Zesty Thai Shrimp Salad with Mint & Ginger

A few people have been asking this week for a shrimp recipe, so I’d like to share this tasty Thai Shrimp Salad recipe which can be served over your favorite greens. While optional, the fish sauce and lime wedges really add to the dish so try it with them on the first go!

Zesty Thai Shrimp Salad with Mint & Ginger
Prep time
Cook time
Total time
A tasty shrimp salad that can be placed over your choice of salad greens. If you're looking for a bit of crunch, you can toss on some peanuts too!
Recipe type: Salad
Cuisine: Thai
Serves: 6
  • ½ Cup Fish Stock or Clam Juice
  • 2 Tablespoons Fish Sauce (Optional)
  • 1 & ½ Lb Prawns, Peeled & Deveined
  • 5 Tablespoons Lime Juice
  • 1 Tablespoon Peanut Oil
  • 1 Teaspoon Sugar
  • 1 Lemongrass Stalk minced (hard outer leaves removed and ends cut) or 1 Teaspoon Lemon Zest Grated
  • 1 Tablespoon fresh Ginger, peeled and minced.
  • 1 fresh Jalapeno or Serrano Chili Pepper, seeded and minced.
  • 2 Garlic Cloves
  • Salt & Pepper (To taste)
  • ½ Cucumber, peeled and halved lengthwise. Cut into ¼ inch slices
  • ⅓ Cup Red Onion, thinly sliced
  • ¼ Cup fresh Mint leaves, cut into thin shreds
  • 4 Tablespoons fresh Cilantro leaves, (Fresh Coriander)
  • Lime Wedges (Optional, for garnish)
  • Your favorite Salad Greens
  1. Starting with your fish stock or clam juice, in a frying pan bring either to a boil.
  2. Add shrimp, reducing heat to low, cover pan and simmer for one minute.
  3. Stir, re-cover, and cook until shrimp are firm to touch and begin to curl, about one minute.
  4. Using a slotted spoon, transfer shrimp to a bowl and let cool.
  5. Cover and refrigerate until chilled, discarding the cooking liquid.
  6. In a large bowl, whisk together fish sauce if using, peanut oil, lemongrass or lemon zest, sugar, lime juice, ginger, garlic, pepper, salt, and chili pepper.
  7. Add the shrimp, now chilled, cucumber, mint, cilantro, onion, and mint.
  8. Toss well, garnishing with lime wedges if desired and serve!