Thai Shrimp Salad, also known as Yum Goong, is a vibrant and flavorful dish that tantalizes the taste buds with its medley of textures and zesty dressing. This culinary gem from Thailand is a staple at many Thai restaurants and gatherings, and for good reason. The combination of succulent shrimp, crisp vegetables, and tangy dressing creates an explosion of flavors that is both refreshing and satisfying.
Making Thai Shrimp Salad at home is not as daunting as it may seem. With a few simple ingredients and a bit of preparation, you can recreate this restaurant-quality dish in your own kitchen. The beauty of this salad lies in its versatility, allowing you to customize it to your liking. Whether you prefer a spicy kick or a milder flavor, there’s a variation out there for everyone.
Thai Shrimp Salad is a good source of lean protein, fiber, and vitamins. The shrimp provides essential amino acids, while the vegetables contribute vitamins A, C, and K. The dressing, while flavorful, is relatively low in calories and fat.
Thai Shrimp Salad is a delightful dish that is sure to please your palate. With its vibrant flavors, refreshing ingredients, and customizable variations, it’s no wonder this salad has become a Thai cuisine favorite. So, gather your ingredients, put on your chef’s hat, and embark on a culinary adventure to Thailand with this easy-to-follow recipe.
Thai Shrimp Salad Recipe
Ingredients
For the Shrimp
- 1 pound medium shrimp peeled and deveined
- 1 tablespoon fish sauce
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil
For the Salad
- 2 cups shredded red cabbage
- 1 cup julienned carrots
- 1/2 cup chopped cucumber
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
For the Dressing
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon grated garlic
- 1 teaspoon chili flakes optional
Instructions
- Marinate the Shrimp: In a medium bowl, combine the shrimp, fish sauce, and cornstarch. Toss to coat evenly. Set aside for 10 minutes.
- Cook the Shrimp: Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove from the heat and set aside to cool slightly.
- Prepare the Vegetables: In a large bowl, combine the shredded cabbage, julienned carrots, chopped cucumber, red onion, and cilantro.
- Make the Dressing: In a small bowl, whisk together the lime juice, fish sauce, sugar, grated garlic, and chili flakes (if using).
- Assemble the Salad: Once the shrimp is cool, add it to the bowl of vegetables. Pour the dressing over the salad and toss to coat evenly.
- Garnish and Serve: Garnish the salad with chopped peanuts and serve immediately.
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