If you crave a vibrant burst of flavors that dance on your palate, the Spicy Thai Shrimp Salad (Pla Goong) Recipe is an absolute must-try. This salad perfectly balances zesty lime juice, fiery bird’s eye chilies, and fresh, aromatic herbs with succulent shrimp that are tender yet firm. It’s the kind of dish that feels light and refreshing, yet exciting and full of character—ideal for warm evenings or when you want something quick yet impressive. I love how every bite is a combination of spicy, tangy, and herbaceous notes that make this salad truly unforgettable.
Ingredients You’ll Need
Don’t be intimidated by the ingredient list because each component is straightforward and essential, creating a harmony of textures and flavors. These ingredients work together to give the salad that unmistakable Thai flair, combining freshness, spice, and umami seamlessly.
- 1 lb large shrimp (peeled and deveined): The star protein, providing a delicate seafood sweetness and satisfying bite.
- 1 stalk lemongrass (tender part finely sliced): Adds a citrusy, fragrant brightness that’s signature to Thai dishes.
- 3 tablespoons fresh lime juice: Brings a vibrant tartness that lifts every ingredient.
- 2 tablespoons fish sauce: Delivers deep savory umami, crucial for authentic Thai flavor.
- 1–2 Thai bird’s eye chilies (thinly sliced, to taste): Infuse the salad with its signature heat and bold spice.
- 1 teaspoon sugar: Balances the sharp acidity and fiery heat perfectly.
- 2 cloves garlic (minced): Adds pungent depth and warmth.
- 1/4 cup red onion (thinly sliced): Offers a subtle sweetness and crunch.
- 1/4 cup fresh mint leaves: Brings cooling freshness.
- 1/4 cup fresh cilantro leaves: Infuses the salad with bright herbaceous notes.
- 2 tablespoons chopped green onions: Adds mild onion flavor and color.
- 1 cup shredded lettuce or cabbage (for serving): Provides a crisp bed that balances the bolder ingredients.
How to Make Spicy Thai Shrimp Salad (Pla Goong) Recipe
Step 1: Cook the Shrimp Perfectly
Start by bringing a medium pot of water to a rolling boil. Add your large shrimp and cook them gently for 2 to 3 minutes until they turn a delicate pink and become opaque. This quick method ensures the shrimp stay tender without becoming rubbery. Once cooked, immediately transfer them to ice water to halt the cooking process, locking in that perfect texture—then drain and set aside.
Step 2: Prepare the Flavorful Dressing
While the shrimp cool, prepare the dressing by whisking lime juice, fish sauce, sugar, minced garlic, and the thinly sliced Thai bird’s eye chilies in a large bowl. The balance of salty, sour, sweet, and spicy in this dressing is critical as it breathes life into every component of the salad.
Step 3: Combine and Toss with Fresh Herbs
Next, gently add the cooked shrimp to the dressing along with the finely sliced lemongrass, red onion, chopped green onions, fresh mint, and cilantro leaves. Toss everything carefully to ensure each shrimp is coated generously with the zesty dressing and the herbs are evenly distributed, creating a lively mix of flavors and textures.
Step 4: Assemble the Salad
To serve, spread a bed of shredded lettuce or cabbage on your plates. Pile the spicy shrimp mixture on top, letting the fresh greens cool and offset the spice. This layering ensures each bite is refreshing and crunchy, harmonizing with the intense flavors of the shrimp and herbs.
How to Serve Spicy Thai Shrimp Salad (Pla Goong) Recipe
Garnishes
Sprinkle the salad with toasted rice powder or chopped roasted peanuts for a delightful nutty crunch that complements the fresh, spicy flavors beautifully. A few extra mint or cilantro leaves also brighten the presentation and add even more aroma to the dish.
Side Dishes
This salad shines on its own but pairs wonderfully with sticky jasmine rice or a simple bowl of coconut milk soup (Tom Kha Gai) to make a satisfying meal. For something lighter, serve alongside crisp spring rolls or Thai-style grilled chicken.
