Spicy Thai Shrimp Salad Recipe

With a sweet, sour and spicy warm dressing, this take on a classic Thai shrimp salad, or Pla Goong, is served over fragrant RiceSelect® Premium Jasmine Rice for a crowd-pleasing dish.

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Serves
4
Total Time
45
Prep Time
25
Cook Time
20

Ingredients

  • null 2 cups water
  • null 1 stalk lemongrass
  • null 2 tsp lime zest
  • null 1/4 cup lime juice
  • null 2 tbsp brown sugar
  • null 2 tbsp fish sauce
  • null 1 tbsp Thai chili paste in oil
  • null 1 large shallot, minced
  • null 2 tbsp fresh mint leaves, divided
  • null 2 tbsp fresh cilantro leaves, divided
  • null 1 1/2 lb peeled, deveined shrimp, tail removed (21 to 25 count)
  • null 1 cup RiceSelect® Premium Jasmine Rice
  • null 1 Thai bird’s-eye chili pepper, thinly sliced

Instructions

  1. Bring 2 cups water to boil in medium saucepan (for poaching shrimp).
  2. Meanwhile, remove tough outer layers of lemongrass and trim woody tops; slice thinly.
  3. In medium bowl, whisk together lime zest, lime juice, sugar, fish sauce and chili paste. Add sliced lemongrass, shallot, and 1 tbsp each mint and cilantro; toss until well combined.
  4. Add shrimp to boiling water and cook for 2 to 3 minutes or until starting to curl and turn pink. Drain well and toss shrimp with chili-lime dressing; let stand for 20 minutes.
  5. Meanwhile, prepare rice according to package directions.
  6. Serve shrimp over hot rice. Garnish with remaining mint and cilantro, and chili pepper.
  7. Tip: For extra flavor, use tail-on shrimp.