Print

Easy Spicy Thai Shrimp Salad Ready in 20 Minutes

spicy Thai shrimp salad - featured image
Print Recipe

A quick and flavorful Thai-inspired shrimp salad with a tangy, spicy dressing, fresh herbs, and crunchy vegetables. Ready in just 20 minutes, it’s perfect for busy weeknights or light, healthy meals.

Ingredients

Scale
  • 1 pound (450g) large raw shrimp, peeled and deveined (tails removed)
  • 1 tablespoon (15ml) olive oil or avocado oil
  • 2 cloves garlic, minced
  • ½ teaspoon red pepper flakes (adjust to taste)
  • ¼ teaspoon salt
  • 4 cups (about 120g) mixed salad greens (e.g., arugula or spring mix)
  • 1 cup (150g) cherry tomatoes, halved
  • 1 medium cucumber, thinly sliced into half-moons
  • ½ cup (20g) fresh cilantro, roughly chopped
  • ¼ cup (10g) fresh mint leaves, torn
  • 2 green onions, thinly sliced
  • ¼ cup (30g) chopped roasted peanuts (optional)
  • 3 tablespoons (45ml) fresh lime juice (about 2 limes)
  • 2 tablespoons (30ml) fish sauce (e.g., Red Boat or Three Crabs)
  • 1 tablespoon (15ml) honey or maple syrup
  • 1 tablespoon (15ml) rice vinegar
  • 1 small clove garlic, minced
  • 1 teaspoon sesame oil
  • ½ teaspoon chili garlic paste or sriracha (adjust to taste)

Instructions

  1. Make the dressing first. In a small bowl or jar, whisk together the lime juice, fish sauce, honey, rice vinegar, minced garlic, sesame oil, and chili garlic paste. Taste and adjust heat or sweetness to your liking. Set aside.
  2. If using frozen shrimp, thaw under cold running water for about 5 minutes, then pat completely dry with paper towels. Season lightly with salt.
  3. Heat a large skillet over medium-high heat. Add olive oil and let it get hot. Add minced garlic and red pepper flakes, stirring for about 30 seconds until fragrant. Add shrimp in a single layer (cook in batches if needed). Cook for 2 minutes on the first side until pink and slightly charred, then flip and cook for another 1-2 minutes until opaque and curled into a C-shape. Remove from heat immediately.
  4. While shrimp cooks, wash and dry greens, halve cherry tomatoes, slice cucumber into thin half-moons, chop cilantro, tear mint leaves, and slice green onions.
  5. In a large bowl, combine greens, tomatoes, cucumber, cilantro, mint, and green onions. Pour about half the dressing over the greens and toss gently to coat.
  6. Top the dressed greens with the warm cooked shrimp (or let cool slightly first). Drizzle remaining dressing over the shrimp.
  7. Sprinkle with chopped peanuts and any extra herbs. Toss everything together gently right before serving.

Notes

Don’t overcook the shrimp; they should be pink and curled into a loose C shape. Pat shrimp dry before cooking for a good sear. Taste dressing before adding; fish sauce saltiness varies. Let shrimp cool slightly before adding to greens to prevent wilting. For meal prep, store dressing separately from greens and shrimp. The dressing lasts up to a week, cooked shrimp 2-3 days. Reheat shrimp briefly in a skillet, not the whole salad.

Nutrition

Keywords: Thai shrimp salad, spicy shrimp salad, quick shrimp salad, easy Thai salad, 20-minute meal, gluten-free, low-carb

Find it online: https://bouncybowl.com/easy-spicy-thai-shrimp-salad-ready-in-20-minutes/