Creative Ways to Present
For a striking presentation, try serving the Spicy Thai Shrimp Salad (Pla Goong) Recipe in individual lettuce cups or small bowls carved from halved limes or pineapples. These fun details make it perfect for entertaining and add a tropical flair to your table.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container and keep it refrigerated. Because of the fresh herbs and lime juice, it’s best enjoyed within 24 hours to maintain its vibrant flavor and texture. If you notice the herbs wilting, stir in a few fresh leaves before serving again.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The shrimp and fresh herbs lose their texture and flavor after freezing, and the dressing may separate upon thawing.
Reheating
Since this is a chilled, fresh salad, reheating is unnecessary and will compromise the texture and flavors of the dish. Instead, enjoy any leftovers cold or at room temperature.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to fully thaw the shrimp and pat them dry before cooking to avoid excess water in the salad. Frozen shrimp works really well and keeps this dish convenient.
How spicy is the salad, and can I adjust it?
The heat largely depends on the amount of bird’s eye chilies you use. You can easily adjust the spice level by reducing the number of chilies or removing the seeds to tame the heat without losing flavor.
What can I substitute for lemongrass if I can’t find it?
If lemongrass isn’t available, you can use a small amount of fresh lime zest or a splash of lemon juice for citrus notes, although the unique fragrance of lemongrass is hard to replicate perfectly.
Is this salad gluten-free?
Yes! The Spicy Thai Shrimp Salad (Pla Goong) Recipe is naturally gluten-free, as it uses fish sauce and other fresh ingredients without any wheat-containing components. Just always check your fish sauce label to be safe.
Can I make this salad vegetarian or vegan?
For a vegetarian version, replace shrimp with grilled mushrooms or tofu and swap fish sauce for a vegan-friendly soy or tamari alternative. The fresh herbs and lime dressing will still make it flavorful and exciting.
Final Thoughts
I can’t recommend the Spicy Thai Shrimp Salad (Pla Goong) Recipe enough for anyone who loves bold flavors that come together quickly and easily. It’s a personal favorite that never fails to impress guests or brighten an ordinary meal with its vibrant spice and fresh herbs. Give it a go—you’ll find yourself coming back for this zingy, refreshing dish time and time again!
Print
Spicy Thai Shrimp Salad (Pla Goong) Recipe
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Spicy Thai Shrimp Salad (Pla Goong) is a refreshing and vibrant Thai dish featuring tender boiled shrimp tossed in a zesty, spicy dressing made with fresh lime juice, fish sauce, lemongrass, and bird’s eye chilies. Enhanced with aromatic herbs like mint and cilantro, this light and flavorful salad is perfect as a quick appetizer or a light meal served over crisp shredded lettuce or cabbage.
Ingredients
Seafood
- 1 lb large shrimp (peeled and deveined)
Salad Dressing and Aromatics
- 1 stalk lemongrass (tender part finely sliced)
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1–2 Thai bird’s eye chilies (thinly sliced, to taste)
- 1 teaspoon sugar
- 2 cloves garlic (minced)
Vegetables and Herbs
- 1/4 cup red onion (thinly sliced)
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 2 tablespoons chopped green onions
- 1 cup shredded lettuce or cabbage (for serving)
Instructions
- Boil the Shrimp: Bring a medium pot of water to a boil. Add the peeled and deveined shrimp and cook for 2 to 3 minutes until the shrimp are just pink and opaque. Be careful not to overcook to keep them tender.
- Shock the Shrimp: Drain the cooked shrimp immediately and transfer them to a bowl filled with ice water to stop the cooking process. Once cooled, drain the shrimp again and set aside.
- Prepare the Dressing: In a large bowl, whisk together fresh lime juice, fish sauce, sugar, minced garlic, and thinly sliced bird’s eye chilies until the sugar is fully dissolved, creating a balanced sweet, sour, and spicy dressing.
- Toss the Salad: Add the cooked shrimp, sliced lemongrass, red onion, green onions, fresh mint, and cilantro to the dressing. Toss gently to coat everything evenly with the zesty dressing and distribute the herbs throughout.
- Serve: Arrange a bed of shredded lettuce or cabbage on serving plates and spoon the dressed shrimp salad over it. Serve immediately to enjoy the salad’s freshest flavors and vibrant textures.
Notes
- Adjust the spice level by using fewer bird’s eye chilies or removing their seeds if you prefer less heat.
- For added texture and a nutty flavor, sprinkle toasted rice powder or chopped roasted peanuts on top before serving.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
