Spicy Thai Shrimp Salad (Pla Goong) Recipe
If you love bright, bold flavors and crave dishes that deliver a perfect balance of spicy, tangy, and fresh, then this Spicy Thai Shrimp Salad (Pla Goong) Recipe is your new best friend in the kitchen. It’s a vibrant celebration of succulent shrimp tossed in a zesty lime and chili dressing, punctuated by fragrant herbs and crunchy textures that keep every bite exciting. Whether you’re new to Thai cuisine or a longtime fan, this salad offers an irresistible combination of freshness and heat that’s light enough for lunch but satisfying as a main course. Get ready to impress yourself and your guests with a dish that feels fancy yet comes together in a flash.
Ingredients You’ll Need
What’s fantastic about this Spicy Thai Shrimp Salad (Pla Goong) Recipe is how the ingredients are simple yet essential, each contributing a splash of flavor, a hint of texture, or a pop of color. Together, they create a harmonious bite that feels like a party on your palate.
- 1 pound large shrimp (peeled and deveined): The star protein, juicy and tender, providing a mild sweetness that pairs perfectly with the bold dressing.
- 1 tablespoon vegetable oil: For sautéing the shrimp, making them beautifully caramelized and flavorful.
- 1/4 cup fresh lime juice: Delivers that essential tang and brightness, cutting through the richness of the shrimp.
- 1 tablespoon fish sauce: Adds umami depth and authentic Thai saltiness, vital for the dish’s signature taste.
- 1 tablespoon Thai chili paste or chili garlic sauce: Brings the heat and a hint of garlicky warmth to awaken your palate.
- 1 teaspoon sugar: Balances the spicy and sour notes with a subtle touch of sweetness.
- 2 shallots (thinly sliced): Offer a mild, slightly sweet bite that complements the herbs and spices.
- 1 stalk lemongrass (tender part only, finely chopped): Infuses a subtle citrus fragrance that lifts the entire salad.
- 2 tablespoons chopped fresh mint: Adds refreshing coolness and a burst of herbal aroma.
- 2 tablespoons chopped fresh cilantro: Provides brightness and a familiar Thai flavor nuance.
- 1 tablespoon chopped green onions: Contributes a gentle sharpness and crunch.
- 1 small cucumber (sliced): Offers cool, crisp contrast serving as a refreshing palate cleanser.
- Lettuce leaves or shredded cabbage for serving: Adds crunch and a mild base to pile your salad on.
- Crushed roasted peanuts for garnish (optional): For an irresistible nutty crunch and added texture.
How to Make Spicy Thai Shrimp Salad (Pla Goong) Recipe
Step 1: Sauté the Shrimp
Heat the vegetable oil in a skillet over medium-high heat to get a sizzling surface that will give your shrimp a beautiful sear. Add the shrimp and cook them for 2 to 3 minutes on each side until they turn pink and just firm up—avoid overcooking! This quick sauté locks in their natural sweetness and creates a lovely texture that’s tender yet slightly springy. Once done, remove the shrimp from heat and let them cool just a bit so they don’t wilt the salad when combined.
Step 2: Prepare the Dressing
In a large mixing bowl, whisk together fresh lime juice, fish sauce, Thai chili paste or chili garlic sauce, and sugar until the sugar completely dissolves. This blend creates the vibrant flavor backbone of the salad, balancing tang, salty umami, spicy fire, and a gentle kiss of sweetness. The dressing is what makes this dish distinctly Thai and memorably delicious.
Step 3: Toss the Salad
Add the cooked shrimp, thinly sliced shallots, finely chopped lemongrass, fresh mint, cilantro, and green onions into the bowl with the dressing. Toss everything gently to ensure the shrimp and herbs soak up all the incredible flavors. The fresh herbs add bright notes, while the shallots and lemongrass contribute layers of aromatic subtlety, making each mouthful lively and well-rounded.
Step 4: Assemble and Garnish
To serve, lay a bed of crispy lettuce leaves or shredded cabbage on your plate and spoon the shrimp salad on top. Arrange the sliced cucumbers alongside for a refreshing crunch. If you love extra texture and nutty flavor, sprinkle some crushed roasted peanuts over the salad. This not only improves the mouthfeel but also boosts the visual appeal with a lovely contrast.
How to Serve Spicy Thai Shrimp Salad (Pla Goong) Recipe
Garnishes
Crushed roasted peanuts are the classic choice that adds an addictive crunch and toasty flavor, but you can also experiment with toasted sesame seeds or fresh Thai bird’s eye chilies if you want to dial up the heat visually and taste-wise. A few extra sprigs of fresh mint or cilantro can elevate the presentation, and sliced red chili adds a vibrant pop of color.
Side Dishes
This salad pairs beautifully with fragrant jasmine rice, which balances the spiciness and rounds out the meal. You could also serve it alongside simple grilled vegetables or a light coconut soup to create a well-rounded Thai-inspired feast. For a casual twist, add it as a refreshing element to a rice paper spring roll platter.
