sugar plus 1 tsp molasses, or honey/maple syrup. Start with less and adjust cause sweetness can vary.
• Bird’s eye chilies: substitute serrano chilies, 1/2 tsp red pepper flakes, or a dash of sambal oelek or sriracha if you prefer an easier to measure hot element. Use less if you’re spice wimpy.

Pro Tips

1) Warm-toss, but save half the dressing: toss the shrimp in some dressing while theyre still hot so they soak it up, but dont pour it all on at once. Reserve at least half to dress the greens right before serving so the salad stays crisp.

2) Do not overcook the shrimp: get the pan hot, cook in a single layer and pull them off when they just turn opaque. If you crowd the pan they steam and get rubbery, so do batches if needed.

3) Toast the peanuts and the rice powder for extra depth: dry-toast peanuts and rough chop them, and if you use khao khua toast a little jasmine rice until golden, crush it coarse. Add these at the end so they keep their crunch.

4) Prep tiny and bright: slice shallot, lemongrass and chilies paper-thin, or quick-marinate the shallot in a splash of lime to take the bite off. Tear herbs by hand instead of chopping so they dont bruise, and always taste the dressing as you go, tweaking sugar, lime or fish sauce until it sings.