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
Recipe Type: Salad
Cuisine: Thai
Author:
Prep time:
Cook time:
Total time:
Serves: 6
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!
Ingredients
- 1/2 Cup Fish Stock or Clam Juice
- 2 Tablespoons Fish Sauce (Optional)
- 1 & 1/2 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)
- 1/2 Cucumber, peeled and halved lengthwise. Cut into 1/4 inch slices
- 1/3 Cup Red Onion, thinly sliced
- 1/4 Cup fresh Mint leaves, cut into thin shreds
- 4 Tablespoons fresh Cilantro leaves, (Fresh Coriander)
- Lime Wedges (Optional, for garnish)
- Your favorite Salad Greens
Instructions
- Starting with your fish stock or clam juice, in a frying pan bring either to a boil.
- Add shrimp, reducing heat to low, cover pan and simmer for one minute.
- Stir, re-cover, and cook until shrimp are firm to touch and begin to curl, about one minute.
- Using a slotted spoon, transfer shrimp to a bowl and let cool.
- Cover and refrigerate until chilled, discarding the cooking liquid.
- 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.
- Add the shrimp, now chilled, cucumber, mint, cilantro, onion, and mint.
- Toss well, garnishing with lime wedges if desired and serve!
Please clarify for future readers: your introduction to this recipe refers to fish sauce, but the recipe calls for fish or clam stock. There is a vast difference between fish sauce (a Thai seasoning that includes anchovies, and is very strong tasting) and fish stock or broth. A half cup of Thai fish sauce would probably ruin the flavor! But maybe not? Please let us know which fish ingredient we should be using! Thanks, Bryon!
Thanks for the comment Terri!
I had the fish sauce further down the list with an (optional) tag on it. I’ll move it up below the stock so as to clear up any confusion. Thanks for pointing it out =) & You’re very welcome!