Creative Ways to Present
For a fun party appetizer, serve the salad in crisp lettuce cups or endive leaves for bite-sized servings that guests can pick up easily. Alternatively, plate it in colorful bowls to highlight the vibrant ingredients or build a layered parfait in clear glasses with cucumbers at the bottom, shrimp salad in the middle, and herbs on top to impress visually before the first bite.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the salad in an airtight container in the fridge for up to 2 days. Keep the cucumbers and any crunchy garnishes separate if possible, so they maintain their crispness and don’t become soggy. The flavors meld beautifully, so the salad can taste even better the next day!
Freezing
Since this Spicy Thai Shrimp Salad (Pla Goong) Recipe relies on fresh herbs and a crisp texture, freezing is not recommended. Shrimp tend to lose their firmness and herbs turn watery when frozen and thawed, which would impact the dish’s freshness and overall experience.
Reheating
If you want to enjoy the salad warm, gently reheat the shrimp separately in a skillet just until warmed through. Toss with the dressing and herbs after warming. Avoid microwaving the whole salad to prevent the fresh herbs and crunchy vegetables from wilting and losing their bright flavors.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw them completely and pat them dry before cooking to avoid excess moisture. Frozen shrimp work just as well and make this salad easy to prepare any time.
How spicy is this Spicy Thai Shrimp Salad (Pla Goong) Recipe?
The heat level depends on the amount and type of chili paste you use. Feel free to adjust according to your preference, from mild to fiery, by adding more or less chili paste or fresh chilies.
Is this salad gluten-free?
Yes! This recipe is naturally gluten-free when using fish sauce that does not contain wheat, so it’s perfect for those avoiding gluten while enjoying robust Thai flavors.
Can I substitute other proteins for shrimp?
You can experiment with cooked chicken, tofu, or even grilled squid, but shrimp is traditionally used and offers a perfect balance to the bright and spicy dressing that makes this salad so special.
What if I don’t have lemongrass?
Lemongrass adds a unique citrus aroma, but if you can’t find it, replace with a little finely grated lemon zest or extra lime juice for a similar bright note.
Final Thoughts
This Spicy Thai Shrimp Salad (Pla Goong) Recipe is one of those dishes that you’ll find yourself coming back to again and again because it’s just so irresistibly fresh, satisfying, and easy to prepare. Whether you’re whipping it up for a quick weeknight dinner or showcasing it at your next gathering, it brings vibrant flavors and gorgeous textures to the table without any fuss. Give it a try and watch how quickly it becomes a favorite in your recipe collection!
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Spicy Thai Shrimp Salad (Pla Goong) Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Spicy Thai Shrimp Salad, also known as Pla Goong, is a vibrant and flavorful dish combining succulent sautéed shrimp with a tangy and spicy dressing made from fresh lime juice, fish sauce, and Thai chili paste. Enhanced with aromatic herbs such as mint, cilantro, and lemongrass, this salad is served over crisp lettuce or shredded cabbage and garnished with crunchy peanuts, making it a perfect light and refreshing main course with bold Thai flavors.
Ingredients
Shrimp and Dressing
- 1 pound large shrimp (peeled and deveined)
- 1 tablespoon vegetable oil
- 1/4 cup fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon Thai chili paste or chili garlic sauce
- 1 teaspoon sugar
Salad Ingredients
- 2 shallots (thinly sliced)
- 1 stalk lemongrass (tender part only, finely chopped)
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped green onions
- 1 small cucumber (sliced)
- Lettuce leaves or shredded cabbage for serving
- Crushed roasted peanuts for garnish (optional)
Instructions
- Cook the Shrimp: Heat vegetable oil in a skillet over medium-high heat. Add the peeled and deveined shrimp and sauté for 2–3 minutes on each side until they turn pink and are just cooked through. Remove from heat and allow to cool slightly.
- Prepare the Dressing: In a large bowl, whisk together fresh lime juice, fish sauce, Thai chili paste (or chili garlic sauce), and sugar until the sugar has fully dissolved, creating a balanced sweet, sour, and spicy dressing.
- Combine Salad Ingredients: Add the cooked shrimp to the dressing bowl along with the thinly sliced shallots, finely chopped lemongrass, fresh mint, cilantro, and chopped green onions. Toss gently to ensure all ingredients are evenly coated with the flavorful dressing.
- Assemble and Serve: Arrange lettuce leaves or shredded cabbage on serving plates and place the shrimp salad mixture on top. Add sliced cucumber on the side for freshness and garnish with crushed roasted peanuts if desired. Serve the salad slightly warm or at room temperature for the best flavor experience.
Notes
- For an extra spicy kick, add thinly sliced Thai chilies to the salad.
- This salad is best served slightly warm or at room temperature to maximize flavor.
- Grilling the shrimp instead of sautéing will provide a smokier flavor profile.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad, Main Course
- Method: Stovetop
- Cuisine: Thai
